Urid Daal

Urid dal, also known as urad dal or black gram, is a type of lentil commonly used in Indian cuisine. It is available in whole form with the black skin on, split with the black skin on, and split and hulled to give the white urid dal. Here are the typical ingredients and details for urid dal:

Ingredients

1. Urad Dal (Black Gram): The main ingredient, which can be whole, split, or hulled.

Types of Urid Dal

1. Whole Urid Dal (Black Gram): Black-skinned whole lentils.
2. Split Urid Dal (Black Gram Split): Black-skinned lentils split in half.
3. Hulled Split Urid Dal (White Urid Dal): Lentils that have been split and hulled to remove the black skin, revealing the white interior.

Nutritional Information (Approximate per 100g of Raw Urid Dal)

• Calories: 330-340 kcal
• Protein: 24-26 grams
• Fat: 1-2 grams
  • Saturated Fat: 0 grams
• Carbohydrates: 58-60 grams
  • Dietary Fiber: 18-20 grams
  • Sugars: 1-2 grams
• Sodium: 5-10 mg
• Vitamins and Minerals:
  • Iron: 7-8 mg (important for blood health)
  • Calcium: 100-120 mg (supports bone health)
  • Magnesium: 180-200 mg (essential for muscle and nerve function)
  • Potassium: 1000-1100 mg (important for heart health)
  • Phosphorus: 350-370 mg (needed for energy production and bone health)
  • Folate: 200-220 mcg (important for cell growth and metabolism)

Health Benefits

• High in Protein: Provides a significant amount of plant-based protein, essential for muscle building and repair.
• Rich in Fiber: Promotes digestion, helps maintain stable blood sugar levels, and supports heart health.
• Nutrient-Dense: Contains a variety of vitamins and minerals, including iron, calcium, magnesium, potassium, and folate.
• Low in Fat: Contains minimal fat, making it a healthy choice for a balanced diet.

Culinary Uses

• Dals and Curries: Commonly used to prepare dals (lentil soups) and curries in Indian cuisine.
• Batters: Ground into a paste and used in batters for dishes like dosa, idli, and vada.
• Soups and Stews: Added to soups and stews for additional protein and texture.
• Fermented Foods: Used in the preparation of fermented foods like dosa and idli batters, where it acts as a fermentation agent.

Storage Instructions

• Cool, Dry Place: Store urid dal in an airtight container in a cool, dry place away from heat, moisture, and sunlight to maintain its freshness and quality.
• Shelf Life: Properly stored, urid dal can last for several months to a year without losing its quality.

Cooking Tips

• Rinsing: Rinse the dal thoroughly under running water before cooking to remove any dirt or debris.
• Soaking: Soaking the dal in water for a few hours or overnight can reduce cooking time and improve digestibility.
• Spices and Seasonings: Urid dal pairs well with a variety of spices and seasonings such as cumin, coriander, turmeric, garlic, and ginger.

Urid dal is a nutritious and versatile ingredient that can be used in a wide range of culinary applications. Would you like any more information or specific recipes using urid dal?