Description: Urad dal is widely used in creamy Punjabi-style dals, dal makhani-style dishes and many South Indian preparations. It is a versatile ingredient for everyday cooking, traditional batters and snacks. Natureship's urad dal is roasted in an iron vessel and stone-ground by hand.
Where Urad Dal Fits in Your Kitchen
Creamy, slow-cooked dals
Tadka dals served with rice or rotis
Traditional batters and fermented preparations
Vadas and other fried snacks
Cooking Guide
Rinse: Wash the dal thoroughly.
Soak: Soak for 1–2 hours for regular dal. A longer soak can help achieve a softer texture.
Cook: Cook with turmeric, salt and a little ginger until soft.
For a Creamier Texture: Simmer longer and mash lightly with the back of a ladle.
Tadka: Finish with a ghee tadka of cumin, garlic and onion.
Tip: Urad dal tends to thicken as it cools. Add warm water when reheating to adjust the consistency.
Process: Roasted in an iron vessel and stone-ground on a natural mountain-stone chakki.
Origin: Bihar & Jharkhand, India
Shelf Life: 4 months from the date of packaging
Also Known As: Urad Dal, Black Gram Dal, Split Black Gram, उड़द दाल
