White Urad Dal Whole | முழு வெள்ளை உளுந்து | 100% Pure & Premium

Description

White Urad Dal Whole, known in Tamil as முழு வெள்ளை உளுந்து, is a versatile and nutrient-dense lentil cherished in South Indian kitchens. It is made from dehusked black gram, revealing a creamy-white grain with a smooth texture and nutty flavor.

This wholesome lentil is a core ingredient for soft idlis, crispy dosas, medu vadas, and papad, while also featuring in Ayurvedic diets for strength, stamina, and recovery.

Nutritional Profile (per 100g)

• Protein – ~24g – Strengthens muscles and supports growth

• Iron – 7.6mg – Prevents anemia and boosts energy

• Calcium – 154mg – Strengthens bones and teeth

• Magnesium & Potassium – Maintains heart health

• Folate (Vitamin B9) – Supports cell regeneration

• Dietary Fiber – Improves digestion and gut health

(USDA FoodData Central Reference)

Benefits

Here’s the benefits of urad dal:

1. Strength & Endurance – High protein content supports tissue repair and muscle building.

2. Bone Density – Calcium-rich, ideal for children, women, and elderly.

3. Digestive Support – Fiber improves bowel regularity.

4. Heart-Friendly – Potassium and magnesium support healthy blood pressure.

5. Women’s Health – Traditionally used in postpartum diets to boost strength and lactation.

6. Diabetes-Friendly – Low glycemic index supports blood sugar control.

Ayurvedic Perspective

In Ayurveda, Whole White Urad Dal is called Masha. It is:

• Balya – Improves physical strength

• Brimhaniya – Nourishes the body tissues

• Vata Shamana – Balances the Vata dosha, reducing joint stiffness and dryness

• Used in Rasayana therapies for rejuvenation and recovery

• Often included in postpartum care to restore vitality

Historical & Cultural Significance

• Mentioned in Sangam literature as a staple in Tamil cuisine.

• Used in temple prasadam, festive dishes, and wedding feasts.

• Traditional recipes like Ulundhu Kali and Ulundhu Urundai are known for boosting bone and reproductive health.

Cooking Instructions

For Idli/Dosa Batter

• Ratio: 4 cups parboiled rice + 1 cup Whole White Urad Dal

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

For Medu Vada

• Soak for 3–4 hours, grind into a fluffy batter, shape, and deep fry.

For Gravies & Kootu

• Wash and soak for 30 minutes.

• Pressure cook with 3 cups water per cup dal for 4–5 whistles.

Storage Tips

Since this dal is pesticide-free, it needs proper storage:

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

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

• If pests appear, do not panic — they are less harmful than pesticide residues. Simply sun-dry and clean before use.

Quick Tip for Softer Batter

Add ½ teaspoon castor oil to the soaking water for softer idlis and better fermentation.