TRS Urid Daal 500g

TRS Urid Dal, also known as urad dal or black gram, is a type of pulse commonly used in Indian cuisine. It comes in several forms, including whole (black urid dal), split (white urid dal), and ground into flour (urid flour).
Here’s a bit more about TRS Urid Dal:
Types:
Whole Urid Dal: The black lentils with the skin intact. It’s often used in traditional dishes and has a slightly earthy flavor.
Split Urid Dal: The black lentils split and without the skin, typically used in dishes where a softer texture is desired, like in dals and soups.
Urad Flour: Made from ground urid dal, used in various batters, especially for making dosa and idli.
Nutritional Value: Urid dal is high in protein, fiber, and various essential nutrients like B vitamins, iron, and magnesium. It’s a great option for vegetarians and vegans to meet their protein needs.
Preparation:
Soaking: For many recipes, especially those using whole urid dal, soaking the dal for a few hours can help in cooking it more evenly and reducing cooking time.
Cooking: Urid dal can be cooked in a pressure cooker or on the stovetop. It’s often tempered with spices and combined with other ingredients to make dishes like dal, sambar, or in various chutneys and snacks.
Common Uses:
Dal: A staple in Indian cuisine, served as a main dish or side.
Tadka: Whole or split urid dal is used in tempering (tadka) to add flavor to curries and rice dishes.
Snacks: In various regional Indian snacks, like vada or dosa batter.
Storage: Store urid dal in an airtight container in a cool, dry place to keep it fresh. If you’re using urad flour, it should be stored similarly to avoid moisture.
If you have specific dishes or recipes in mind involving urid dal, let me know, and I can provide more tailored advice!