Thursday, 1 October 2009

Black Gram /Urad Bean


Black Gram/Black Lentil /Sabut Urad

English Name: Black Gram/Black Lentil

Common Indian Name (Hindi): Sabut Urad

  • These lentil-like Urad beans have black skins covering creamy white interiors. Black skin provides them rich earthy flavor. They have an uncanny ability to absorb flavors.
  • U.S. Department of Agriculture researchers discovered that the pigment in Black Lentils acts like an antioxidant and helps protect against heart disease, cancer, and the aging process in general.
  • Black Lentil provides protein and cholesterol-lowering soluble fiber, as well as about twice as much iron as other legumes. It is recommended for diabetics, as are other pulses.
  • Lentils are higher in most B vitamins and folate, which is especially important for women of childbearing age because folate reduces the risk of birth defects.
  • Urad is very popular in Punjab cuisine of India and Pakistan where it is known as ‘sabit maash’.
  • In Telugu it is called as ‘Minumulu’ and in Kannada ‘Uddina Bele’.


Split Black Lentil/ Split Urad Dal

English Name: Split Black Lentil

Common Indian Name (Hindi): Chhilke Wali Urad Dal

  • Whole Black Lentil is split without removing the coat.
  • These can be used in vegetarian cooking as a meat substitute.
  • These tiny lentils are low in fat and high in protein and fiber.


Ivory White Lentil / Dhuli Urad Dal

English Name: Ivory White Lentil

Common Indian Name (Hindi): Dhuli Urad Dal

  • Ivory White Lentils are split and skinned Black Lentils.
  • These are creamy white tiny, lens shaped seeds of a small shrub with mild, earthy flavor than unskinned lentils.
  • These lentils are low in fat and high in protein and fiber.
  • There is no need to soak lentils. They are quick in cooking and versatile. They are used in soups, stews, baked beans, stir-fry, spreads and dips.
  • Traditionally these are used in South Indian cooking. They are ground with rice to make light and spongy steamed dumplings or cakes called Idli and pancake like Dosa.

3 comments:

I.f. said...

great info. Thanks.
Just came back from India and wanted to know about some of the Dosa ingrediants.

Nidhi Raizada said...

thanks....

Merv said...

this info came in handy