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Black whole urad, also known as black gram, is a nutrient-dense legume widely used in South Asian cuisine. These small, black-skinned pulses are rich in protein, dietary fiber, and essential minerals such as iron and magnesium. When cooked, black whole urad has a rich, earthy flavor and a hearty texture, making it ideal for use in dishes like dals, soups, and stews. They can be soaked and sprouted for added nutritional benefits or ground into flour for various recipes. Black whole urad is valued for its health benefits and versatility in cooking.
Country Of Origin : India
Black whole urad
Black gram
Nutrient-dense legume
High-protein pulses
Rich in fiber
Earthy flavor urad
Hearty texture pulses
Iron-rich legumes
Magnesium-rich urad
Versatile cooking ingredient
Nutty flavor: Black whole urad has a unique nutty flavor that adds depth to dishes.
Chewy texture: When cooked, black whole urad has a slightly chewy texture that is often enjoyed in Indian cuisine.
Nutritional value: Black whole urad is a good source of protein, fiber, and essential vitamins and minerals.
Versatility: It can be used in a variety of dishes, from curries and stews to snacks and sweets.
Some common uses of black whole urad include:
Urad dal vada: A popular Indian snack made from soaked and ground black whole urad.
Medu vada: A South Indian breakfast dish made from soaked and ground black whole urad.
Payasam: A sweet dessert made from black whole urad, jaggery, and milk.
Curries and stews: Black whole urad can be added to curries and stews for a hearty and nutritious meal.
