Organic Black Urad (Whole) from Maharashtra is a nutrient-dense legume, widely used in Indian cuisine for its rich flavor, creamy texture, and numerous health benefits. This pulse, also known as Black Gram or Kali Dal, is grown using organic farming practices, ensuring it is free from synthetic chemicals, pesticides, and fertilizers. It is a staple ingredient in dishes like Dal Makhani, curries, soups, and dosa batters, offering a rich, earthy taste and a creamy consistency when cooked. Packed with protein, fiber, and essential minerals, it is an excellent plant-based protein source and beneficial for digestive health, heart health, and overall well-being.

Origin: Maharashtra, India

Product Information:

• Type: Black Urad (Whole) (Vigna mungo)
• Cultivation: 100% Organic, non-GMO, and chemical-free
• Appearance: Small, oval-shaped black lentils with a white interior
• Taste & Texture: Earthy, slightly nutty flavor with a creamy texture when cooked

Nutritional Benefits:

• High in Protein: Essential for muscle growth, repair, and overall body functions.
• Rich in Dietary Fiber: Aids digestion, promotes gut health, and prevents constipation.
• Boosts Energy Levels: Contains complex carbohydrates for sustained energy release.
• Good for Heart Health: Rich in potassium and magnesium, helping to regulate blood pressure and cholesterol.
• Strengthens Bones & Teeth: High calcium and phosphorus content support bone health.
• Aids Weight Management: Keeps you full for longer, reducing unnecessary snacking.
• Regulates Blood Sugar: Low glycemic index (GI) makes it suitable for diabetics.
• Improves Skin & Hair Health: Rich in iron, zinc, and antioxidants that promote healthy skin and hair.
• Gluten-Free & Easily Digestible: Ideal for those with gluten intolerance and sensitive digestion.

Storage:

• Store Black Urad (Whole) in an airtight container to prevent moisture absorption.
• Keep in a cool, dry place, away from direct sunlight and humidity.
• Cooked dal should be refrigerated and consumed within 2-3 days.
• For extended shelf life, store in vacuum-sealed or moisture-proof containers.

Shelf Life:

• Dry Black Urad (Whole) can last up to 1 year when stored properly.
• Cooked Urad Dal should be consumed within 2-3 days when refrigerated.
• Soaked Dal should be used within 24 hours or refrigerated for up to 48 hours.