Urad Dal

• Urad dal is soaked and ground into a batter to create the base for crispy and savory South Indian dishes like dosa and idli. The fermentation process gives these dishes their characteristic tangy flavor and light, airy texture.
• It is a primary ingredient in dal makhani, a rich and creamy lentil dish. Urad dal is slow-cooked with butter, cream, and spices to achieve a velvety smooth texture and a deeply satisfying flavor.
• Use urad dal to prepare Medu Vada. This deep-fried lentil doughnut is made with urad dal batter, often flavored with herbs and spices, and served with chutney and sambar.
• You can roast and grind urad dal into a flour, which is then used to make papadums. The flour gives them a distinct flavor and crispness.
• Whole urad dal can be cooked into a comforting and nutritious soup. It's frequently combined with vegetables and spices for a complete meal.

• Excellent source of plant-based protein, essential for muscle building and repair.
• Rich in dietary fiber, promoting healthy digestion and preventing constipation.
• Contains iron, crucial for energy production and preventing iron deficiency anemia.
• Good source of B vitamins, supporting nerve function and overall well-being.
• May help lower cholesterol levels due to its fiber content.
• Provides essential minerals like magnesium and potassium, vital for heart health.

Urad dal is best stored in an airtight container in a cool, dry, and dark place, away from direct sunlight and moisture. This will help maintain its freshness and prevent insect infestation. Under these conditions, it can last for up to a year. For longer storage, especially in humid climates, consider refrigerating or freezing the dal in a freezer-safe bag or container; this can extend its shelf life to several years.