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Urid Dal
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Urad dal is a great source of vegetarian protein. It is rich in calcium, folic acid, magnesium, phosphorus, and other minerals. It has a lot of fibers and hence easy to digest. Urad Dal also helps reduce cholesterol and is good for the health of your heart.
Urid dal (black gram), also known as urad dal, urid dall, or urid dahl, is an Indian black lentil that is used to produce dal, idli, poppudams, soups, dosas, pancakes, and sweet dishes. Urid dal, which doesn't need to be soaked before cooking, is used to make a variety of dal dishes using water and spices. It's known for its nutty flavour and creamy texture.
Ground urid dal is a key component in a variety of classic South Indian meals, including idli (steamed urid dal and rice cakes), dosa (thin, crisp-textured rice and lentil pancakes), uttappam (sourdough pancakes), and vada (fried urid dal and rice cakes) (fried dumplings).
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