Description
Elevate your daily meals with the rich texture and earthy aroma of Premium Quality Whole Black Gram (Urad Dal Whole – 1 kg). Popularly known as *Sabut Urad* or *Kali Dal*, these whole black lentils are a fundamental staple in Indian kitchens. Renowned for their distinct, creamy consistency when slow-cooked, they are the star ingredient in classic dishes like *Dal Makhani* and traditional Punjabi curries. Naturally packed with plant-based protein, dietary fiber, and essential minerals, this premium whole gram is an excellent choice for a hearty, wholesome, and health-conscious diet.
| Attribute | Details |
|---|---|
| Product Name | Premium Whole Black Gram (Sabut Urad Dal) |
| Net Weight | 1 kg |
| Type | Whole, Unpolished, with skin (Black) |
| Dietary Profile | 100% Vegetarian, Gluten-Free, High-Protein, High-Fiber |
| Key Nutrients | Protein, Iron, Magnesium, Potassium, Calcium, Folate |
| Key Dishes | Dal Makhani, Maa Ki Dal, Sprouted Salads, Traditional Stews |
Key Features & Health Benefits
- Unpolished & Natural: These lentils do not undergo any artificial polishing with oil, leather, or water, fully preserving their natural nutrient density, authentic taste, and rustic color.
- Rich Source of Vegetarian Protein: An excellent plant-based source of protein to help build, repair, and maintain muscles, making it a critical staple for vegetarian and vegan diets.
- High in Dietary Fiber: Packed with soluble and insoluble dietary fiber that promotes smooth digestion, helps manage weight, and supports stable blood sugar levels.
- Bone & Energy Support: Loaded with vital minerals such as Iron, Calcium, and Magnesium, which assist in combating fatigue and keeping bones strong and resilient.
- Strict Quality Control: Sortex-cleaned and graded to ensure uniform grain size, keeping the packet free from stones, dust, damaged grains, and unwanted debris.
How to Prepare for Cooking
Soaking (Crucial Step): Because whole black gram has a tough outer skin, wash the lentils thoroughly 3 to 4 times in cold water. Soak them in plenty of water for at least 6 to 8 hours (or overnight) before cooking. This significantly reduces cooking time, makes the lentils easier to digest, and yields a incredibly smooth, velvety texture.
Boiling: Pressure-cook the soaked dal with fresh water, a pinch of turmeric, salt, and ginger-garlic paste for 5 to 6 whistles on medium heat (or until the grains are completely soft and mash easily under pressure).
Storage Guidelines: Store the raw lentils in a clean, dry, and airtight container. Keep the jar in a cool, dark kitchen pantry away from moisture and humidity to ensure maximum freshness and long shelf-life.
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