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We use the latest technologies and method for our business. |
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To preserve the natural content of the pulses, we dry it in natural condition. |
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The Japanese Machine ANZAI is used for Quality Grading and Sorting of all our Products. |
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| Urad Dal |
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Urad Dal is also known as Vigna mungo,Urad, Udad dal, Urd bean, urd', urid, black matpe bean, black gram, black lentil [not to be confused with the much smaller true black lentil (Lens culinaris)], maas (in Nepali), dau den or white lentil, is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus, but has since been transferred to Vigna. At one time it was considered to belong to the same species as the mung bean. |
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Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas mainly by Indian immigrants.
It is an erect, suberect or trailing, densely hairy, annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparations, such as dosa, idli, vada, and papadum. When used this way, the white lentils are usually used. |
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SCIENTIFIC CLASSIFICATION
Kingdom: Plantae
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Phaseoleae
Genus: Vigna
Species: V. mungo
Binomial name : Vigna mungo |
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It is nutritious and is recommended for diabetics, as are other pulses. It is very popular in the Punjabi cuisine of India and Pakistan, where it is known as sabut maash, an ingredient of dal makhani. In Telugu, it is known as minumulu, in Kannada as uddina bele, in Tamil as ulunthu, and in Oriya as biri dali. |
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| Benefits of Urad Dal: |
| Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. It is native to India where its cultivation is highly valued due to is numerous benefits. The black lentil is boiled and consumed whole or ground into paste or flour. It is extensively utilized in various culinary preparations such as dosa, papad and vada. More benefits of urad dal are displayed below. |
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Provides Energy - Consuming urad dal regularly increases your energy significantly as it replenishes the body's iron stores. This is particularly essential for women undergoing menstruation who have a higher chance of iron deficiency. Different from red meat and other iron sources, urad dal does not contain high calories and fat content. Iron is a vital hemoglobin component that transports oxygen to various body cells for metabolism and energy production. |
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Protein Source - Urad dal is popular amongst vegetarians as it acts like a rich protein source. This makes these beans an inexpensive and tasty protein source, particularly for people who do not have sufficient money for regular meat consumption. Proteins are vital for muscle building and the overall development of the body. |
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Aids digestion - The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content. In fact, it boasts of the two kinds of diet ary fiber including insoluble and soluble fiber. The soluble fiber normally. |
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Boosts heart health - Aside from reducing cholesterol, black lentils also boost health. This advantage is linked to the rich magnesium and folate levels that prevent damage to the arterial walls. In addition, magnesium boosts cardiovascular health through increasing blood circulation. |
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| Even though it is very useful in small quantities, consuming excessive amounts of urad dal can cause flatulence. |
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