BLACK URAD - BLACK GRAM - WHOLE DAL
BLACK URAD - BLACK GRAM - WHOLE DAL
Black urad is grown in Indian Subcontinent. It is widely used to make dal soup. It is rich in nutrients and can be a great addition to vegeterian dish.
How to make
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The black urad is a smooth, cylindrical oval-shaped, protein-rich dal (mostly known as urad dal or black gram). Although it is also found in parts of tropical Asia, India is the prime cultivator of black gram. It's a common ingredient in South Asian cooking and is mainly used to make Indian soup – dal. It comes in various forms, including whole, dehulled, and split beans.
Common Name: Black Gram, Black Urad, Urad Bean, Black Lentil
Botanical Name: Vigna Mungo
Family: Leguminosae (Fabaceae)
Specie: V. mungo
Background and Native Country
The wild ancestor of the black urad, also found in Bangladesh, Pakistan, and Myanmar is native to India.
With 1.5 million tonnes of seeds produced annually, India has overtaken Fiji, Mauritius, Africa, and the Caribbean countries as the world's largest producer of Black urad.
Mostly grown during the Kharif and Rabi seasons known as summer monsoon, it is primarily farmed in coastal Andhra Pradesh.
Vigna mungo is a black gram's botanical name and is generally known as Urad Dal in Hindi. Punjabis refer to this lentil lovingly as Maa Ki Daal (Mother's Lentil).
The black gram is cultivated as a fodder crop in the USA and Australia.
Black urad is an erect, hairy shrub with trifoliate leaves and tiny yellow blooms that grows up to 30 to 100 cm in height with stems distributed from the base. The fruit is spherical, and the hairy pods hold 4 to 10 black seeds.
Black gram comes in four forms:
- whole with skin
- whole but skinless
- split with skin
- split and skinned
Taste and Texture
The Urad dal has a strong and earthy flavor. At the same time, the split bean (not skinned) that has a white inside and is termed a white lentil has a robust flavor. In contrast, the skinned and split urad daal is creamy but has a bland taste.
Urad dal has a peculiar viscid texture when cooked.
The whole or split, husked, or dehusked seeds of a black gram are commonly used to create Northern Indian and South Indian cuisines.
Most frequently, it is boiled and converted into dal. It is also one of the essential ingredients in idli, dosa, and vada batter.
Urad dal is a staple in Punjabi cuisine, and it's used in dal makhani besides red kidney beans.
It's also used for tempering, in which white lentils are mixed with spices in oil and then poured over a meal.
Nutritional Value of Raw Black Gram Per 100 grams
The protein content of black gram or urad dal is higher than other legumes. It's also high in dietary fiber, vitamin B complex, isoflavones, calcium, iron, copper, zinc, potassium, and magnesium, all of which have therapeutic properties.
Energy 341 Kcal
Carbohydrates 58.99 g
Total Fat 1.64 g
Protein 25.21 g
Dietary Fiber 18.3 g
Folates 216 mg
Calcium 138 mg
Iron 7.57 mg
Zinc 3.35 mg
Black urad is a high-nutrient food containing both soluble and insoluble fiber that assists indigestion. It can help with piles and colic and is one of the most acceptable liver stimulants.
It is best for heart health as it contains vital minerals like magnesium and potassium. It also helps to maintain the health of cardiorespiratory system by lowering cholesterol levels.
The high iron content of black gram makes it ideal for pregnant women. Regular consumption of Urad dal can dramatically boost energy levels by replenishing the body's iron stores.
The abundant minerals in Urad dal, such as magnesium, iron, potassium, phosphorus, and calcium, can help to strengthen bones.
Black gram is high in minerals and vitamins, which aid in treating skin irritations. It is also suitable for your hair since it is high in fatty acids, which assist in keeping your hair from becoming dry and brittle.
The black gram has a long shelf life. It will remain fresh for a more extended period if it does not catch moisture.
The cooked black urad could be stored in a refrigerator for 2-3 days.
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