Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it can last for up to 1 year.
While not strictly mandatory for split dal, soaking for 30-60 minutes helps it cook faster and makes it easier to digest.
Yellow moong dal is the best substitute for texture, though the flavor is milder.
Yes, urad dal is naturally gluten-free and safe for those with celiac disease.
It acts as a natural leavening agent when fermented, providing the characteristic fluffy texture to idlis and crispness to dosas.
Yes, cooked urad dal can be frozen in airtight containers for up to 3 months.
Look for signs of mold, a musty odor, or the presence of small insects (weevils) in the container.
Yes, it is one of the richest plant-based protein sources, containing about 25g of protein per 100g of raw dal.
It is commonly used for Dal Tadka, Vada, Idli, Dosa, and various South Indian chutneys.
Split Skinless Urad Dal 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.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 1 recipes featuring split skinless urad dal with step-by-step instructions.
Browse recipes →