Annam Urid Dal

Annam Urid Dal 1kg is a premium quality split black gram (urad dal) that brings authentic South Asian flavors to your kitchen. This versatile pulse is essential for preparing traditional dishes like creamy dal makhani, crispy dosas, and fluffy idlis. Annam Urid Dal is carefully sourced and processed to ensure consistent quality, making it a staple ingredient for families who value authentic Indian cooking.

Whether you're making a comforting bowl of dal or preparing fermented batters for breakfast, Annam Urid Dal 1kg delivers the rich, earthy flavor and creamy texture that defines traditional recipes. This split black gram cooks evenly and absorbs spices beautifully, creating dishes that are both nutritious and delicious. Annam Urid Dal is trusted by home cooks and professional chefs across Europe for its superior quality and authentic taste.

Benefits of Annam Urid Dal

• High in Protein: Excellent source of plant-based protein, supporting muscle health and overall nutrition
• Rich in Dietary Fiber: Promotes healthy digestion and helps maintain stable blood sugar levels
• Essential Minerals: Contains iron, calcium, magnesium, and potassium for bone and heart health
• Energy Boosting: Complex carbohydrates provide sustained energy throughout the day
• Versatile Cooking: Perfect for dal, dosas, idlis, vadas, papadums, and traditional sweets
• Premium Quality: Carefully cleaned and sorted for consistent cooking results

Ingredients

100% Split Black Gram (Urad Dal) - No additives, preservatives, or artificial ingredients. Pure, natural pulse.

Country of Origin

India - Sourced from premium growing regions known for high-quality pulses.

How to Use Annam Urid Dal

For Dal (Lentil Curry)

1. Rinse 1 cup of Annam Urid Dal thoroughly under cold water
2. Soak in water for 30 minutes to reduce cooking time (optional)
3. Pressure cook with 3 cups water for 3-4 whistles or simmer for 25-30 minutes until soft
4. Temper with ghee, cumin, garlic, and spices for authentic dal tadka or dal makhani

For Dosa & Idli Batter

1. Soak 1 cup Annam Urid Dal with 3 cups rice for 4-6 hours
2. Grind separately to a smooth, fluffy batter
3. Mix both batters and ferment overnight (8-12 hours) in a warm place
4. Use fermented batter to make crispy dosas or steamed idlis

For Vadas & Fritters

1. Soak Annam Urid Dal for 3-4 hours, drain completely
2. Grind to a coarse, fluffy paste without adding water
3. Add chopped onions, green chilies, curry leaves, and salt
4. Shape into rounds and deep fry until golden brown

Storage Tips

Store Annam Urid Dal in an airtight container in a cool, dry place. Keeps fresh for up to 12 months when stored properly.