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Organic Urad Dal White

Rs. 105.00

Sale Sold out

Weight 500grms 1kg 2kg

Product Description

Urad Dal White is widely used for making idlis, dosas, and dal makhani. It is rich in protein, calcium, and essential minerals. Prakriति Organics cultivates Urad Dal naturally, ensuring purity and high nutritional value.

Farm Location: Pune

Tips to Store Organic Urad Dal White

Store in an airtight container in a cool, dry place.
Avoid direct exposure to moisture.

Benefits of Organic Urad Dal White

High in protein and iron.
Enhances bone and muscle health.
Grown without chemical fertilizers.

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White urad dal is one of those ingredients you don’t always think about, but it’s behind a lot of everyday food. Idli, dosa, vada… all of these depend on urad dal in some way. Without it, those dishes just won’t turn out the same.
At Prakritii Organics, this urad dal comes from farms where no chemical fertilisers or pesticides are used. It’s kept simple and clean from the start. For people who are already trying to switch to organic vegetables or looking for better options like organic vegetables in Mumbai or organic vegetables in Pune, choosing a better dal like this just fits into the same lifestyle.
One thing that makes urad dal different is how it behaves when soaked and ground. It turns smooth and slightly sticky, which is exactly what helps in making soft idlis and crispy dosas.

Organic urad dal white in bulk, perfect for healthy cooking and meal preparations

Why Families Prefer Prakritii Organics

Fresh, naturally grown produce sourced with care for families who value clean and mindful eating.

Prakritii Organics

Regular Market Produce

Naturally grown and carefully sourced produce

No artificial ripening for selected fruits

Naturally fresh taste and texture

Farm-to-home freshness

Carefully selected quality produce

Health Benefits & Nutrition

Urad dal is known to be quite rich in protein, so it’s a good option for regular meals, especially if you’re depending on vegetarian food.
It also has fibre and minerals like iron and calcium. That makes it useful for overall strength and daily nutrition. Many people include it in their diet not just for taste but because it actually keeps you full and gives steady energy.
Also, when it’s used in fermented foods like idli or dosa, it becomes even easier to digest.

How to Use & Storage

The most common use of urad dal is for idli and dosa batter. You soak it, grind it into a smooth paste, mix it with rice batter, and let it ferment. That’s what gives the softness and taste.
It’s also used to make medu vada, where the batter is thicker and then fried. Apart from that, a small amount is often used in tempering for South Indian dishes, where it turns slightly crispy and adds texture.
For storage, keep it in an airtight container in a dry place. It stays good for a long time if handled properly.

FAQs

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Can I use Prakritii's organic urad dal for idli-dosa batter?

Yes — our organic white urad dal is ideal for idli-dosa batter. Its natural starch composition produces the characteristic fluffy, well-fermented batter that results in soft idlis and crispy dosas.

Is white urad dal the same as black urad dal?

No. White urad dal is the hulled and split form of black gram — the dark outer husk has been removed to produce a lighter, faster-cooking, more delicately flavoured lentil. Whole black urad (with the husk intact) is used for dal makhani and has a stronger flavour and higher fibre content.

Is urad dal high in calcium?

Yes. Urad dal is one of the few legumes with a meaningful calcium content — approximately 138 mg per 100 grams of dry dal. This makes it an important food for bone health in vegetarian, vegan, and dairy-free diets.

How long should I soak urad dal before grinding?

For idli-dosa batter, soak urad dal for 6–8 hours (or overnight) in cold water. Longer soaking produces a more completely hydrated dal that grinds to a smoother, fluffier batter and ferments more readily. For direct cooking as a dal preparation, 2–3 hours of soaking is sufficient.

What are the Ayurvedic benefits of urad dal?

In Ayurveda, urad dal is considered a building, strengthening food that increases ojas — the body's vital energy. It is particularly recommended for people who are physically active, underweight, recovering from illness, or postpartum. It is best consumed in winter and spring, cooked with warming spices like ginger, cumin, and asafoetida to counter its naturally heavy quality.

Organic Urad Dal White