Skip to product information
1 of 3
No reviews

WHOLE BLACK GRAM / उड़द

Regular price
Rs. 135.00
Regular price
Sale price
Rs. 135.00
Tax included. Shipping calculated at checkout.
Weight

strengthens muscle (protein rich), high phosphorous content, good Source of folate, vitamin B, calcium & iron

Suitable for dal makhani, dosa-idli, medu vada, ladoos & sprouted black gram with milk

WHOLE BLACK GRAM / उड़द
WHOLE BLACK GRAM / उड़द

Additional Product Details

Description

Originating in South Asia, this lentil was introduced in the tropical regions of the Caribbean, Fiji, Mauritius, Myanmar and Africa mainly by Indian immigrants.

Black Gram is high in Folate and the richest Source of Protein (24%-26%). The unique type of Protein in Black Gram strengthens muscle fibers. High level of Starch (35%) in Urad makes it ideal to make Dosa/Idlis.
Urad is also Rich Source of Vit. B, Potassium, Calcium, Iron, Niacin, Riboflavin and Thiamine. In fact, Black Gram has 10 times more Phosphorus than any other pulse
Black Gram have also been mentioned in ancient Vedic texts. Ayurvedic texts describe Black Gram as a pulse that can regularize imbalances caused due to Vata. Ayurvedic practitioners also recommend Urad Dal for women of reproductive age to balance hormones and strengthen reproductive organs. Also, they recommend Black Gram for men suffering from low sperm count, motility and erectile dysfunction.

Health Benefits

Rich Source of Protein
Good Source of Folate
Good Source of Vit. B
Good Source of Calcium
Good Source of Iron
Strengthens Muscles

Cooking Instructions

Whole Black Gram

1. Soak Whole Udid in water for at least 8 hours.
2. Pressure cook for 45 mins or 8-10 whistles.
3.. Let Cool and use in desired recipe.

Recommended Usage

DAL MAKHANI
IDLI / DOSA
MEDU VADA
LADOOS
SPROUTED BLACK GRAM WITH MILK

Commonly Known As

Devanagari: उड़द
English: BLACK GRAM
Hindi: उड़द
Marathi: उडीद
Gujarati: અળદ
Tamil: உளுந்து
Telugu: మినుములు
Malayalam: ഉഴുന്ന്
Kannada: ಉದ್ದು
Punjabi: ਮਾਂਹ
Bengali: মাসকালাই

History

Black Gram originated in South Asia, where it has been in cultivation since ancient times. It was then introduced to tropical areas like Caribbean, Fiji, Maurititus, Myanmar and Africa mainly by Indian immigrants.