With its bold, earthy flavor and slightly sticky texture, urad dal lends a unique depth to dishes. This black gram is a key ingredient in South Asian cuisine, often found in lentil-based recipes and fermented batters.
Where it comes from
Urad dal hails from South Asia, prominently featured in Indian, Pakistani, and Bangladeshi cuisines. It has been cultivated for centuries, with references in ancient texts.
In the kitchen
Used in making dosa and idli batters, urad dal provides protein and a distinct creaminess that enhances both savory and sweet dishes.
Nutrition (per 100g)
347kcalCal
25.2gProtein
1.2gFat
60.0gCarbs
18.0gFiber
Values are AI-estimated, not from a laboratory database
