Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, split skinless urad dal is highly nutritious, providing 24g of protein and significant dietary fiber per 100g. It is rich in iron for blood health and folate for cell growth, making it a staple for balanced plant-based diets.
Split skinless urad dal is an excellent protein source, containing approximately 24g of protein per 100g of dry lentils. This high protein content makes it ideal for muscle repair and growth, especially in vegetarian and vegan diets.
Yes, its high fiber and protein content promote satiety, helping you feel full for longer and reducing overall calorie intake. However, it is calorie-dense at 347 calories per 100g, so portion control is important when incorporating it into a weight loss plan.
Yes, split skinless urad dal is naturally gluten-free. It is a safe and nutritious alternative for individuals with celiac disease or gluten sensitivities and is often ground into flour for gluten-free South Indian recipes.
No, it is not typically considered keto-friendly as it contains about 60g of carbohydrates per 100g. While it is a healthy complex carbohydrate, it may exceed the daily carb limits required to maintain ketosis.
It can be boiled until soft for dals, or ground into a paste for dishes like idli and dosa. To cook as a side, use a 1:2 ratio of dal to water and simmer for 20-30 minutes, or pressure cook for 2-3 whistles until tender.
It has a mild, earthy, and slightly nutty flavor with a distinctively creamy and mucilaginous texture when cooked. Because its flavor is subtle, it absorbs spices and seasonings very well, making it versatile for both savory and fermented dishes.
Split Skinless Urad Dal is a versatile ingredient found in cuisines around the world. With 347 calories per 100g and 24 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 →While not strictly necessary for boiling, soaking for 30-60 minutes reduces cooking time and improves digestibility. If you are grinding it for fermented batters like dosa or vada, soaking for 4-6 hours is essential to achieve the correct consistency.
Store it in an airtight container in a cool, dry, and dark place to prevent moisture absorption and pest infestation. When stored properly, dry split urad dal can maintain its quality for up to 12 months.
Yes, it is generally beneficial for diabetics due to its high fiber content, which helps manage blood sugar levels by slowing down glucose absorption. It has a low to medium glycemic index, making it a better carbohydrate choice than refined grains.