Urad dal, or black gram (Vigna mungo), is a highly nutritious, protein-rich legume staple in South Asian cuisine, known for its earthy flavor and mucilaginous (creamy/sticky) texture. Available whole (black) or split (white), it is essential for tempering, dals, and fermented dishes like dosa and idli.
Key Characteristics & Varieties
- Whole Black Urad: Retains its black skin, offering a strong, earthy flavor and firm texture.
- Split White Urad (Washed): Skinless, creamy white, with a milder flavor and softer texture when cooked.
- Texture: Known for its unique, creamy, and somewhat gelatinous texture when boiled, making it excellent for thick curries and batters.
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