{"product_id":"organic-urd-dal-500g","title":"Organic Urd Dal 500g","description":"\u003ch2\u003eDhatu Organic Urd Dal 500g — Highest Protein of All Common Dals \u0026amp; the Foundation of South Indian Breakfast\u003c\/h2\u003e\n\n\u003cp\u003eUrd Dal — split and dehusked black gram (Vigna mungo) — is one of the most nutritionally impressive dals in the Indian pantry, yet consistently underestimated. With 26.1g of protein per 100g dry weight — the highest of all commonly consumed Indian dals — and 154mg calcium per 100g, it is an exceptionally rich plant-based source of both macronutrients and minerals. Known as Urad Dal in Hindi, Uddina Bele in Kannada, Ulundu Paruppu in Tamil and Minumulu Pappu in Telugu, it is the structural foundation of South Indian breakfast culture: without urd dal, there is no idli, no dosa, no medu vada.\u003c\/p\u003e\n\n\u003cp\u003eDhatu's Organic Urd Dal is NPOP certified, sourced from chemical-free farms and supplied unpolished. The split seeds are white to cream in colour, with a slightly matte surface — the natural appearance of an unprocessed dal.\u003c\/p\u003e\n\n\u003ch3\u003eNutritional Profile (per 100g, dry weight)\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSingle ingredient: \u003cstrong\u003eOrganic Urd Dal \/ Split Black Gram (Vigna mungo)\u003c\/strong\u003e\n\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e26.1g protein per 100g\u003c\/strong\u003e — the highest protein content of all five common Indian dals; an outstanding plant protein source\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e154mg calcium per 100g\u003c\/strong\u003e — the highest calcium of all five common dals; a useful contribution for those on plant-based diets\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e7.3mg iron per 100g\u003c\/strong\u003e — second only to moong dal among the five; pairs well with vitamin C-rich foods for improved absorption\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e18.3g dietary fibre per 100g\u003c\/strong\u003e — the highest fibre of all five common dals\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycaemic index ~43\u003c\/strong\u003e — low GI (below 55 threshold); moderate on the low GI scale\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e347 kcal per 100g\u003c\/strong\u003e (dry); approximately 105 kcal per 100g cooked\u003c\/li\u003e\n  \u003cli\u003eNaturally gluten-free, dairy-free, vegan\u003c\/li\u003e\n  \u003cli\u003eNPOP Certified Organic — no synthetic pesticides, no polishing agents, no additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUrd Dal: How It Compares to Other Dals\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse;font-size:14px;margin:12px 0 20px\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"background:#1C1812;color:#fff\"\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eDal\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eProtein\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eCalcium\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eFibre\u003c\/th\u003e\n      \u003cth style=\"padding:10px 12px;text-align:left\"\u003eIron\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;font-weight:700;background:#FAF7F2\"\u003eUrd Dal ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e26.1g ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e154mg ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e18.3g ✦\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e7.3mg\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003eMoong Dal\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e24.5g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e75mg\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e16.3g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e8.5mg ✦\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003eToor Dal\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e22.3g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e73mg\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e15.0g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE;background:#FAF7F2\"\u003e2.7mg\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003eChana Dal\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e20.4g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e56mg\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e11.8g\u003c\/td\u003e\n\u003ctd style=\"padding:9px 12px;border-bottom:1px solid #EDE8DE\"\u003e3.3mg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"font-size:11px;color:#8a7d6e;margin:0 0 20px\"\u003e✦ = Highest in category. Source: ICMR — Nutritive Value of Indian Foods (Gopalan et al., NIN Hyderabad).\u003c\/p\u003e\n\n\u003ch3\u003eUrd Dal in South Indian Cooking — The Idli \u0026amp; Dosa Foundation\u003c\/h3\u003e\n\u003cp\u003eThe fermented batter for idli and dosa is a two-ingredient preparation: rice and urd dal. The urd dal is soaked (4–6 hours), ground very finely with cold water to an airy, smooth batter, then combined with ground rice (or rice flour) and left to ferment overnight. Fermentation — driven by naturally occurring Lactobacillus bacteria — acidifies the batter, develops flavour, increases B-vitamin content and creates the characteristic lightness of a well-made idli. Dhatu's unpolished urd dal retains more of its natural bran surface, which actively supports fermentation.\u003c\/p\u003e\n\n\u003ch3\u003eOther Uses for Urd Dal\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDal Makhani:\u003c\/strong\u003e A North Indian restaurant classic — whole black urad cooked low and slow with kidney beans, cream, butter and spices. (Note: whole urad, not split, is used here — soak overnight.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMedu Vada:\u003c\/strong\u003e Ground urd dal batter, shaped into rings and deep-fried — the crispy, spongy savoury doughnut served with coconut chutney and sambar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePapad (Urad Papad):\u003c\/strong\u003e Thin, crispbread made from urd dal flour — sun-dried or roasted.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUrd Dal Tadka:\u003c\/strong\u003e Cooked urd dal tempered with ghee, cumin, garlic and dried red chilli — a protein-rich North Indian side preparation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to Cook Urd Dal (Split)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor dal tadka:\u003c\/strong\u003e Rinse well. Soak 30 minutes (optional but speeds cooking). Add 1 part dal to 3 parts water. Pressure cook 3–4 whistles or simmer covered 30–35 minutes. The cooked dal is naturally thick and slightly sticky — characteristic of urd dal. Temper with ghee, cumin, garlic and dried red chilli.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor idli\/dosa batter:\u003c\/strong\u003e Soak dal 4–6 hours separately from rice. Drain, rinse and grind with cold water in a high-power blender or wet grinder until the batter is completely smooth, white and voluminous (the batter should nearly double in volume when ground correctly — air incorporation is key). Combine with ground rice, add salt, ferment 8–12 hours at room temperature (24–26°C).\u003c\/p\u003e\n\n\u003ch3\u003eAbout Dhatu Organics\u003c\/h3\u003e\n\u003cp\u003eDhatu Organics sources certified organic dals from traditional farming communities across India. Every batch is cleaned, graded and packed without chemical treatment, polishing agents or additives. Single-ingredient, minimally processed, exactly as nature intended.\u003c\/p\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678290006174,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Organic-Urd-Dal-front.jpg?v=1775487246","url":"https:\/\/www.dhatuorganics.com\/products\/organic-urd-dal-500g","provider":"Dhatu Organics","version":"1.0","type":"link"}