Urad dal, also known as split black lentils or black gram, is a popular pulse in Indian cuisine, prized for its rich, earthy flavor and creamy texture when cooked.
It is the split and hulled (skinned) version of the whole black urad bean, making it easier to cook and digest. Split urad dal is a versatile ingredient used in various dishes like dals, curries, soups, and even in batters for dosa and idli. It is a good source of protein, fiber, and essential minerals, contributing to a healthy and balanced diet
Key Features:
Rich, earthy flavor and creamy texture: Urad dal adds depth and a distinctive taste to various dishes. 
Versatile ingredient: It can be used in a wide range of recipes, from simple dals to more complex curries and batters. 
Nutrient-rich: It's a good source of protein, fiber, iron, and other essential minerals, contributing to overall health. 
Easy to cook: The split version requires less soaking and cooking time compared to whole urad beans. 
Hygienically processed and packed: Ensures freshness and quality for your culinary creations. 
Culinary Uses:
Dals: A classic and comforting dish, split urad dal is a staple in many dal preparations like Dal Makhani. 
Curries and Soups: Adds a rich flavor and creamy texture to curries and soups. 
Dosa and Idli Batter: A key ingredient in making the batter for South Indian dosas and idlis. 
Vadas: Used in making crispy and savory vadas (fritters). 
Sprouted: Can be sprouted and added to salads.