Urad dal, also called black gram, is a highly nutritious legume widely used in traditional and modern cuisines. Known for its earthy flavour and creamy texture, it is a key ingredient in dishes like dal makhani, idly, dosa, and pappad.

Types of Urad Dal

1. Whole Urad Dal (Black Gram): Retains its black husk, offering a richer, nuttier flavour. Though it takes longer to cook and has a stronger taste, its suitable for traditional dishes like dals and curries

2. Split Urad Dal with Skin: Split but retains its black outer layer, delivering a hearty texture and they cook faster.

3. Split Urad Dal without Skin (White): Husk-free and lighter in flavour, ideal for idly, dosa batter, and smooth curries.

Our export-quality urad dal is processed to maintain its natural flavour and nutrients, meeting international standards for freshness and purity.