Red Lintel Whole / split

 Botanical and Agricultural Info:

• Scientific Name: Vigna mungo

• Family: Fabaceae (Legume family)

• Types:

o Whole Urad: Black skin, white interior

o Split Urad (with skin): Halved black lentils

o Split Urad (washed): White lentils with skin removed

Culinary Use:

• Used in both savory and fermented dishes:

o Dal Makhani

o Idli and Dosa batter (fermented)

o Vada (medu vada)

o Punjabi-style Urad Dal

• Adds body, creaminess, and depth of flavor to recipes

 Cultivation and Production:

• Native to: India

• Major Producers: India (largest), Pakistan, and parts of Southeast Asia

• Grows well in dry, warm climates with well-drained soil

 Nutritional Value (Per 100g, uncooked):

• Protein: ~25g

• Carbohydrates: ~60g

• Dietary Fiber: ~18g

• Fat: ~2g

• Rich in: Iron, Calcium, Magnesium, Phosphorus, Folate, and B-vitamins

 Health Benefits:

• Excellent plant-based protein source

• High in fiber—supports digestion and gut health

• Boosts energy levels and helps with iron deficiency

• Beneficial for heart and bone health

Forms Available:

• Whole Black Urad Dal

• Split Urad Dal (with or without skin)

• Washed Urad Dal (white, skinless)

• Urad Flour – used in papads and snacks

 Fun Fact:-Urad dal is an essential ingredient in making idli and dosa batter—thanks to its natural fermentation properties that help give a light, fluffy texture!