Urad Dal – Finest Quality Black Gram Lentils by Abdul Sattar Sons
Introduction to Urad Dal
Urad dal or black gram which is a staple lentil in the South Asian cuisine. Urad dal is the staple used widely throughout India specifically known for its high protein and fiber content among other valuable nutrients which leads it to be an important addition in a vegetarian diet. The small black-bean with nearly spherical, and there is a thin husk which split on white cotyledon cross wise along the scar that completes the circle of bean, It uses in cookings such as soups, mushes, stews, sweetmeats, fried-cooked-poured water state & fermented preparations.
Origin and History
Urad dal has originated in India and is being cultivated for thousands of years, it forms a part of Indian staple diet. Domesticated in the Indian sub-continent around 2000 BC. Its historical use is also apparent from a number of ancient texts and scriptures, describing how the bean had functioned in traditional agriculture and diets.
This is how urad dal disseminated over time to Asia, Africa and the Caribbean thanks successively to trade followed by migration. Nowadays it is cultivated in numerous sides of the globe to take advantage for its adaptability and dietary benefits.
Major Cultivation Regions
Urad dal is grown in different parts of the world with important production as under :
India
States : India is the largest producer of Urad dal, major cultivating states are Andhar Pradesh, Maharashtra, Tamilnadu, Uttar pradesh,Madhya Pardesh and Rajasthan.
Type: Indian urad dal is the most superior in quality and a variety of dishes using whole or split pulses.
Myanmar (Burma)
Areas: Urad dal is primarily exported from the Myanmar; areas including directly many of cultivation in central and southern regions.
Features: Urad whole from Myanmar is exported to India and other countries because of its best quality.
Pakistan
Production Areas: Urad dal is produced in areas including Punjab and Sindh of Pakistan.
Features: Pakistani Urad dal is identical to Indian urad and are used for many traditional dishes and also exported in different markets.
Bangladesh
Areas: The major regions of urad dal production in Bangladesh are Rajshahi, Rangpur and Dhaka.
Appearance: Urad dal is a key ingredient in Bangladesjsona traditional dishes
Sri Lanka
Regions - Urad dal in northern & eastern provinces of Sri Lanka.
Features: Locally grown and traded in Sri Lankan cuisine as well can export to neighbor countries
Thailand
Areas: Thailand cultivate istrydal dal on lesser scale in regions like Chang-mai and Chiang Rai.
Attributes: Basically consumed domestically (once in a way exported) Thai urad dal.
Nepal
Urad dal is grown only in the Terai region and some hilly areas, including all mid-hill locations of Nepal.
Nepali urad dal is known as a staple in traditional preparation, and home consumption.
Indonesia
Areas: Urad dal is grown in various areas of Indonesia like Jakarta and Sumatra.
Features: Urad dal is also found in Indonesian cuisine and some of it are exported.
Nigeria
One to keep an eye out for is Nigeria, where similarly urad dal has started being grown in states such as Kano and Kaduna.
Attributes: Farmers prices steadily increase as the demand for Nigerian urad dal grows not only within the country but also internationally.
Cultivation Practices
Very commonly urad dal is grows at hot climatic zones with well-drained soils. Since it is a kidney crop, it takes 90 to 120 days in most cases. The practices are such as;
Seeding: Urad Seeds is generally sown during kharif (June-July) and sometimes in Rabi season (October-November ) depending on the area with enough irrigation availability.
Soil: Loamy to sandy loam soil is preferable for its growth, but the well-drained land is important.
Climate: The crop needs a warm climate with temperatures between 25°C to 35° C and rainfall of moderate kind.
Water - Needs adequate water during the early stages of growth, but once established being a drought tolerant plant.
Selection: Urad dal is selected during the cultivating stages after once its pods get mature and ripe them into black. The plants are booted off the ground, dried and thrashed to remove the seeds.
Another important legume grown commercially in a broad range of latitudinal zones throughout the globe (India holding prominence) is urad dal. Other important producers are Myanmar, Pakistan, Bangladesh Cambodia Indonesia Sri Lanka Thailand Nepal nigeria Therefore individual regions contributes to maintain the global supply of urad dal and multiple utilities as well its diverse culinary applications & nutritional benefits.
