Urad dal is a type of pulse widely used in Indian cuisine. It is a small, black-skinned lentil-like bean that is rich in protein, fiber, and essential nutrients.
Urad dal is available in various forms, including whole (black gram), split with skin (black lentils), and split without skin (white lentils). Each form has its own culinary uses and benefits. Whole urad beans are often used in stews and soups, while split urad dal is commonly used to make dal preparations, dosa batter, and various savory dishes.
