Udad Daal With Skin / Unpolished Black Gram Dal (Stone Ground) | उडीद डाळ सालीसहीत

Description

Unpolished Black Gram Dal, also known as Urad Dal with Skin, is a nutrient-rich lentil originating from South Asia. Packed with essential nutrients like protein, folate, calcium, and iron, it is a staple in many Indian households. Stone-ground to retain its natural goodness, this dal is ideal for making dosa, idli, and various traditional dishes. It is also highly valued in Ayurveda for its benefits in balancing Vata and supporting reproductive health.

Ingredients

• Whole Black Gram with Skin

Benefits

• Rich Source of Protein: Contains 24%-26% protein, supporting muscle health.
• High in Folate: Essential for cellular function and tissue growth.
• Good Source of Vitamin B: Helps in energy metabolism and overall well-being.
• Rich in Calcium and Iron: Supports bone health and combats anemia.
• Strengthens Muscles: Unique proteins in black gram improve muscle fiber strength.
• Ayurvedic Benefits: Helps balance hormones and strengthens reproductive organs.

Storage info

• Store in a cool and dry place.
• Keep in an airtight container to retain freshness.

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FAQ

Q1: How long should I soak Black Gram before cooking?
A: Soak it for at least 8 hours before cooking.

Q2: How do I cook Whole Black Gram?
A: Pressure cook for 45 minutes after soaking for the best results.

Q3: Can this dal be used for dosa and idli batter?
A: Yes, its high starch content makes it ideal for dosa and idli preparation.

Q4: Is this dal suitable for vegetarians?
A: Yes, it is an excellent plant-based source of protein for vegetarians.

Q5: What are the Ayurvedic benefits of Black Gram?
A: It helps balance Vata, strengthens reproductive organs, and is recommended for improving sperm count and motility.

Q6: Does it contain added preservatives or chemicals?
A: No, this is an unpolished, naturally processed dal free from chemicals or preservatives.

Q7: What is the historical significance of Black Gram?
A: Domesticated in the Indian subcontinent 3500 years ago, it was later introduced to Africa and the Caribbean by Indian immigrants.