matir dail
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Yes, matir dail (also known as Urad Dal or Black Gram) is very healthy. It's an excellent source of plant-based protein and dietary fiber, which supports digestive health and helps regulate blood sugar. It's also rich in essential minerals like folate, manganese, and molybdenum, contributing to overall well-being.
Per 100g, matir dail provides approximately 341 calories, 24.6g of protein, 60.4g of carbohydrates, and only 1.2g of fat. It's particularly high in protein and fiber, making it a nutritious choice for muscle building, satiety, and digestive health.
Yes, matir dail can be beneficial for weight loss. Its high protein and fiber content promote satiety, helping you feel full longer and potentially reducing overall calorie intake. The fiber also aids in healthy digestion and can help manage blood sugar levels, which are important factors in weight management.
Yes, matir dail is both vegan and vegetarian. As a legume, it is a plant-based food and contains no animal products, making it an excellent protein source for those following plant-based diets.
Yes, matir dail is naturally gluten-free. It is a pulse, not a grain, and does not contain gluten. However, always check product labels for potential cross-contamination if you have severe gluten sensitivity or celiac disease.
Yes, matir dail can be a good option for diabetics. Its high fiber content helps slow down glucose absorption, preventing rapid spikes in blood sugar levels. It also has a relatively low glycemic index, making it a suitable choice when consumed in appropriate portions as part of a balanced diet.
matir dail is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 24.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Matir dail typically requires soaking for at least 4-6 hours, or overnight, to reduce cooking time and improve digestibility. After soaking, rinse thoroughly and boil with fresh water until tender, usually 20-30 minutes. It can then be seasoned and used in various dishes like dal or stews.
Matir dail has a mild, earthy flavor with a slightly creamy texture when cooked, especially when split and skinned. It's a staple in South Asian cuisine, commonly used to make dal (lentil soup), idli, dosa, vada, and papad. It also serves as a thickening agent and a source of protein in many dishes.
Store uncooked matir dail in an airtight container in a cool, dry, and dark place, away from direct sunlight and moisture. When stored properly, it can last for up to 1-2 years. Cooked matir dail should be refrigerated in an airtight container and consumed within 3-4 days.
While not strictly mandatory for all preparations, soaking matir dail is highly recommended. Soaking significantly reduces cooking time, improves its texture, and can also help in breaking down phytic acid, which enhances nutrient absorption and digestibility.
