(Urad dal, Vigna mungo, Udad dal, Uzhunu, Minumulu, Uddina bele, Urid Dal, Uluttham Paruppu, Ulunthu, Biri dali)
Black gram, also known as urad dal or ulundhu is a native bean of India. It is extensively used in many South Indian preparations like idli, dosa, vada, kanji, ulundhan choru etc on a regular basis. It is also used by North Indians to make dal.
Black Gram is usually available in 4 forms:
- Whole black gram (urad)
- Whole black gram without skin
- Split urad dal with skin
- Split black gram without skin (white lentil, urad dal)
The black gram (both whole and split varieties) with skin is usually used to make curries, sundal and kanji. The whole black gram without skin is used for making idli batter. It can also be used to make sundal and curries but you will loose the benefits of whole grain. The split gram without skin is used in Tamilnadu and Andhra for seasoning along with mustard seeds. It adds a nice crunch to the dish.
Recipes with Black Gram