Black Whole Urad, also known as black gram, is a nutrient-dense legume widely recognized in South Asian cuisine. Packed with protein, dietary fiber, and essential minerals such as iron and magnesium, this versatile ingredient enhances the nutritional profile of various dishes. With its rich, earthy flavor and hearty texture, black whole urad is ideal for a spectrum of culinary applications, from dals and soups to savory snacks and desserts. It can be soaked and sprouted for additional health benefits or ground into flour, making it an essential staple for both home cooks and professional kitchens. Its nutty taste and chewy texture deliver a unique culinary experience, affirming its place as a beloved ingredient in traditional recipes like Urad Dal Vada and Medu Vada. Beyond flavor, its impressive nutritional value makes it a top choice for health-conscious consumers as well as chefs looking to elevate their dishes.
Key Features
Features | Description |
---|---|
Nutritional Density | High in protein and dietary fiber, rich in iron and magnesium |
Flavor Profile | Rich, earthy flavor with a unique nutty undertone |
Texture | Slightly chewy when cooked, enhancing dish heartiness |
Versatility | Can be used in a variety of recipes including dals, stews, snacks, and desserts |
Cooking Methods | Can be soaked, sprouted, ground into flour, or cooked whole |
Attributes | Description |
---|---|
Product Type | Black Whole Urad (Black Gram) |
Color | Black |
Origin | South Asia |
Shelf Life | 12 months when stored in a cool, dry place |
Packaging | Available in various sizes from 500g to 25kg bags |
Health Benefits | Supports digestive health, muscle growth, and overall wellness |
Key Words
*Disclaimer: This 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.
Brand: NIRVAN GLOBAL
Country of Origin: 101
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.
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.
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