Urad Dal or Black Gram has served as a staple in Indian cuisine for thousands of year
At Terra Greens, our Urad Dal is certified under the NPOP and NOP standards of organic certification and every batch is tested to ensure quality. known as White Lentil and Black Lentil, Urad Dal is a great source of nutrients and is used widely in Indian cooking. Our Urad Dal is produced by organic ways of cultivation without using any chemicals or fertilizers to boost production. Following the traditional techniques of farming we ensure that you get all the natural goodness of this nutritional gram.
The Terra Greens Urud Dal is of superior quality and has been tested for traces of pesticide residue and is certified clean; as it's certified under the NPOP and NOP standards of organic certification. Terra Greens Urad Dal provides nutrients, such as protein, fat, and carbohydrates, and is a great source of proteins like iron, folic acid, calcium, magnesium, potassium, and B vitamins.
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.� 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.� 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:� 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:� 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