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.