White urad dal is a good source of proteins, carbohydrates, lipids, iron, and calcium.

The scientific name of black gram dal ( minapappu) is Vigna mungo (black gram), and people most commonly use this lentil in South Indian dishes. It is also called Urd bean, Urad bean, black lentil, black matpe bean, and mungo bean in English, and Urad dal in Hindi.

Urad dal benefits:

• A good supply of plant-based protein, which the body needs for tissue growth and repair.
• A good source of dietary fiber, which lowers the risk of constipation and aids with digestion and intestine regulation,
• Contains high amounts of soluble fiber, which helps reduce bad cholesterol levels in the blood and prevents the risk of cardiovascular diseases.
• A rich source of carbohydrates that provide energy to the body.
• The fiber content in urad dal helps regulate blood sugar levels, making it beneficial for people with diabetes.
• It has calcium, phosphorus, and magnesium, which are important minerals for bone health.
• A good source of iron, folate, and vitamin B, which are essential for a healthy immune system,
• It has a vitamin B complex, which promotes healthy skin and prevents skin-related disorders.

White whole urad dal,urad ki dal, in addition to being the main ingredient of crispy dosa and soft idlies, can be used to make a variety of nutritious foods.

Urad dal nutrition:

• Protein: 18 g, 36%
• Cholesterol 0mg.
• Sodium 10mg.
• Calcium: 22mg, 2%
• Iron, 3.6mg, 20%
• Potassium: 110mg, 2%
• Vitamin D

Watch

Recipe of urad dal

Urad Dal Whole White

urad dal flour Recipe: Ulunthu kali

To know more about dals, Read Kaadu Dals