Urad dal

Urad Dal

Urad dal, also known as black gram, is a type of legume that is widely used in Indian cuisine. It is known for its rich protein content and is a staple food in many parts of India, Pakistan, and Nepal.

Origin and Distribution

Urad dal is believed to have originated in India where it has been cultivated since ancient times. It is now grown in various parts of the world including South Asia, Africa, and the Caribbean. In India, it is primarily grown in the states of Uttar Pradesh, Andhra Pradesh, and Maharashtra.

Culinary Uses

Urad dal is used in a variety of dishes in Indian cuisine. It is a key ingredient in dal makhani, a popular North Indian dish. It is also used to make vada, a type of fried snack, and dosa, a fermented crepe. In South India, urad dal is used to make a type of soup called sambar.

Nutritional Value

Urad dal is rich in protein, fiber, and vitamin B. It also contains other essential nutrients such as iron, folic acid, calcium, magnesium, potassium, and phosphorus. Due to its high protein content, it is often recommended for vegetarians and vegans.

Health Benefits

Urad dal has several health benefits. It is known to improve digestion, boost energy, and promote skin health. It is also believed to help in managing diabetes and improving heart health.

Cultivation

Urad dal is a warm-season crop and requires a well-drained soil for optimal growth. It is usually sown in the months of May and June and harvested in September and October.

See Also

• Dal
• Indian cuisine
• Legume
• Protein in nutrition