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  • Premium Urad Dal High Protein Black Gram Lentils - urad dal - Buy Online at RASI STORES

Premium Urad Dal High Protein Black Gram Lentils

Ulutham paruppu, also known as urad dal or black gram, offers a variety of health benefits due to its rich nutrient profile. It's a good source of protein, fiber, and essential minerals like iron, magnesium, and potassium, contributing to overall well-being.


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This premium urad dal, also known as black gram or ulutham paruppu, is carefully cleaned and packed to retain maximum freshness, taste and nutrition for your family. Rich in plant-based protein, fiber and essential minerals, it is ideal for households seeking a wholesome daily staple. Perfect for classic urad dal recipes like idli, dosa, vada and creamy dals, it cooks to a soft, smooth texture and mild, earthy flavour that everyone enjoys. Suitable for vegetarians and vegans, it supports muscle building, digestion and sustained energy levels. Sourced and hygienically packed at NO 2CHERAN NAGARMETTUPALAYAM ROAD BACK SIDE SATHYAM STORES, this daily-use kitchen essential is a smart, reliable choice for healthy home cooking.

High in plant-based protein for daily nutrition
Good source of fiber for better digestion
Rich in iron, magnesium and potassium minerals
Ideal for idli, dosa, vada and dals
Cooks soft with mild, earthy taste
Suitable for vegetarian and vegan diets

Rinse urad dal 2-3 times under running water. Soak for 30-45 minutes for curries, or 4-6 hours for idli, dosa and vada batter. Cook in a pressure cooker or pot with enough water until soft. Add salt and spices as desired. Store unused dry dal in an airtight container.

Urad dal is a type of lentil, also called black gram or ulutham paruppu, widely used in Indian cooking. It is rich in protein, fiber and minerals, making it a nutritious staple. Whole or split urad dal is used for dals, idli, dosa, vada and many traditional recipes.

In English, urad dal is commonly called black gram or black lentil. These urad dal lentils have a mild, earthy flavour and become creamy when cooked. They are a key source of urad dal protein and are widely used in Indian recipes like idli, dosa, dal makhani and vada.

Urad dal lentils are small, oval-shaped pulses from the black gram plant. They may be whole with black skin or split and white inside. Known for their high protein and fiber content, urad dal lentils are essential for batter-based dishes and creamy curries in Indian cuisine.

To make a simple urad dal, first rinse and soak the lentils for 30-45 minutes. Pressure cook or boil with water until soft. In a pan, temper oil or ghee with mustard seeds, cumin, garlic, onions, tomatoes and spices, then mix into the cooked urad dal and simmer briefly.

Urad dal has a mild, earthy and slightly nutty taste that becomes rich and creamy when cooked. Its flavour pairs well with ghee, garlic, cumin and other Indian spices. This neutral yet distinct taste makes urad dal perfect for dosa batter, idli, vada and smooth lentil curries.
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