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Urad whole beans also known as whole black gram or black gram beans are a type of legume widely used in Indian cuisine. These beans belong to the species Vigna mungo and are a staple in various dishes. Unlike split urad dal which is made by splitting and removing the outer skin of these beans urad whole beans are kept intact with their black skins.
When cooked urad whole beans have a slightly chewy texture and a rich earthy flavor. The skin adds a distinctive taste and a somewhat firmer bite compared to split urad dal.
Urad whole beans are a nutritious source of plant-based protein dietary fiber vitamins (especially B vitamins) and minerals (such as iron magnesium and potassium). They are low in fat and are valued for their nutritional content.
Urad whole beans are a versatile ingredient used in many Indian dishes especially in North Indian and Punjabi cuisine. They are a primary ingredient in dishes like dal makhani a rich and creamy lentil curry made with urad whole beans kidney beans (rajma) and various spices. These beans are also used to make idli and dosa batters when ground into a paste after soaking and fermenting. They are an essential component of various savory snacks like pakoras (fritters) and papads (thin crisp wafers).
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