Urad Dal, also known as Black Gram, is a protein-rich lentil widely used in Indian cooking. It belongs to the legume family and is available in different forms: whole (with black skin), split with skin, and split and washed (white). Each form has its own culinary use and nutritional benefits.

Urad dal is a key ingredient in many South Indian dishes such as idli, dosa, vada, and uttapam, where its natural stickiness helps ferment batters effectively. In North India, it’s used to prepare rich dishes like Dal Makhani and Punjabi Kali Dal. The whole black variety takes longer to cook but offers a deeper, earthier flavor, while the split white variety cooks faster and has a milder taste.

Nutritionally, urad dal is high in protein, fiber, and complex carbohydrates, making it excellent for vegetarians and those seeking a high-energy diet. It also provides essential nutrients like iron, calcium, magnesium, and B vitamins, supporting bone health, digestion, and energy levels.

Regular consumption of urad dal helps in building muscle, improving digestion, and boosting energy. Its versatility in both fermented and cooked dishes makes it a staple in Indian kitchens and an important part of a balanced, plant-based diet.