Neal 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. Neal Urid Dal is carefully sourced and processed to ensure consistent quality, making it a staple ingredient for home cooks and professional chefs alike.
Known for its rich, earthy flavor and creamy texture when cooked, Neal Urid Dal 1kg is packed with plant-based protein, dietary fiber, and essential minerals. Whether you're making comforting dal tadka or fermenting batter for South Indian breakfast favorites, this Neal Urid Dal delivers exceptional results every time.
Benefits of Neal Urid Dal
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High in Protein: Excellent source of plant-based protein, ideal for vegetarian and vegan diets
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Rich in Dietary Fiber: Supports healthy digestion and promotes gut health
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Essential Minerals: Contains iron, magnesium, potassium, and calcium for overall wellness
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Energy Boosting: Complex carbohydrates provide sustained energy throughout the day
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Heart Healthy: Low in fat and cholesterol-free, supporting cardiovascular health
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Versatile Cooking: Perfect for dal preparations, dosa batter, vada, papad, and more
Ingredients
100% Split Black Gram (Urad Dal) - No additives, preservatives, or artificial ingredients. Pure, natural, and authentic.
Country of Origin
India - Sourced from premium growing regions known for high-quality pulses.
How to Use Neal Urid Dal
For Dal (Lentil Curry)
- Rinse 1 cup of Neal Urid Dal thoroughly under running water
- Soak in water for 30 minutes to 1 hour (optional, but reduces cooking time)
- Pressure cook with 2.5 cups water for 3-4 whistles or simmer in a pot for 25-30 minutes until soft
- Temper with ghee, cumin seeds, garlic, and spices for authentic dal tadka
For Dosa & Idli Batter
- Soak 1 cup urad dal with 3 cups rice for 4-6 hours
- Grind separately to a smooth, fluffy batter
- Mix together and ferment for 8-12 hours in a warm place
- Use for crispy dosas or steamed idlis
For Vada (Fritters)
- Soak urad dal for 3-4 hours, drain completely
- Grind to a coarse, fluffy paste without adding water
- Add chopped onions, curry leaves, and spices
- Deep fry spoonfuls in hot oil until golden brown
Storage Tips
Store in an airtight container in a cool, dry place away from direct sunlight. Properly stored, Neal Urid Dal stays fresh for up to 12 months.
