Organic Urd whole 500g
₹ 155.00
Whole black gram — the unbroken, unhusked form of Urad — is the backbone of Dal Makhani and the source of the characteristic viscosity prized in slow-cooked North Indian dals. T... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Urd Whole / Sabut Urad / Whole Black Gram (Vigna mungo)
Nutrition FactsServing: 40 g (dry)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 136 kcal | 341 kcal | 6.8% |
| Protein | 9.6 g | 24.0 g | 19.2% |
| Carbohydrates | 23.8 g | 59.6 g | 7.9% |
| Total Fat | 0.6 g | 1.4 g | 0.8% |
| Dietary Fibre | 0.4 g | 0.9 g | 1.5% |
| Calcium | 62 mg | 154 mg | 6.2% |
| Iron | 3.6 mg | 9.1 mg | 21.3% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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- Free delivery on orders above ₹499.
- Orders dispatched within 1 business day of payment confirmation.
- Perishable goods cannot be returned once dispatched. Non-perishable items may be returned within 7 days in original, unopened condition.
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Choose Your Pack
Whole black gram — the unbroken, unhusked form of Urad — is the backbone of Dal Makhani and the source of the characteristic viscosity prized in slow-cooked North Indian dals. The intact husk retains more fibre and micronutrients than the split or hulled variants. Dhatu Organics delivers Sabut Urad unpolished, from NPOP-certified farms, in the same condition it leaves the farm.
Nutritional Profile (ICMR)
Per 100 g raw: 24.0 g protein · 59.6 g carbohydrates · 1.4 g fat · 341 kcal. Calcium 154 mg, Iron 9.1 mg — among the highest iron values in Indian pulses. Source: ICMR Nutritive Value of Indian Foods (Gopalan et al., 2002).
In the Kitchen
- Dal Makhani — slow-cooked overnight with rajma, finished with butter and cream; the hallmark of Punjabi cuisine
- Kali Dal — simpler, restaurant-style preparation without the rajma addition
- Whole Urad Soup — pressure-cooked, tempered with ghee, garlic, and ginger for a hearty daily dal
- Papad (Papadum base) — ground wet to make traditional Urad papad dough
Soak for 10–12 hours. Pressure-cook for 6–8 whistles, or slow-cook overnight in a pot — the slower the cook, the creamier the result. The husk will naturally release starch into the broth, creating the signature body of Dal Makhani.
Storage
Store in an airtight container in a cool, dry place. Best used within 12 months of purchase.
Weight: 500 g net | Certification: NPOP Organic | Additives: None