Whole urad dal has it’s skin intact, which brings up the portion of fibres in your diet and also makes your vada crispier from the outside, while keeping it soft on the inside.
It has a sturdy, earthy taste and creamy texture when cooked.
Great supply of plant-based protein and dietary fibre.
Rich in essential minerals such as Potassium, Calcium, Iron, Niancin and Riboflavin.
Packed with B Vitamins and amino acids.
Great aid in digestion, healthy skin and energy boost.
Vegetarian and Vegan.
It is used widely in South Indian cooking, eg. in making batters for vada, idlis and dosas.
A staple when making Dal Makhani.
Often used in Ayurvedic Medicines.
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