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Also Known as
Split black lentils, Black gram dal
Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland.
When boiled, the dal has an unusual mucilaginous texture. Tempered aromatically, it can be used as an accompaniment to rotis and rice.
Ground into flour or paste, it is extensively used in culinary preparations like dosa, idli, vada, and papad. In south Indian cuisine, urad dal is also commonly used for tempering. For such purposes, the white lentils are generally used.
Boiled urad dal
As the name suggests refers to the urad dal which are boiled. You can use two cups of water per cup of lentils. These proportions are based on cooking with the pot cover on. This way, it will cook a little faster, use less energy, and perhaps retain more vitamins. Bring the concoction to a boil, then turn the down the flame to medium-low. If it gets too thick, add more water. The beans are cooked when they burst and the water turns syrupy. You cana lso pressure cook the soaked urad dal with or without salt in boiling water for 5-7 minutes. The beans are cooked when they burst and the water turns syrupy. At this point , you may add spices, vegetables or even boiled rice as per your preference and recipe requirements.
Soaked urad dal
Sort the urad dal to remove stones and other debris. Wash it in running water. Soak in water overnight. The soaked dal can be ground into a fine or coarse paste as per recipe requirement or boiled further.
How to Select
• Urad dal is easily available in grocery stores, pre-packaged as well as in bulk containers.
• If purchasing in a packaged container, check to see if there is a "use-by" date on the package.
• Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the dal are covered and that the store has a good product turnover so as to ensure its maximal freshness.
• Whether purchasing urad dal in bulk or in a packaged container, make sure that there is no evidence of moisture.
• Urad dal is used on a daily basis in South Indian houses to make batters for vada, idlis and dosas and is also an important ingredient in tempering for most south Indian dishes.
• Boiled dal tastes delicious when prepared with fried tomato, garlic and onion. You can add other veggies too.
How to Store
• Sort the urad dal to remove stones and any dirt particles.
• It can be stored indefinitely in an airtight container in a cool, dry location.
• Cooked urad dal should be stored in the refrigerator and can be used for up to 3 or 4 days.
• It provides many of the nutrients your body needs, such as protein, fat, and carbohydrates.
• It contains abundant protein, the building blocks of good health.
• The iron, folic acid, calcium, magnesium, potassium, and B vitamins in urad dal help meet your vitamin and mineral requirements.
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