White Urad Dal Split | உடைத்த வெள்ளை உளுந்து | 250 g

Description

White Urad Dal Split (வெள்ளை உளுந்து பாசி) is the dehusked, split version of whole black gram. The removal of the black skin reveals its creamy white interior, giving a milder flavor and a softer texture compared to the whole variety. This form is highly prized in South Indian cuisine for making soft idlis, crispy dosas, and melt-in-the-mouth vadas.

At Organic Positive, our White Urad Dal Split is grown pesticide-free, ensuring pure nutrition without harmful chemical residues. It is a protein powerhouse, rich in minerals, and holds an important place in both culinary traditions and Ayurvedic healing.

🌿 Nutritional & Research-Backed Benefits

1. Protein for Strength & Muscle Health
   Contains ~24g protein per 100g, essential for building and repairing tissues (USDA).

2. Rich in Iron & Folate
   Supports red blood cell production and prevents anemia.

3. Supports Digestive Health
   High dietary fiber aids digestion, regulates bowel movement, and supports a healthy gut microbiome.

4. Bone Health
   Contains calcium, magnesium, and phosphorus, which support bone density.

5. Diabetes-Friendly
   Its low glycemic index helps control blood sugar levels (NCBI Research).

🪷 Ayurvedic Insights

In Ayurveda, White Urad Dal Split is described as balya (strength-promoting) and vrishya (vitality-enhancing). It is believed to nourish Ojas (vital energy), improve stamina, and enhance reproductive health.

• Vata pacifying – Helps reduce dryness and improves lubrication in joints.

• Postpartum nutrition – Traditionally given to new mothers to regain strength.

• Energy booster – Recommended for athletes and those recovering from illness.

📜 Cultural & Historical Significance

• Ancient Tamil literature mentions Uzhunthu (Urad Dal) as a staple in temple offerings and festive cooking.

• Used in traditional dishes like Ulundhu Vadai, Ulundhu Kali, and Idli/Dosa batter.

• Revered in Siddha medicine for promoting vitality and longevity.

🍲 Cooking Methods

For Idli/Dosa Batter

• Ratio: 4 cups boiled/parboiled rice + 1 cup White Urad Dal Split

• Soak separately for 4–5 hours, grind, mix, and ferment overnight.

For Vadas

• Soak for 2–3 hours, grind to a fluffy paste, season, shape, and deep fry.

For Curries/Kootu

• Rinse and pressure cook for 2–3 whistles with 3 cups water per cup dal.

🛡 Storage & Pesticide-Free Care

Since our White Urad Dal Split is free from chemical pesticides, proper storage is key:

• Store in an airtight container away from heat and moisture.

• Place dried neem leaves or red chillies inside the container to prevent natural pests.

• If pests appear, remember: pests are far less harmful than pesticide residues. Simply sun-dry, clean, and reuse.

💡 Quick Cooking Tip

For softer idlis and dosas, add a teaspoon of castor oil to the soaking water—it improves batter fermentation naturally.