Processing of Urad Dal
To maintain the quality standards for consumption and export, urad dal undergo perforation before-processing as depicted through several steps:-
Beans: Collect the beans in such a time when you feel that the pod is fully dried out and mature.
Threshing: The dried pods are threshed to remove the beans from the shells.
Cleaning: the beans go through a cleaning process that removes any dirt, stones or other bad element.
The Beans are split and hulling:- The beans would have to be split with their skins, so they can take the black skin off revealing a white surface inside.
Separating - Bean size and quality which allows only the finest beans to reach market.
After its export it is packed in bulk or and on consumers packs to preserve the quality during transport including beans.
The Types and Characteristics of Urad Dal
There are many varieties of Urad dal each have their own unique properties:
Urad dal: also called matpe beans after drying, while whole the skin is black and it is used many times in other dishes or for fermenting.
Urad Dal/ Split urad dal: the black skin is removed, and then it split to use in soups, stews and batters.
Split and hulled Urad Dal -This type of dal is also categorized as white urad chilka, which implies that the black skin is removed from the legume. Commonly used to prepare dals or fermented foods.
Appearance, Size, and Texture
One of the most recognisable physical characteristics or qualities urad dal is:
Size: Adult is small, usually around 1/4 inch.
Appearance Oval and somewhat longish.
Shape: and it is white inside when its hull.
Texture : Hard, dry; soft and lush when cooked.
The type of Urad dal depends on various criteria and is primarily classified based upon the following characteristics suited for different recipes. Details of Urad Dal available for Sale by Abdul Sattar Sons
Urad Dal BG (Black Gram)
Common Name: Urad Dal BG (Whole) It is typically used in traditional Indian recipes that require a longer cooking duration to serve both the goodness of taste and health.
Shape- Oval and small in size with a black shiny surface.
Dry, it feels almost like wood but softens to a creamy density when cookedSize and Shape: About 1/4 inch long
Use in: Perfect for when you want the beans slow-cooked to form a cream like consistency such as you would see in dishes like Dal Makhani. Also used to ferment batter for idli /dosa.
Nutrition: High in protein, fibre and essential minerals like iron and calcium.
Urad Dal SM (Split and Hulled)
Title: Urad Dal SM means Split and hulled black gram After drying the skin, a black outer shell that is removed... Inside are split into two halves to reveal an ivory white interior.
Visual: Cracks facing small, white beans.
Size and Texture: Approximately 1/4 inch long; smooth texture, creamy soft when cooked.
Use: Generally Used in South Indian Dishes including Idli, dosa vada and Papad Also utilized in creating dal and soups.
Nutritional Benefits: High in protein, fiber and various vitaminsand minerals. A Whole Black Urad dal is lighter to digest.
Urad Dal Whole SM (Whole Split and Hulled)
Description Urad Dal Whole SM are whole split and hulled urad beans, A great source of protein. They are used in many preparation of traditional recipes.
Appearance: Small beans, of whole ones, with black skin; colour creamy white.
Size and Texture : 1/4 inch long, has a smooth texture or it might turn creamy on cooking.
Use: used in preparing dishes like Dal Tadka, stews and soups; for making batter for Idli/Dosa
Nutrition Facts: Contains protein, fiber, & minerals like magnesium + potassium.
Urad Chilka SM (Split with Skin)
Description: Split Black Urad beans with skin on. The skin-on whole cuts( Canadian bacon ) hold the mesocarp and provide tension to any preparations of dishes with a different flavor and texture.
VISUAL Loose split beans light grey small, black outer white inner shell.
Size and Texture: about 1/4 inch long, hard when dry, but softens during cooking.
Best for Heart-warming Dals/Dahls and Stews The skin contributes a very mildly chewy texture and earthiness to the dishes.
Nutritional Benefits: It preserves the fiber derived from skin which acts as a good source of soluble and insoluble dietary fibre in addition to protein & important minerals.
Urad Gota SM Whole & Split
Description: Urad Gota SM- Hulled whole black lentilulen (Skin removed ) This is also called white whole urad dal.
Appearance: Small, unsplit beans creamy white in color
Size and Texture: 1/4 inch in length; smooth, turns creamy and tender when cooked
Dishes: Used in stews, for making dals; ground into flour to make papad Also a popular ingredient in South Indian dishes such as idli and dosa.
