$0.00
Showing 19–21 of 21 results
Urad Split
Urad dal split is split black gram with skin. When boiled it has stronger, earthy flavor and chewier than skinned dal. Urad Dal Split cook faster than Urad whole and eaten either as a side dish or as an entrée. Usually ground into flour or paste, and extensively used in South Indian dosa, idli, vada, and papad.
Urad Split Washed
Urad split washed provides the requisite proteins for a balanced meal. These white split peas can be made into dal which is served with side dish of vegetables, rice or flat breads, which we call as Urad Dal. The Urad Split Washed split is very tasty, having the nutty flavor, easily digestible and absorbs the flavor of other
spices quickly. It get cooked very quickly.
Urad Whole
Whole Urad without Skin is produced by taking whole black urad and removing the outer black skin. The resulting white lentils cook fast and are used in many South Indian dishes such as dosa, uttapam, and idli. Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins.