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Urad dal also known as black gram lentils is a type of pulse that is widely used in Indian cuisine and is a staple in many other cuisines across Asia. Urad dal is a highly versatile ingredient and is available in various forms - this particular variety is split with the skin removed - hence why they are called "Washed."
When cooked urad dal has a creamy texture and a slightly nutty flavor. It is commonly used to make dishes that range from soups and stews to crispy fried snacks.
Urad dal is a rich source of protein dietary fiber vitamins (especially B vitamins) and minerals (such as iron potassium calcium and magnesium). It is an important part of a vegetarian or vegan diet due to its high protein content.
Urad dal is a crucial ingredient in many Indian dishes. It is used to make popular recipes like ""idli" (steamed rice cakes) "dosa" (fermented crepes) "vada" (fried lentil fritters) and various types of dals (lentil stews).
Depending on the recipe urad dal may or may not be soaked before cooking. Whole urad dal usually requires soaking while split and hulled urad dal do not.
Urad dal is a versatile and nutritious ingredient that is a fundamental part of Indian cuisine. Its rich flavor and nutritional benefits make it a favorite in a wide range of savory and sweet dishes both traditional and modern.
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