Sun : Urid Dal - 1kg
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Urid Dal - 1 KG
Urid dal, also known as urad dal, is a staple in Indian cuisine, renowned for its unique flavour and versatility. It comes in various forms, each with specific culinary uses.
Description
- Whole Urid Dal (Black Gram): These are small, black-skinned lentils with creamy white interiors. They have an earthy flavour and a dense texture.
- Split Urid Dal: The black skins are removed, and the white lentil is split. This form is commonly used for making dal.
- Split and Dehulled (White Urid Dal): The most processed form, where both the skin is removed, and the lentil is split, resulting in a creamy white lentil that cooks quickly.
Nutritional Value
Urid dal is rich in protein, dietary fiber, and essential vitamins and minerals, making it a nutritious addition to the diet. It also contains iron, magnesium, potassium, and folate.
Culinary Uses
- Dals and Soups: Split urid dal is often cooked into a thick, hearty soup, flavored with spices like turmeric, cumin, and coriander. It's a staple in many Indian households.
- Dosa and Idli Batter: Dehulled urid dal is a crucial ingredient in making fermented batters for South Indian dishes like dosas (thin crepes) and idlis (steamed rice cakes).
- Vadas: Whole or split urid dal is soaked and ground into a batter for making vadas, which are deep-fried savory doughnuts.
- Papadums: Urid dal flour is used to make papadums, crispy thin wafers that are usually fried or roasted and served as an appetizer or snack.
- Curries: Whole urid dal is often used in rich, creamy curries like Dal Makhani, where it is slow-cooked with spices, butter, and cream to create a flavorful dish.
Preparation Tips
- Soaking: Whole urid dal usually requires soaking for a few hours or overnight to reduce cooking time and enhance digestibility.
- Cooking: Depending on the form, cooking times can vary. Split and dehulled urid dal cooks relatively quickly, while whole urid dal needs more time to become tender.
Popular Recipes
- Dal Makhani: A rich and creamy dish made with whole urid dal, butter, and cream, often served with naan or rice.
- Medu Vada: Savory fried doughnuts made from urid dal batter, often served with coconut chutney and sambar.
- Masoor Dal: A simple, everyday lentil curry made from split urid dal, seasoned with various spices and herbs.
Urid dal's versatility makes it an essential ingredient in many traditional Indian dishes, contributing to both the flavor and nutritional value of meals.
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