Description
Urad Dal, also known as Black Gram, is a popular pulse widely used in South Asian cooking, especially in Bangladesh, India, and Pakistan. It has a rich, earthy flavor and a creamy texture when cooked, making it perfect for curries, dals, and stews. In Bangladesh, it is often used in making bhuna dal, lentil fritters (boras), or mixed vegetable dishes. Urad Dal is also essential in making South Indian delicacies like dosa and idli batter. Packed with protein, fiber, and minerals, it is a nutritious choice for vegetarian and vegan diets.