Rounak

Price : INR 105.00 / Kilogram Business Type : Manufacturer, Exporter, Supplier Product Details Packaging Type : Plastic Packet Specialities : Good Quality, Good For Health Cultivation Type : Natural Shelf Life : 1 Year Color : Creamy White Variety : Whole Urad Dal Country of Origin : India Preferred Buyer From Location : All Countries Except India

Botanical name Cicer arietinum Taste Typical Odor Odourless, no foreign odours Color Typical, beige/yellow Production area 4000 Tons Caliber 6 mm to 9 mm Packing White polypropylene packaging bag of 25 kg y 50 kg Loading 20 feet: 24 metric tonnes ANALYSIS VALUES Foreign bodies 1.00% max Insect damage 0.50% min Moisture 14.00% max Stained grains 1.00% max Slightly stained 3.00% max Broken 1.00% max

All variety vailable All description by email

Quality: 1st Grade whole or broken grain Size : 7mm, 8mm, 9mm, 10mm Packing : PP Bags p/25/50kg Season : December-September Origin : Argentina Annual production volume : 2000 Ton Container capacity : 24ton

Urad Dal

Urad dal, scientifically known as Vigna mungo, is a member of the Fabaceae family. It is an annual legume crop cultivated primarily in South Asia.Ã? There are different varieties of urad dal, including whole urad dal, split urad dal (with skin), split urad dal (without skin), and urad dal flour. Whole urad dal is the whole, unsplit form with the black skin intact. Split urad dal with skin is obtained by splitting the whole urad dal but keeping the black skin on. Split urad dal without skin is obtained by removing the black skin from the split urad dal. Urad dal flour is made by grinding urad dal into a fine powder. Urad dal is an excellent source of plant-based protein, making it beneficial for vegetarians and vegans.Ã? Urad dal is a good source of iron, an essential mineral for the production of red blood cells and prevention of iron-deficiency anemia. Types of Urad Dal Whole urad:Ã? Whole Urad dal is used more like a chili or stew than a soup or dal. These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins. Best when soaked for about 4 hours or overnight split washed white urad:Ã? White Urad Dal is a whole or split urad with its skin removed. These lentils are creamy white in color and have a milder flavor than whole Black Urad Dal. It is very nutritious and rich in protein.WhiteUrad dal is very easy and quick to make and the addition of different tadkas makes this dal very flavorful and delicious.   Specification of Faq Urad Dal Properties Values / Limits Damaged Grain: 4.0% Maximum Foreign Material: 1% Maximum Brown Seeds: 3% Maximum Sister Seeds: 3% Maximum Weevilled Seeds: 2% Maximum  

Urad Dal