Udhaiyam Urid Whole Gota

Udhaiyam Urid Whole Gota – Premium Whole Black Gram for Authentic Indian Cooking

Udhaiyam Urid Whole Gota is the whole, unpolished black gram lentil — one of the most prized and nutritionally dense pulses in Indian cuisine. Known as Sabut Urad or Whole Urad Dal, this jet-black legume with its characteristic creamy-white interior is the essential ingredient behind iconic dishes like Dal Makhani, Idli, Dosa, and Medu Vada. Udhaiyam Urid Whole Gota is carefully selected for uniform size, clean skin, and consistent cooking quality, making it a reliable choice for both everyday cooking and special occasion dishes.

Available at DesiBasket in 500g, 2kg, and 5kg packs, Udhaiyam Urid Whole Gota gives you the flexibility to buy the right quantity for your household — whether you are cooking for one or feeding a large family. The 5kg bulk pack is especially popular with families who cook dal regularly and want to stock up without compromising on freshness.

Benefits

• Exceptionally High in Protein: Whole urad dal provides approximately 25g of protein per 100g (dry weight), making it one of the richest plant-based protein sources in the Indian pantry.
• Rich in Dietary Fibre: The intact black skin of whole urad is packed with soluble and insoluble fibre, supporting healthy digestion and gut health.
• Loaded with Essential Minerals: A natural source of iron, potassium, magnesium, and phosphorus — nutrients critical for energy production, bone strength, and heart health.
• High in B Vitamins: Particularly rich in folate and thiamine, supporting cell function, energy metabolism, and nervous system health.
• Naturally Gluten-Free & Vegan: Suitable for a wide range of dietary requirements with no additives or processing.
• Slow-Release Energy: The complex carbohydrates in whole urad dal provide sustained energy, helping to keep you fuller for longer.
• Versatile Across Cuisines: From slow-cooked North Indian dals to fermented South Indian batters — whole urad is indispensable across regional Indian cooking traditions.

Ingredients

Udhaiyam Urid Whole Gota contains a single, natural ingredient:

• Whole Black Gram (Vigna mungo) — 100% natural, unpolished, skin-on whole urad lentil

No additives, no preservatives, no artificial colouring or treatment. Just pure, naturally dried whole black gram as it comes from the field.

Allergen Information: Naturally gluten-free. Produced in a facility that may handle other pulses and grains. Please check packaging for the most current allergen information.

Country of Origin

Grown and processed in India, the world’s largest producer of urad dal. Indian black gram is cultivated primarily across Madhya Pradesh, Uttar Pradesh, Rajasthan, and Tamil Nadu, where the climate and soil conditions produce lentils of exceptional quality, flavour, and nutritional density.

How to Use Udhaiyam Urid Whole Gota

Whole urad dal requires soaking before cooking due to its dense, intact skin. Here are the best methods for cooking Udhaiyam Urid Whole Gota:

Step 1 – Soak

Rinse the whole urad thoroughly under cold water. Soak in plenty of cold water for a minimum of 8 hours or overnight. The lentils will swell and soften, significantly reducing cooking time. Drain and rinse again before cooking.

Pressure Cooker Method (Recommended)

1. Add soaked urad to a pressure cooker with fresh water (cover by at least 5cm).
2. Cook on high heat for 5–6 whistles, then reduce to low for a further 10–15 minutes.
3. Allow pressure to release naturally. The dal should be completely soft and tender.
4. Use as the base for Dal Makhani or any whole urad recipe.

Stovetop Method

1. Add soaked urad to a heavy-bottomed pot with fresh water.
2. Bring to a boil, skim any foam, then reduce to a low simmer.
3. Cook uncovered for 90–120 minutes, adding water as needed, until completely tender.
4. Season and temper with your chosen spices.

Instant Pot / Electric Pressure Cooker

1. Add soaked urad and water (1:3 ratio) to the Instant Pot.
2. Set to Manual / Pressure Cook on High for 25–30 minutes.
3. Allow natural pressure release for 15 minutes before opening.
4. The dal should be fully cooked and creamy — ready for tempering.

For Idli & Dosa Batter

1. Soak whole urad overnight alongside idli rice (ratio: 1 part urad to 3 parts rice).
2. Grind soaked urad separately to a smooth, airy batter using a wet grinder or blender.
3. Grind rice to a slightly coarser batter, then combine both.
4. Ferment the combined batter at room temperature for 8–12 hours until risen and bubbly.
5. Use immediately for idlis or dosas.

Serving Suggestions

• Dal Makhani — slow-cook with kidney beans, butter, cream, and spices for the ultimate North Indian comfort dish
• Idli & Dosa — ferment with rice for the classic South Indian breakfast staple
• Medu Vada — grind soaked urad to a thick batter and deep-fry into crispy, fluffy doughnuts
• Urad Dal Tadka — cook and temper with mustard seeds, curry leaves, and dried chilli for a simple, flavourful dal
• Papad / Papadum — urad flour is the traditional base for homemade papads

Storage Instructions

Store in a cool, dry place away from direct sunlight and moisture. Transfer to an airtight container once opened to maintain freshness and prevent pest contamination. Best used within 12 months of purchase. Cooked dal can be refrigerated for up to 3–4 days or frozen for up to 3 months — Dal Makhani actually improves in flavour after a day in the fridge.