TRS Urid Beans 2kg

TRS Urid Beans 2kg – Traditional Whole Black Gram for Authentic Indian & Pakistani Cooking

Discover the rich, earthy flavour and versatility of TRS Urid Beans 2kg, also known as Whole Urad Dal, Sabut Urad or Whole Black Gram. These traditional black legumes are widely used in Indian, Pakistani and South Asian cuisine to prepare creamy lentil curries, slow-cooked dals, hearty stews and flavourful vegetarian meals.

Urid beans are small, dark-skinned legumes with a pale interior. They are particularly appreciated for their distinctive earthy flavour and ability to develop a rich, creamy consistency when cooked slowly.

Unlike split urad dal, whole urid beans retain their outer skin and original shape, making them especially suitable for traditional dishes that require longer cooking and a fuller texture.

TRS Urid Beans are an excellent choice for households that enjoy preparing authentic South Asian recipes using traditional ingredients.

Whether you are preparing Punjabi-style dal makhani, whole urad dal curry or a comforting homemade lentil dish, these versatile beans provide flavour, texture and substance.

The generous 2kg pack is particularly practical for families, frequent cooking and preparing larger quantities of traditional meals.

Rich, Earthy Flavour & Creamy Texture

TRS Urid Beans offer a distinctive earthy, mildly nutty flavour that complements a wide variety of aromatic spices.

When cooked thoroughly, the beans develop a soft, creamy interior while their dark outer skin contributes texture and depth.

Whole urid beans are particularly suitable for slow-cooked recipes because they gradually release starch during cooking, helping create a rich and satisfying consistency.

Their flavour pairs beautifully with cumin, coriander, turmeric, ginger, garlic, chilli powder and garam masala.

They can be simmered with tomatoes, onions and spices to prepare traditional lentil curries.

For an especially creamy texture, some of the cooked beans can be gently mashed while the dish simmers.

Perfect for Traditional Dal Makhani

TRS Urid Beans are an essential ingredient in dal makhani, one of the most popular lentil dishes from North Indian cuisine.

Traditional dal makhani is prepared primarily with whole black gram, often combined with a smaller quantity of kidney beans.

The beans are soaked and slowly cooked until tender, then simmered in a rich tomato-based gravy with aromatic spices.

Butter and cream are commonly added in traditional preparations to create the dish’s characteristic smooth texture and rich flavour.

For homemade dal makhani, soak the urid beans overnight, rinse thoroughly and cook until completely tender.

Prepare a masala base using onions, tomatoes, ginger, garlic and selected spices.

Combine the cooked beans with the masala and simmer gently to allow the flavours to develop.

Serve with basmati rice, jeera rice, naan or roti for a delicious traditional meal.

Ideal for Punjabi-Style Whole Urad Dal

Beyond dal makhani, TRS Urid Beans are suitable for preparing traditional Punjabi-style whole urad dal.

This comforting dish is commonly made by cooking whole black gram until soft and seasoning it with a fragrant mixture of spices.

The beans can be combined with tomatoes, onions, ginger, garlic, cumin and garam masala to create a flavourful curry.

For a lighter preparation, cook the beans with turmeric and finish with a simple tempering of cumin, garlic and chilli.

For a richer version, allow the cooked beans to simmer longer until the sauce thickens naturally.

Whole urad dal is traditionally enjoyed with steamed rice, chapati, roti and other Indian breads.

Its satisfying texture makes it suitable for everyday family meals.

Versatile Ingredient for Curries, Stews & Traditional Recipes

TRS Urid Beans can be used in a variety of traditional and modern recipes.

They are suitable for slow-cooked lentil curries, hearty vegetable stews and mixed pulse dishes.

Their earthy flavour complements spinach, tomatoes, onions and other vegetables.

They can also be combined with kidney beans or other legumes to prepare mixed bean curries.

For additional flavour, cooked urid beans can be finished with a tempering of cumin seeds, garlic, ginger and aromatic spices.

The beans absorb seasonings particularly well during slow cooking, making them suitable for richly flavoured preparations.

Their versatility makes them a valuable pantry ingredient for South Asian cooking.

Plant-Based Protein & Dietary Fibre

Whole urid beans naturally contain plant-based protein, dietary fibre and complex carbohydrates.

They are commonly used in vegetarian and vegan cooking as a substantial ingredient for everyday meals.

Black gram also contains naturally occurring minerals such as iron, magnesium and potassium.

The combination of protein, fibre and carbohydrates makes urid beans a satisfying component of a varied diet.

They can be served with rice, vegetables and other ingredients to create balanced and flavourful meals.

Their nutritional composition makes them a popular choice for households that regularly prepare traditional pulse-based dishes.

Easy to Prepare for Traditional Home Cooking

TRS Urid Beans can be prepared using a conventional saucepan or pressure cooker.

Before cooking, sort through the dried beans to remove any foreign material and rinse them thoroughly.

Soak the beans in plenty of water, preferably overnight, to help them hydrate and cook more evenly.

Drain the soaking water, rinse again and cook the beans in fresh water until completely tender.

Whole urid beans generally require longer cooking than split urad dal because they retain their outer skin.

Cooking time depends on the age of the beans, soaking duration and cooking equipment.

Once cooked, the beans can be added to tomato-based curries, lentil gravies and other traditional recipes.

The generous 2kg packet is particularly suitable for larger households, frequent cooking and preparing meals in batches.

Discover TRS Urid Beans 2kg at Zaki Asian Foods and enjoy the authentic flavour of whole black gram in your favourite South Asian dishes.

2. Product Information

3. Features & Benefits

• Authentic whole black gram: Traditional dried legumes widely used in Indian and Pakistani cooking.

• Rich, earthy flavour: Adds depth and character to slow-cooked lentil curries.

• Creamy cooked texture: Ideal for preparing thick, comforting dal dishes.

• Essential for dal makhani: The principal pulse used in traditional North Indian dal makhani.

• Perfect for Punjabi-style cooking: Suitable for whole urad dal and aromatic lentil gravies.

• Versatile culinary ingredient: Can be used in curries, stews and mixed pulse preparations.

• Source of plant-based protein: A useful ingredient for vegetarian and vegan meals.

• Naturally contains dietary fibre: Contributes fibre to everyday recipes.

• Ideal for slow cooking: Develops a rich consistency when simmered until tender.

• Generous 2kg pack: Convenient for family cooking, batch preparation and regular use.

Nutritional Information

Whole urid beans naturally contain several nutrients commonly found in dried legumes.

Plant-Based Protein: Contributes to the maintenance and growth of muscle mass.

Dietary Fibre: An important component of a balanced and varied diet.

Complex Carbohydrates: Provide a source of dietary energy.

Iron: Contributes to normal oxygen transport in the body.

Magnesium: Contributes to normal muscle and nervous system function.

Potassium: Supports normal muscle function.

Whole black gram is naturally low in fat before additional cooking ingredients are introduced.

Exact nutritional values depend on the product and preparation method.

4. Ingredients & Allergen Information

Ingredients: Whole black gram (urid beans).

Allergen Information: Urid beans belong to the legume family and may cause allergic reactions in sensitive individuals. Refer to the product packaging for declared allergens and possible traces.

Storage Instructions: Store in a cool, dry place away from direct sunlight, heat and moisture. After opening, transfer the dried beans to an airtight container to maintain their quality.

Preparation Instructions: Sort and rinse the beans thoroughly before cooking. Soak overnight, drain and cook in fresh water until completely tender. Do not consume uncooked or undercooked dried beans.