{"product_id":"udhaiyam-urid-dal-500g","title":"Udhaiyam Urid Dal 500G","description":"\u003ch2\u003eUdhaiyam Urid Dal 500G – Creamy Split Black Gram for Everyday Indian Cooking\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eUdhaiyam Urid Dal 500G\u003c\/strong\u003e 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. \u003cstrong\u003eUdhaiyam Urid Dal\u003c\/strong\u003e is a staple in millions of Indian kitchens for its mild, earthy flavour, silky texture when cooked, and outstanding nutritional value.\u003c\/p\u003e\u003cp\u003eAt DesiBasket, we stock \u003cstrong\u003eUdhaiyam Urid Dal 500G\u003c\/strong\u003e 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.\u003c\/p\u003e\u003ch2\u003eBenefits\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh in Plant-Based Protein:\u003c\/strong\u003e Urid dal provides approximately 24g of protein per 100g (dry weight), making it an excellent protein source for vegetarians and vegans.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick to Cook:\u003c\/strong\u003e As a split and dehusked lentil, Udhaiyam Urid Dal cooks significantly faster than whole urad — no overnight soaking required.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally Creamy Texture:\u003c\/strong\u003e Cooks down to a smooth, thick consistency that forms the base of rich, satisfying dals without the need for cream or thickeners.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich in Iron \u0026amp; Folate:\u003c\/strong\u003e Supports healthy red blood cell production, energy levels, and is particularly beneficial during pregnancy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGood Source of Dietary Fibre:\u003c\/strong\u003e Supports digestive health and helps maintain a feeling of fullness after meals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally Gluten-Free \u0026amp; Vegan:\u003c\/strong\u003e Suitable for a wide range of dietary needs with no additives or artificial processing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Works beautifully in dals, idli and dosa batter, soups, and as a base for South Indian chutneys and papads.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eUdhaiyam Urid Dal 500G\u003c\/strong\u003e contains a single, natural ingredient:\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\n\u003cstrong\u003eSplit Dehusked Black Gram\u003c\/strong\u003e (Vigna mungo) — 100% natural, skin-removed, split urad lentil\u003c\/li\u003e\u003c\/ul\u003e\u003cp\u003eNo additives, no preservatives, no artificial colouring or treatment. Pure, clean split black gram — nothing else.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eAllergen Information: Naturally gluten-free. Produced in a facility that may handle other pulses and grains. Please check packaging for the most current allergen information.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eCountry of Origin\u003c\/h3\u003e\u003cp\u003eGrown and processed in \u003cstrong\u003eIndia\u003c\/strong\u003e, 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.\u003c\/p\u003e\u003ch2\u003eHow to Use Udhaiyam Urid Dal 500G\u003c\/h2\u003e\u003cp\u003eSplit 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 \u003cstrong\u003eUdhaiyam Urid Dal 500G\u003c\/strong\u003e:\u003c\/p\u003e\u003ch3\u003eQuick Soak (Optional but Recommended)\u003c\/h3\u003e\u003cp\u003eRinse the dal thoroughly under cold water. For a slightly faster cook and improved digestibility, soak in cold water for \u003cstrong\u003e30 minutes to 1 hour\u003c\/strong\u003e. Drain and rinse before cooking. You can also cook directly from dry if time is short.\u003c\/p\u003e\u003ch3\u003eStovetop Method\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eAdd rinsed dal to a pot with water in a \u003cstrong\u003e1:3 ratio\u003c\/strong\u003e (1 cup dal to 3 cups water).\u003c\/li\u003e\n\u003cli\u003eBring to a boil, skim any foam, then reduce to a steady simmer.\u003c\/li\u003e\n\u003cli\u003eCook for \u003cstrong\u003e25–35 minutes\u003c\/strong\u003e until the dal is completely soft and beginning to break down.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and prepare your tadka (tempering) separately.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003ePressure Cooker Method\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eAdd rinsed dal and water (1:2.5 ratio) to the pressure cooker.\u003c\/li\u003e\n\u003cli\u003eCook on medium heat for \u003cstrong\u003e3–4 whistles\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAllow pressure to release naturally. The dal should be soft and creamy.\u003c\/li\u003e\n\u003cli\u003eMash lightly with the back of a spoon for a smoother consistency if preferred.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eInstant Pot \/ Electric Pressure Cooker\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eAdd rinsed dal and water (1:2.5 ratio) to the Instant Pot.\u003c\/li\u003e\n\u003cli\u003eSet to \u003cstrong\u003eManual \/ Pressure Cook on High for 8–10 minutes\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAllow natural pressure release for 10 minutes, then quick release.\u003c\/li\u003e\n\u003cli\u003eStir and season before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eClassic Tadka (Tempering)\u003c\/h3\u003e\u003cp\u003eHeat 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.\u003c\/p\u003e\u003ch3\u003eFor Idli \u0026amp; Dosa Batter\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eSoak urid dal for \u003cstrong\u003e4–6 hours\u003c\/strong\u003e (longer than for cooking, to allow proper grinding).\u003c\/li\u003e\n\u003cli\u003eGrind to a very smooth, airy, thick batter using a wet grinder or high-powered blender, adding minimal water.\u003c\/li\u003e\n\u003cli\u003eCombine with ground idli rice batter (ratio: 1 part urid dal to 3–4 parts rice).\u003c\/li\u003e\n\u003cli\u003eFerment at room temperature for \u003cstrong\u003e8–12 hours\u003c\/strong\u003e until the batter has risen and is bubbly.\u003c\/li\u003e\n\u003cli\u003eUse for soft idlis or crispy dosas.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUrid Dal Tadka\u003c\/strong\u003e — a simple, comforting everyday dal served with rice or roti\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdli \u0026amp; Dosa\u003c\/strong\u003e — the essential South Indian breakfast batter ingredient\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMedu Vada\u003c\/strong\u003e — grind soaked urid dal to a thick batter and deep-fry into crispy, fluffy vadas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoconut Chutney Base\u003c\/strong\u003e — roasted urid dal adds body and nuttiness to South Indian chutneys\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePapad \/ Papadum\u003c\/strong\u003e — urid dal flour is the traditional base for homemade papads\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eStorage Instructions\u003c\/h2\u003e\u003cp\u003eStore 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.\u003c\/p\u003e","brand":"Udhaiyam","offers":[{"title":"500g","offer_id":65401295176029,"sku":"UD-033","price":2.25,"currency_code":"EUR","in_stock":true}],"url":"https:\/\/desibasket.de\/products\/udhaiyam-urid-dal-500g","provider":"DesiBasket","version":"1.0","type":"link"}