TRS Urid Dal 2kg

TRS Urid Dal 2kg – Traditional White Split Urad Dal for Authentic Indian Cooking

Bring the authentic taste of traditional South Asian cuisine to your kitchen with TRS Urid Dal 2kg, also known as Urad Dal Dhuli, White Urad Dal, Split Black Gram or Dhuli Urad. This versatile pulse is widely used in Indian, Pakistani and South Asian cooking to prepare creamy lentil curries, traditional breakfast dishes, savoury snacks and homemade batters.

TRS Urid Dal consists of split black gram with its dark outer skin removed, giving the pulses their characteristic creamy white appearance. Unlike whole urid beans or urid dal chilka, this variety has a smooth texture and becomes soft and creamy when cooked.

White urid dal is particularly popular in South Indian cuisine, where it is an essential ingredient in traditional dishes such as idli, dosa, medu vada and uttapam.

It is also used in North Indian and Pakistani cooking to prepare flavourful lentil curries, dal tadka and comforting homemade meals.

With its mild, slightly earthy flavour and versatile cooking properties, TRS Urid Dal is an excellent addition to any kitchen that enjoys authentic South Asian food.

The generous 2kg pack is ideal for regular cooking, family meals and preparing larger quantities of traditional recipes.

Mild, Earthy Flavour & Creamy Texture

TRS Urid Dal offers a delicate, mildly nutty and earthy flavour that complements a wide variety of traditional spices.

When cooked thoroughly, the split pulses become tender and develop a smooth, creamy consistency.

Their mild flavour allows them to absorb the aromas of cumin, coriander, turmeric, ginger, garlic and other seasonings.

White urid dal is especially valued for its ability to create smooth batters and creamy textures in traditional South Asian recipes.

When soaked and ground, it produces a thick batter that can be combined with rice or other ingredients for fermented dishes.

Its texture also makes it suitable for preparing soft lentil curries, savoury fritters and traditional snacks.

Essential Ingredient for South Indian Idli & Dosa

TRS Urid Dal is one of the most important ingredients in traditional South Indian breakfast preparations.

It is commonly used with rice to prepare fermented batter for idli and dosa.

Idli are soft, steamed cakes traditionally served with coconut chutney and sambar.

Dosa are thin or thick savoury pancakes cooked on a hot pan and enjoyed with chutneys, sambar and various fillings.

For homemade idli or dosa batter, urid dal is typically soaked separately from rice, then ground and combined to create a smooth mixture.

The batter is allowed to ferment under suitable conditions before cooking.

The urid dal contributes to the texture and structure of these traditional preparations.

It is also used in uttapam, a thicker South Indian pancake commonly topped with vegetables and herbs.

Perfect for Traditional Medu Vada

TRS Urid Dal is also ideal for preparing medu vada, a popular South Indian savoury snack.

Medu vada are traditionally made from soaked and ground urid dal seasoned with ingredients such as green chillies, ginger, curry leaves and black pepper.

The batter is shaped and fried until golden and crisp on the outside while remaining soft inside.

They are commonly served with coconut chutney and sambar.

White urid dal is particularly suitable for this recipe because its ground batter helps create the characteristic texture of traditional medu vada.

It can also be used in other regional savoury snacks and fritter preparations.

Ideal for Creamy Dal Curries & Everyday Meals

Beyond South Indian breakfast dishes, TRS Urid Dal is a versatile ingredient for preparing traditional lentil curries.

It can be cooked with turmeric, cumin, ginger, garlic and tomatoes to create a comforting homemade dal.

For a flavourful dal tadka, cook the urid dal until soft and finish it with an aromatic tempering of cumin seeds, garlic, onions and selected spices.

White urid dal can also be combined with other pulses to prepare mixed lentil curries.

Its creamy consistency makes it suitable for dishes served with steamed basmati rice, jeera rice, chapati, roti or naan.

For a richer preparation, some recipes incorporate ghee or butter before serving.

Versatile Ingredient for Traditional Sweets & Snacks

Urid dal is used in selected traditional Indian sweets and regional snack preparations.

In some recipes, ground urid dal is incorporated into festive sweets, savoury doughs and fried snacks.

It can also be combined with rice flour, spices and other ingredients to create traditional crispy snacks.

Its mild flavour makes it suitable for both savoury and selected sweet preparations.

Because urid dal is available in a split and skinned form, it is particularly convenient for recipes that require soaking and grinding.

Source of Plant-Based Protein & Dietary Fibre

TRS Urid Dal naturally contains plant-based protein, dietary fibre and complex carbohydrates.

It is a popular ingredient in vegetarian and vegan cooking because it provides substance and texture to a variety of meals.

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

Its nutritional composition makes it a useful component of a varied and balanced diet.

When combined with rice, vegetables and other ingredients, urid dal can form part of satisfying traditional meals.

Easy to Prepare & Convenient for Everyday Cooking

TRS Urid Dal can be prepared using a conventional saucepan, pressure cooker or traditional soaking and grinding methods.

Before cooking, sort through the dried pulses and rinse them thoroughly.

For lentil curries, cook the dal in fresh water until completely tender, then season with preferred spices.

For idli, dosa and vada preparations, soak the dal before grinding it into a batter.

The soaking and preparation time varies depending on the recipe.

For fermented batters, follow the appropriate recipe instructions for soaking, grinding, fermentation and cooking.

The generous 2kg pack is particularly convenient for households that regularly prepare South Indian breakfast dishes, traditional lentil curries and homemade snacks.

Discover TRS Urid Dal 2kg at Zaki Asian Foods and enjoy the authentic flavour and versatility of traditional white split black gram.

2. Product Information

3. Features & Benefits

• Traditional white urid dal: Split and skinned black gram widely used in Indian and South Asian cuisine.

• Mild, earthy flavour: Complements traditional spices and savoury ingredients.

• Creamy cooked texture: Ideal for soft lentil curries and traditional dal preparations.

• Essential for idli and dosa: Commonly used with rice to prepare traditional South Indian fermented batters.

• Perfect for medu vada: Suitable for preparing traditional savoury urid dal fritters.

• Versatile culinary ingredient: Can be used in uttapam, dal tadka, mixed lentil dishes and selected snacks.

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

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

• Suitable for soaking and grinding: Convenient for preparing homemade batters.

• Generous 2kg pack: Ideal for family cooking, frequent use and preparing larger quantities.

Nutritional Information

Urid dal naturally contains several nutrients commonly found in dried pulses.

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.

Urid dal 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: Split and skinned black gram (white urid dal).

Allergen Information: Urid dal belongs 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 pulses to an airtight container to maintain their quality.

Preparation Instructions: Sort and rinse thoroughly before use. For curries, cook in fresh water until completely tender. For idli, dosa and vada, soak and prepare according to the selected recipe. Do not consume uncooked dried pulses.