Known as Black Gram, Urad dal is also widely consumed with the shell removed in Indian cuisine. Most famous for being added to the ever-loved idli and dosa batters, this dal is also used to make a very rich and creamy North Indian dal preparation. Urad dal has excellent anti-oxidant properties making it beneficial for the heart, liver and kidneys.

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Cooking Tip – Urad dal can be ground into a powder and added to your atta to make rotis/chapatis at home. This increases the fibre content of the flour and aids in digestion.

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