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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, split black gram is highly nutritious, offering 25.2g of protein and significant dietary fiber per 100g. It is rich in iron, magnesium, and potassium, which support heart health, nerve function, and energy levels.
Split black gram is an excellent plant-based protein source, containing approximately 25.2g of protein per 100g. This makes it a staple for vegetarians and vegans looking to meet their daily protein requirements for muscle repair and growth.
Yes, its high fiber and protein content promote satiety, helping you feel full for longer and reducing overall calorie intake. Additionally, it is very low in fat (1.6g per 100g), making it a calorie-efficient addition to a weight management diet.
Yes, split black gram is naturally gluten-free. It is a safe and nutritious legume option for individuals with celiac disease or non-celiac gluten sensitivities.
Yes, it has a low glycemic index, which helps in regulating blood sugar levels by preventing rapid spikes after meals. The high fiber content also slows down the absorption of sugar in the bloodstream, making it beneficial for diabetic management.
It is typically boiled until soft and used in dals, stews, or ground into a paste for fermented batters like idli and dosa. For the best texture, simmer it with water and spices for about 20-30 minutes until it reaches a creamy consistency.
It has a mild, earthy, and slightly nutty flavor with a distinctively creamy and mucilaginous texture when cooked. Because of its neutral profile, it absorbs the flavors of spices, ginger, and garlic very effectively.
split black gram lentils is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 25.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While not strictly necessary for split varieties, soaking for 30-60 minutes reduces cooking time and improves digestibility. Soaking also helps neutralize anti-nutrients like phytic acid, making the iron and magnesium more bioavailable.
Store the dried lentils in an airtight container in a cool, dry, and dark place to prevent moisture absorption and pest infestation. When stored properly, they can maintain their quality for up to 12 months.
Whole black gram has its black skin intact and takes longer to cook, whereas split black gram is halved and often has the skin removed. The split version (Urad Dal) cooks much faster and results in a smoother, creamier texture suitable for soups and batters.