Black Gram (Urad Dal – Whole & Split)
Black Gram
Black Gram Classification
Black Gram, also known as Urad Dal, is a highly nutritious legume widely used in South Asian cuisine. It is packed with protein, fiber, and essential minerals, making it an excellent dietary staple.
Black Gram Varieties with Origins
1. Whole Black Gram (Sabut Urad) – Origin: India, Myanmar, Pakistan
✔ Size: Medium to large (4-6mm) with black outer skin
✔ Appearance: Small, oval-shaped, black outer layer with creamy white inside
✔ Uses: Used in dal, curries, and fermented foods like dosa and idli
✔ Benefits: High in protein, improves digestion, and strengthens bones
2. Split Black Gram with Skin (Chilka Urad Dal) – Origin: India, Nepal, Bangladesh
✔ Processing: Split but retains black outer skin
✔ Appearance: Half-split with a black and white contrast
✔ Uses: Used in traditional Indian dishes like dal makhani and soups
✔ Benefits: High in iron, good for heart health, and boosts immunity
3. Split Black Gram Without Skin (White Urad Dal) – Origin: India, Sri Lanka, Myanmar
✔ Processing: De-hulled and split into white lentils
✔ Appearance: Creamy white, smooth texture
✔ Uses: Used in making idli, dosa, and vadas due to its creamy texture
✔ Benefits: Rich in fiber, supports muscle growth, and aids digestion
4. Whole Black Gram Premium Export Grade – Origin: India, Myanmar, Africa
✔ Size: Large uniform grains (5-7mm), premium grade
✔ Appearance: Shiny black, uniform size, minimal impurities
✔ Uses: Bulk exports, processed foods, and restaurant supply
✔ Benefits: High in antioxidants, supports weight management, and controls diabetes