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WHOLE GOTHA BLACK GRAM / उड़द

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Rs. 150.00
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Rs. 150.00
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strengthens muscle (protein rich), high phosphorous content, good Source of folate, vitamin B, calcium & iron

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

WHOLE GOTHA BLACK GRAM / उड़द
WHOLE GOTHA BLACK GRAM / उड़द
WHOLE GOTHA BLACK GRAM / उड़द

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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

Idli / Dosa

1. Use Udid Gotha in 1:3 ratio with rice of choice.
2. Soak separately from rice for 6 hours.
3. Grind separately and then mix with ground rice.
4. Let it ferment overnight and the batter is ready for Idli or Dosas.

Recommended Usage

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.