Description

BLACK URAD DAL

 

Urad dal is a lentil most commonly used in South Indian households. Black gram also known as “urad dal”, are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. Although they are not  that common, they are fairly easy to procure all over the world. It has a lot  of Nutrients in it.

 

How is black urad dal?

 

The crop can be sown dry in furrows in between the rows of the previous crop, followed by irrigation . The seed rate is 10-15 kg. The sowing may be done either in February(early spring) or June to July (rainy season) or October  to November (autumn), depending on climatic  and agricultural conditions and the variety grown. In Tamilnadu, the districts like  Tirunelveli, Virudhunagar, Thoothukudi and Ramanathapuram are known for urad dal cultivation.

 

Benefits of black urad dal;

 

*Improves bone health

*Reduce pain and inflammation

*Promotes energy level in the body

*It’s good for your great

*Good for skin and hair

 

Nutrition Value

 

Energy- 340 kcal

Protein- 23 g

Total fat- 1 g

Carbohydrates- 60 g

Dietary fiber- 29 g

 

How to check quality?

*Soak a small handful in a cup of water.

*If the dal is fresh, within half an hour you will see bubbles on the surface of the water.

*The dal has to look for  consistency , in shape of color.

 

Storage

 

The 15 to 18% black gram stored at 30.C was safe up to 10 weeks hence the post harvest treatment like drying to safe moisture content can be recommended.

 

How to cook

 

                                 MAA KI DAL

 

1. Pick the urad dal (whole black gram with husk), rinse in water for 2 to 3 times. Later drain the water and soak the lentils in a bowl for 30 to 40 mins.

         The soaking time can vary depending on the quality and age of the lentils,these aged lentils take a lot of time to cook.

         So you can soak black urad dal overnight for some 4 to 5 hours.

    2.Heat 2 tablespoons of ghee in a 3 liter stovetop pressure cooker.Instead of ghee you can use butter.

       Add ½ teaspoon  cumin seeds. Keep the heat to low, when they sizzle and crackle, add 1 medium size onion and chopped.

    3.Stirring at regular intervals, fry the onions, till light brown or golden on low to medium low heat.

    4.Now add pureed tomatoes.Stir and mix well.I have pureed or blended 2 medium sized tomatoes in a blender and this yields.

   5.Add the crushed ginger and garlic-3 to 4 medium garlic cloves and 1 inch ginger crushed in a mortar-pestle. Add 2 teaspoons ginger garlic paste instead. 

6.Add all the dry spice powder,

• 1 teaspoon coriander powder
• ½ turmeric powder
• ½ red chili
• ¼ garam masala

 

7.Stir the spice powders and mix well.

8.Then  add 1 finely chopped green chili or ½ of 1 teaspoon chopped chilies.

9.Saute the masala stirring at a low to medium low heat till the oil starts to leave or separate at the slides.

10.Add the drained and soaked black urad dal.

11.Add 3 to 3.5 cups of water and stir and mix well.

     Cover the pressure cooker with its lid and pressure  cook the dal for 20-25 mins or medium to medium high flame.  Then we add coriander leaves then we mix well.

 

Recipes of Black urad dal

 

Kali dak, slow cooked black urad dal

Dhaba style chilkewali urad dal

Black urad dal Idli

Black urad dal Dosa

 

Regional Names

English-Black urad dal

Tamil-கருப்பு உளுத்தம் பருப்பு

Malayalam-Karutha uraad payar

Kannada-Kappu uddina bele

Telugu-Nalupu urad pappu

Hindi-Kaali urad dal