URAD DAL WHOLE RAW
Profile: Black Gram, also known as "Urad Dal," are pulses that are linked to cowpeas and mung beans, while being often referred to as lentils. They are still a prominent culinary item in India, where they are used in dishes like dal makhani, dosa, and papadum.
- Oval-shaped, black with a white speck on one side, about 1/4 inch long
- Urad Dal is available whole, divided, and even split and peeled, revealing its creamy white interior.
- A high-protein source.
Details: Dal Makhani is a popular dish in the Punjab area of India. This classic meal, made with our Urad Dal (Black Lentils), is best served with Basmati Rice and Naan.
The Black Gram (Vigna mungo) is linked to cowpea and mung bean. Black Gram is a staple in India, where it's known as "urad dal." Its creamy white interior can be seen by splitting and peeling the legumes. It's also called ivory white lentils. In southern India, they're mashed with rice to form flour for traditional breads. They're also used as a meat replacement in curries and stews.
Black gram is farmed in many nations in Europe, North America, Africa, and Asia and is still one of the most important crops in India and Sri Lanka because to its adaptability and high protein content, both necessary in societies where a substantial number of people adopt a vegetarian diet. In places with heavy rainfall during the growing season, it thrives. Irrigation is required for planting in the dry season. It is commonly grown as a cover crop to minimize erosion and replenish nitrogen in the soil for growing the following year.
Black gram is used in Ayurvedic treatment in India. Ayurvedic practitioners recommend it to boost male sexual vitality, improve the nerve system, and function as an anti-inflammatory.
Urad Dal is the main component of dal makhani, an Indian dish. It is peeled, split, and ground with rice to make papadum, a light and crispy lentil flatbread, and dosa, a thin crepe typically eaten for breakfast, alone or loaded with potatoes, fried onions, and spices.
|Shelf Life:||2 Years.|
|Basic Prep:||Sort and wash beans. Add 1-1/2 inches of water to a big pot. Then turn off the heat, cover and soak the beans overnight. Recycle water. Add water and boil. Reduce heat and simmer, covered, until desired texture is obtained, adding water as needed to keep beans covered by 1 inch. Cooking time ranges from 45 minutes to 1 hour.|
|Ways To Use:||* Serve over rice a traditional Indian dal makhani made with entire Urad Dal and red kidney beans cooked in a creamy, strongly spicy tomato sauce.
* Salads, curries, and soups can be made without lentils.
* Use in the same way as regular beans or lentils.
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|