Nutrition: High in protein, fiber and essential vitamins Easy to cook and digest.
Export Destinations
Abdul Sattar Sons is exporting, trading Hulled Urad to all over the world Which are our main exporting destination
USA : Is a biggest Market for premium quality urad dal to be used in the retail and food service industry.
The trend of going towards health food is picking up among the consumers in Canada who are consuming more Urad dal (Black gram) .
United Kingdom - Urad dal is a staple in British-Indian cuisine.
Australia: Growing application of urad dal in multiple kinds of cuisines.
Middle East: traditional Middle Eastern and South Asian recipes use urad dal commonly, because of the tremendous demand for it.
South Africa: Major market for Urad dal owing to large Indian Diaspora.
Usage of Urad Dal
You can use urad dal in a lot of different culinary ways, for instance:
Culinary Uses:
Dals and Stews: Also used in making lentil based soups or stews
As this batter is a fermented one made out of urad dal, we use it for idli(steamed rice cake) and dosil (crispy pancakes).
Vada: A deep-fried savory doughnut type dish made from urad dal batter.
Papad: Thin, crispy crisps made from urad dal flour.
Snacks : It is used in snacks like murukku and medu vada.
Urad Dal Based Popular Dishes
Urad dal is one of the most common ingredients in world cuisine, specifically Indian subcontinent dishes.
Dal Makhani(India)- A rich, slow-cooked urad dal and kidney beans dish
Idli and Dosa (India): Steamed cakes or crispy pancakes made from fermented rice, urad dal batter.
Medu Vada (India) - Crisp and delectable deep-fried savory doughnuts of urad dal batter, usually served with chutney & 'sambar.
Papadum - Thin, crispy flatbreads made from urad dal flour; a snack or accompaniment popular in India.
Urad Dal Kachori (INDIA) : Deep-fried stuffed pastry with spicy urad dal filling
Health Benefits of Urad Dal
Health benefits of urad dal Eating urad dal offers many health benefits
1) Rich in Protein: Urad dal is one of the best options to include for vegetarians and vegans.
High in fiber: The fibre content is good for the digestive processes and sugar balance.
Healthy Heart - The fiber and proteins found in urad dal can help reduce the cholesterol that is good for a healthy heart.
Urad dal is packed with the minerals like calcium, magnesium which are extremely crucial for maintaining healthy bones and preventing osteoporosis.
High in Iron: Urad dal which is a good source of iron helps manufacture red blood cells so as to avoid anemia.
Nutritional Chart of Urad Dal (per 100 grams)
| Nutrient |
Amount |
| Calories |
347 kcal |
| Protein |
25 grams |
| Fat |
1.2 grams |
| Carbohydrates |
59 grams |
| Dietary Fiber |
18 grams |
| Sugars |
0 grams |
| Calcium |
138 mg |
| Iron |
7.57 mg |
| Magnesium |
381 mg |
| Potassium |
983 mg |
| Zinc |
3.0 mg |
| Folate |
216 mcg |
Abdul Sattar Sons: Shares In Urad Dal Trade
One of the well-known urad dal exporters, brokers and traders in all over world name as Abdul Sattar Sons. Because the quality of our beans is top priority and we care about customer satisfaction, making sure provide good beans with high purity excellent taste.
Our services include:
Beans: Selecting superior farms to source beans from
Quality Control: Extensive check and balance sheet to achieve product finesse.
Logistic: prompt handling and transportation to keep it fresh full fill the quality.
Customer Support: Personalized service that meets the specific needs of our customers.
This is where our global network and rich experience come in handy; we are able to provide a variety of urad dal originating from different regions, harvested by diverse farmers which can meet the preferences and expectations placed upon us.
Conclusion
Urad dal is a versatile legume that is full of nutritional value and also has quite the cultural history associated with it. Abdul Sattar Sons make sure that our consumers get what is best for them as we serve the finest quality of urad dal all over the globe, and deliver to you in your new markets. Our urad dal is suitable for any food manufacturer, retailer or even a person from the culinary background.
Thus, we represent a trust-able name in the global market when it comes to trading of urad dal. Quality control measuresIt is only because of our strict quality controls and logistics efficiency that we have been able to deliver the standard beans to customers across continents.
