Urid Dal, also known as Urad Dal or split black lentils, is a common variety of pulses in India. Urid Dal takes a shorter while to cook and break down, unlike many other beans, lentils and pulses, and is mostly used in special dishes made on different occasions.
| Typical values | Per 100g | Per 45g serving |
| Energy | 1249kj | |
| Energy | 298kcal | |
| Fat | 1.4g | |
| of which saturates | 2.5g | |
| Carbohydrate | 57g | |
| of which sugars | 1.7g | |
| Fibre | 28g | |
| Protein | 26g | |
| Salt | <0.1g |
Allergens
May contain Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Celery, Soya, Mustard and Sulphites.
Ingredients
Urid Dal.
Product Usage
Make a creamy Dal Pakhtooni or sweet Protein Balls.
Urid Dal is a common variety of pulses in India (also used extensively in Middle Eastern cuisines) and is used in soups, crisps, savoury pancakes, vadas, and many other dishes.
Flavour
A mild, nutty taste.
Aroma
A nutty aroma.
Pair With
Coriander, cardamom, cumin.
Health Benefits
Urid Dal is rich in proteins, soluble and insoluble fibre, carbohydrates, vitamin B, and minerals. It is consumed throughout the Indian subcontinent, and is proven to be beneficial in digestion, good for heart, boost energy levels, stabilise diabetes, and is good for skin and hair.
| Weight | 1 kg, 2 kg, 500 g, 5 kg |
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