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.