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Urad Dal

About Us

Split urad dal retains the skins and also has a strong flavor. Skinned and split urad dal are creamy white and somewhat bland. The dal is boiled and has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad. When used this way, the white lentils are usually used. The white lentils are called "ulundhu" in Tamil. It has creamy white interiors, used in cooking across South Asia.

Urad dal is used on a daily basis in South Indian houses to make batters for idlis and dosas and is also an important ingredient in tempering for most South Indian dishes

This tastes delicious when cooked dry with fried garlic/onion. People also prepare "Vadas" out of it by soaking the dal in water for 8 hours and then grinding it to a paste and then deep fry making the Vadas in circle/ round / or "D" shape and eat with Dahi or curd. Also the Vadas with a circle and a hole in between is prepared specially in south India and eaten with "Sambhar" i.e. "Sambhar Vadas".