Udhaiyam Urid Dal 500G

Udhaiyam Urid Dal 500G – Creamy Split Black Gram for Everyday Indian Cooking

Udhaiyam Urid Dal 500G is the split, skin-removed form of whole black gram — revealing the smooth, creamy-white interior that cooks quickly into a rich, velvety dal. Unlike whole urad (Gota), this split and dehusked variety requires no overnight soaking and cooks in a fraction of the time, making it the go-to choice for quick weeknight meals and everyday South and North Indian cooking. Udhaiyam Urid Dal is a staple in millions of Indian kitchens for its mild, earthy flavour, silky texture when cooked, and outstanding nutritional value.

At DesiBasket, we stock Udhaiyam Urid Dal 500G as part of our trusted range of authentic Indian pulses. Udhaiyam is a well-established brand from Tamil Nadu, known for consistent quality and clean processing standards — exactly what you want from a pantry staple you reach for week after week.

Benefits

• High in Plant-Based Protein: Urid dal provides approximately 24g of protein per 100g (dry weight), making it an excellent protein source for vegetarians and vegans.
• Quick to Cook: As a split and dehusked lentil, Udhaiyam Urid Dal cooks significantly faster than whole urad — no overnight soaking required.
• Naturally Creamy Texture: Cooks down to a smooth, thick consistency that forms the base of rich, satisfying dals without the need for cream or thickeners.
• Rich in Iron & Folate: Supports healthy red blood cell production, energy levels, and is particularly beneficial during pregnancy.
• Good Source of Dietary Fibre: Supports digestive health and helps maintain a feeling of fullness after meals.
• Naturally Gluten-Free & Vegan: Suitable for a wide range of dietary needs with no additives or artificial processing.
• Versatile in the Kitchen: Works beautifully in dals, idli and dosa batter, soups, and as a base for South Indian chutneys and papads.

Ingredients

Udhaiyam Urid Dal 500G contains a single, natural ingredient:

• Split Dehusked Black Gram (Vigna mungo) — 100% natural, skin-removed, split urad lentil

No additives, no preservatives, no artificial colouring or treatment. Pure, clean split black gram — nothing else.

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. Udhaiyam sources its black gram from established growing regions across South and Central India, where the warm climate and well-drained soils produce lentils of excellent quality and flavour.

How to Use Udhaiyam Urid Dal 500G

Split urad dal is one of the most convenient pulses to cook — no long soaking required. Here are the best methods for getting great results with Udhaiyam Urid Dal 500G:

Quick Soak (Optional but Recommended)

Rinse the dal thoroughly under cold water. For a slightly faster cook and improved digestibility, soak in cold water for 30 minutes to 1 hour. Drain and rinse before cooking. You can also cook directly from dry if time is short.

Stovetop Method

1. Add rinsed dal to a pot with water in a 1:3 ratio (1 cup dal to 3 cups water).
2. Bring to a boil, skim any foam, then reduce to a steady simmer.
3. Cook for 25–35 minutes until the dal is completely soft and beginning to break down.
4. Season with salt and prepare your tadka (tempering) separately.

Pressure Cooker Method

1. Add rinsed dal and water (1:2.5 ratio) to the pressure cooker.
2. Cook on medium heat for 3–4 whistles.
3. Allow pressure to release naturally. The dal should be soft and creamy.
4. Mash lightly with the back of a spoon for a smoother consistency if preferred.

Instant Pot / Electric Pressure Cooker

1. Add rinsed dal and water (1:2.5 ratio) to the Instant Pot.
2. Set to Manual / Pressure Cook on High for 8–10 minutes.
3. Allow natural pressure release for 10 minutes, then quick release.
4. Stir and season before serving.

Classic Tadka (Tempering)

Heat ghee or oil in a small pan. Add mustard seeds and allow to splutter, then add cumin seeds, dried red chilli, curry leaves, and a pinch of asafoetida (hing). Pour the sizzling tadka over the cooked dal and stir through. Finish with a squeeze of lemon juice and fresh coriander.

For Idli & Dosa Batter

1. Soak urid dal for 4–6 hours (longer than for cooking, to allow proper grinding).
2. Grind to a very smooth, airy, thick batter using a wet grinder or high-powered blender, adding minimal water.
3. Combine with ground idli rice batter (ratio: 1 part urid dal to 3–4 parts rice).
4. Ferment at room temperature for 8–12 hours until the batter has risen and is bubbly.
5. Use for soft idlis or crispy dosas.

Serving Suggestions

• Urid Dal Tadka — a simple, comforting everyday dal served with rice or roti
• Idli & Dosa — the essential South Indian breakfast batter ingredient
• Medu Vada — grind soaked urid dal to a thick batter and deep-fry into crispy, fluffy vadas
• Coconut Chutney Base — roasted urid dal adds body and nuttiness to South Indian chutneys
• Papad / Papadum — urid dal 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 moisture absorption or 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.