Description
Urad dal split, also known as black gram split, is a type of lentil with the outer black skin removed, resulting in a creamy white interior. It is a versatile ingredient widely used in Indian cuisine, particularly for dishes like idli, dosa, vada, and various dals. Urad dal split is a good source of protein, iron, and fiber, making it a nutritious addition to meals.
rad dal split is the black gram (Vigna mungo) with the outer black skin removed and then split. This process results in a creamy white, oval-shaped lentil.
Culinary Uses:
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Idli and Dosa:Urad dal split is a key ingredient in the batter for making these popular South Indian dishes.
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Vada:It’s used to make savory, fried snacks like vada, often enjoyed with sambar and chutney.
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Dal Makhani:A rich and creamy North Indian dish, dal makhani, uses urad dal split as a primary ingredient.
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Other Dals:It can also be used to make various other types of dals and lentil-based curries.
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Flour (urad dal flour):Urad dal split can be ground into flour and used to make papad, a thin and crispy Indian appetizer.
Nutritional Benefits:
- Protein: A good source of protein, essential for building and repairing tissues.
- Iron: Important for red blood cell production and preventing anemia.
- Fiber: While the split version has less fiber than the whole urad dal, it still contributes to digestive health.
- Vitamins and Minerals: Contains various vitamins and minerals, including Vitamin B, calcium, magnesium, and potassium.
- Low Glycemic Index: Urad dal split is considered a low glycemic index food, making it a suitable option for people with diabetes.
