Description
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Has a black outer skin covering a creamy white interior. It has a strong, earthy flavor.Â
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The lentil is split, but the black skin is retained, resulting in a hearty texture.Â
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The black skin is removed, leaving a white or light-colored lentil. This version is often used in dishes like idli and dosa.Â
Uses in Cuisine:
Urad dal is a key ingredient in numerous Indian dishes, including:
- Dal Makhani:Â A creamy and rich lentil dish.
- Idli and Dosa:Â Urad dal is used in the batter for these popular South Indian dishes.
- Papad:Â A thin, crispy flatbread made from urad dal.
- Vada:Â A savory fried snack.
- Laddoo:Â A sweet treat.
Nutritional Value:
Urad dal is a good source of protein, fiber, and various minerals like iron, magnesium, and calcium. It is known to have health benefits like improved digestion, heart health, and energy levels.Â
Variations and Terminology:
- Uddu:Â Kannada name for urad dal.
- Ulunthu:Â Tamil name for urad dal.
- Minumulu:Â Telugu name for urad dal.
- Maa ki dal:Â A dal (lentil dish) made using whole black lentils.
- Maa choliyan dal:Â A dal made with both urad dal (maa) and chana dal (choliyan).Â
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