Black Urad Dal | நாட்டு கருப்பு உளுந்து | 500 g

Description

Black Urad Dal (கருப்பு உளுந்து), also known as Whole Black Gram, is a nutrient powerhouse and an essential ingredient in traditional South Indian, North Indian, and Ayurvedic diets. This humble pulse, with its rich earthy taste, is the key to making fluffy idlis, crispy dosas, creamy dal makhani, and wholesome gravies.

Our Black Urad Dal is naturally grown without pesticides, sun-dried, and carefully processed to retain maximum nutrients and authentic flavor.

🌿 Health Benefits Backed by Research

1. Protein-Rich Superfood – Black urad is loaded with 25% protein, making it excellent for muscle building and repair (USDA data).

2. Boosts Bone & Joint Health – High calcium, magnesium, and phosphorus support strong bones and help prevent osteoporosis.

3. Heart-Friendly – Rich in dietary fiber and potassium, it aids in cholesterol control and heart health.

4. Digestive Support – The soluble and insoluble fiber in urad dal improves gut function and prevents constipation.

5. Energy & Stamina Booster – Traditionally recommended for athletes and manual laborers for sustained energy release.

6. Diabetes Management – Low glycemic index helps stabilize blood sugar levels

🪷 Ayurvedic Insights

• Dosha Effect: Balances Vata and Kapha when cooked with warming spices and ghee.

• Medicinal Uses: Ayurvedic texts describe urad dal as a tonic for reproductive health, vitality, and joint lubrication.

• Strength-Building Food: Traditionally fed to postpartum mothers and wrestlers for strength and recovery.

📜 Historical & Cultural Significance

• Mentioned in Sangam Tamil literature as a key grain in ancient diets.

• In North India, black urad is the soul of Dal Makhani, a slow-cooked delicacy.

• In South India, it is the foundation of the idli-dosa batter, symbolizing purity and sustenance.

🍲 Cooking Tips

• For Idli/Dosa Batter: Use a 4:1 ratio of boiled rice to urad dal. Soak for 6 hours, grind to a fluffy texture, and ferment overnight.

• For Curries & Dal: Pressure cook with 3 cups water for every cup of dal for 6–8 whistles. Add ginger, garlic, and spices for flavor.

• For Dal Makhani: Cook slowly with cream, butter, and aromatic spices for a rich taste.

🛡 Storage & Freshness Tips

• Store in an airtight container in a cool, dry place.

• Add dried neem leaves or red chillies to naturally repel insects.

• If pests appear due to its chemical-free nature, don’t panic—they are harmless compared to pesticide residues. Simply sun-dry and clean before use.