Urad, scientifically known as Vigna mungo, is a highly nutritious pulse prevalent in Northern India. Renowned for its versatility, Urad is primarily used to create dal, either from whole or split dehusked seeds. The beans have a distinctive mucilaginous texture when boiled and are widely consumed either whole or as dal preparations. This lentil plays a pivotal role in traditional Dogra cuisine, particularly in Jammu and Lower Himachal Pradesh. A quintessential dish made with Urad is Dal Maddhra, which is a staple in Dogri Dhaam, a traditional feast in the region. Another popular dish featuring this lentil is Teliya Maah, commonly enjoyed in Jammu and Kangra areas. During cultural festivals such as Panj Bhikham and Makar Sankranti, Urad is an essential ingredient for preparing Dogra-style Khichdi. Additionally, fermented Urad paste is used to craft Lakhnapuri Bhalle or Lakhanpuri Laddu, a popular street food item in the Jammu region. In Uttarakhand, Urad finds its way into traditional dishes like Chainsu or Chaisu. With its rich nutritional profile and cultural significance, Urad is a must-have ingredient for kitchens aiming to replicate authentic Northern Indian flavors. For inquiries regarding purchasing Urad grain and pulses, please feel free to contact us.
Key Features
| Features | Description |
|---|---|
| Scientific Name | Vigna mungo |
| Culinary Uses | Key ingredient in Dal, Dogra style Khichdi, Teliya Maah, Lakhnapuri Bhalle |
| Texture | Mucilaginous when boiled |
| Cultural Significance | Essential in Dogra cuisine and Uttarakhand dishes |
| Festive Importance | Used during Panj Bhikham and Makar Sankranti festivals |
| Attributes | Description |
|---|---|
| Nutritional Value | High in protein, fiber, and essential nutrients |
| Origin | Northern India |
| Packaging | Available in bulk or packaged quantities |
| Storage | Store in a cool, dry place to maintain freshness |
| Shelf Life | Typically lasts for up to 12 months when stored properly |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country Of Origin: India
Vigna mungo is popular in Northern India, largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture.
Its usage is quite common in Dogra Cuisine of Jammu and Lower Himachal region. The key ingredient of Dal Maddhra or Maah Da Maddhra dish served in Dogri Dhaam of Jammu is Vigna mungo lentil.[3] Similarly, another dish Teliya Maah popular in Jammu & Kangra uses this lentil.[4] Traditionally, Vigna Mungo Lentil is used for preparing Dogra style Khichdi during Panj Bhikham and Makar Sankranti festival in Jammu and Lower Himachal. Besides, fermented Vigna Mungo paste is also used to prepare Lakhnapuri Bhalle or Lakhanpuri Laddu ( a popular street food of Jammu region).
In Uttarakhand Cuisine, Vigna mungo is used for preparing traditional dish called Chainsu or Chaisu.
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