Urad Dal

Urad Dal


Split black gram, popularly known as urad dal, is one of the most common lentils used across India as it is a rich source of protein, fat, carbohydrates, and Vitamin B. Urad dal is highly beneficial for pregnant women since it full of iron, calcium, folic acid, magnesium, and potassium.

As the name suggests whole black gram is black in colour and split dal are white in color

Urad dal is widely used for preparing several dishes including, dosa, papad, and medu vada. As it is highly nutritious, it is a common ingredient in Ayurvedic medicines. It is a healthy pulse which can easily be added to your daily diet. It is a powerful source of nutrition and a versatile part of any healthy diet. 

An adequate intake of this lentil will let you flush out toxins, uric acid, excess fat, calcium- all that tend to get deposited in the kidney and form stones. As urad dal’s property aids in urination, the possibility of kidney stones could be easily prevented.

Types of Urad Dal:

  • Whole urad: Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins. Best when soaked for about 4 hours or overnight
  • Split washed white urad: White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.


Aids Digestion

Good for Heart

A Great Source of Energy

Good for Bone Health

Helps to Control Diabetes

Eases Pain and Inflammation


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