Black Gram (Urad Dal)

⚫ Antra Organics Organic Black Gram (Urad Dal): The Creamy & Nutritional Heart of South India

Product Overview

Embrace the distinct flavour and incredible binding properties of Antra Organics Organic Black Gram, widely known as Urad Dal. This legume is a foundational ingredient in South Indian cuisine, celebrated for creating light, fluffy batters and rich, creamy dals. Whether whole or split, Urad Dal is revered for its high protein content and ability to impart a wonderful texture to fermented dishes. Our organic standards ensure a clean, pure product for your kitchen.

Key Features

• 🥣 Natural Binding Agent: When soaked and ground, Urad Dal creates a sticky, voluminous batter essential for achieving the signature fluffy texture of idlis and dosas.

• ✅ Certified Organic & Pure: Sustainably grown without synthetic pesticides, fertilizers, or GMOs, ensuring a naturally pure and superior quality grain.

• 🍽️ Rich, Earthy Flavour: Imparts a delicate, earthy flavour and a naturally creamy consistency to classic Indian dals and soups.

• 🌱 Highly Digestible Protein: A top-tier source of plant-based protein, crucial for strength and nutrition, especially in vegetarian diets.

Health & Nutritional Benefits

Urad Dal offers a powerful nutritional punch, making it a valuable addition to your diet:

• Excellent Source of Protein: Contains a high percentage of protein, supporting muscle health and providing sustained energy.

• Rich in Iron and Folate: Essential for fighting fatigue, supporting blood health, and crucial for pregnant women.

• Good Source of Dietary Fiber: Aids in healthy digestion and promotes a feeling of fullness.

• Source of Magnesium and Potassium: Supports bone health and helps maintain healthy blood pressure.

Culinary Versatility

Urad Dal is indispensable for creating iconic dishes:

• South Indian Classics: The main ingredient, along with rice, for making perfectly fermented, fluffy Idlis and crispy Dosas and Vadas.

• Comforting Dal: Used whole (Sabut Urad) or split/hulled (Urad Dal Washed) to prepare rich, thick, and flavourful dals like Dal Makhani.

• Seasoning Staple: Split, husked Urad Dal is often lightly fried and used for tempering (tadka) in South Indian vegetable dishes and chutneys.

Preparation Note: Always rinse Urad Dal thoroughly. Soaking is essential for batter preparations (8-10 hours). For simple dal, soak for 2-3 hours to reduce cooking time.