This premium urad daal is carefully sourced and cleaned to offer bold, uniform grains with rich aroma and superior taste. Ideal for families who value purity, it cooks to a creamy texture, perfect for dal makhani, idli, dosa and vada at home. Each batch is hygienically processed to retain natural nutrients, authentic flavour and reliable quality. Easy to cook and versatile, it suits daily meals, tiffins and special festive dishes across cuisines. Whether you are a home cook, caterer or running a small food business, this urad daal delivers consistent results in every recipe, every time. Available fresh from main road dewari Jondhribari near shiv mandir banki mongra korba chhattisgarh.
Bold, uniform grains cook evenly every time Rich, creamy texture for restaurant-style dishes Thoroughly cleaned for less washing effort Versatile for dal, idli, dosa and vada Naturally flavourful, enhances everyday meals Reliable quality for home and small businesses
Rinse urad daal 2–3 times under clean water. Soak for 30–45 minutes for regular dal or 4–6 hours for idli, dosa and vada batter. Cook in a pressure cooker or pan until soft. Add salt and spices to taste and simmer for a few minutes before serving.
Urad daal is widely used to make creamy dals, dal makhani, and South Indian staples like idli, dosa and vada. Its high protein and starchy texture give body to batters and gravies, making it ideal for everyday meals as well as special, restaurant-style recipes at home.
Yes, urad daal is considered very healthy. It is rich in plant-based protein, dietary fibre, iron and B vitamins, which support energy, digestion and muscle health. Regularly including urad daal in your diet can help keep you fuller for longer and support balanced, nutritious home-cooked meals.
For regular dal recipes, soaking urad daal for 30–45 minutes is usually enough to reduce cooking time and improve texture. For idli, dosa or vada batter, soak it for 4–6 hours or overnight. Proper soaking makes the lentils softer, easier to grind and gentler on digestion.
You can definitely use urad daal for idli and dosa batter. Soak it with rice separately, then grind to a smooth paste and allow it to ferment. Bold-size, high-quality urad daal helps the batter rise well, giving soft, fluffy idlis and crisp, golden dosas with excellent taste.
Whole urad daal has the black skin intact and is often used for dal makhani or slow-cooked dishes, giving a richer, earthy flavour. Split urad daal, with or without skin, cooks faster and is commonly used for everyday dals, tempering, and making idli, dosa or vada batters.
Select Date
Facebook
Instagram
Twitter
Linkedin
08:00 AM - 08:30 AM, Thursday, Nov 24, 2024
Indian Standard Time
Shahanab
