DESCRIPTION - Urid (Urad) Dal is whole and with its natural black hull. One of India's most prized pulses, black gram originates from India where it has been cultivated since ancient times. Used extensively to make dal, black gram has a sticky texture once boiled and allowed to split. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the dal thickens to form a delicious and rich gravy. Hulled dals are generally considered more nutritious in India and Black Urid is rich in protein and iron, making it the perfect energy booster in a vegetarian diet.

PREPARATION AND USE -
• Urid or Urad dal gota is widely used in South Indian cuisine, for example, to make batters for vada, idlis and dosas.
• Fried dal can be prepared by boiling the dal and seasoning it with tomato, garlic, ginger, and onion.
• It can be ground and used with rice flour to make chakli or murukku.

THE HEALTH BENEFITS -
• Improves Digestion. Black gram, or Urad dal, is a rich source of nutrients, including five soluble and insoluble fibers.
• It also helps reduce bad cholesterol.
• It contains a large amount of essential minerals such as copper, iron, magnesium, manganese, calcium, and potassium. It is highly nutritious and recommended for diabetics (as are other legumes).

NUTRITIONAL VALUES -
• Energy- 151 kcal
• Protein - 13 g
• Fat - 1 g
• Carbohydrates - 30 g
• Fiber - 9 g