Urad

Urad, commonly referred to as urad dal, is the seed of Vigna mungo, a tropical legume in the Fabaceae family. The seeds are usually called black gram; the whole seed is dark in color, while the split and dehulled seeds are pale and sold as urad dal or dhuli urad. The plant is an annual climbing legume native to the Indian subcontinent and is widely cultivated in India, Pakistan, Nepal, and Bangladesh, with additional production in other tropical regions.

Culinary uses: Whole urad is used in various curries, soups, and sprouted preparations; split urad dal is a staple in Indian cooking, often tempered with spices to make dal. It is also ground to flour for use in batters and snacks, and is a key ingredient in batters for idli and dosa in South Indian cuisine.

Nutritional profile: Urad dal is a high-protein legume rich in dietary fiber and minerals such as iron and potassium. It is low in fat and can be a valuable protein source in vegetarian diets. Processing methods such as soaking and cooking reduce antinutrients.

Processing and preparation: Soaking and rinsing followed by cooking reduces phytic acid and other inhibitors; fermentation or fermentation-based batters used in idli and dosa can improve digestibility and flavor.

Storage: Dried seeds store for long periods in a cool, dry place.