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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, split skinned urad dal is highly nutritious, providing 24.5g of protein and significant dietary fiber per 100g. It is rich in iron, magnesium, and potassium, which support heart health, bone strength, and sustained energy levels.
Split skinned urad dal is an excellent plant-based protein source, containing approximately 24.5g of protein per 100g of dry dal. This makes it a staple for vegetarians and vegans looking to meet their daily protein requirements.
Yes, split skinned urad dal is naturally gluten-free. It is a safe and nutritious legume option for individuals with celiac disease or those following a gluten-restricted diet.
No, it is not considered keto-friendly as it contains about 59.5g of carbohydrates per 100g. While it is high in fiber, the net carb count is too high for the strict requirements of a ketogenic diet.
While not strictly necessary, soaking split skinned urad dal for 30 to 60 minutes reduces cooking time and improves digestibility. Soaking is especially important when grinding it into a batter for dishes like idli or dosa to ensure a smooth texture.
Whole urad dal retains its black skin and takes longer to cook, whereas split skinned urad dal has the skin removed and is split. The skinned version is creamy white, cooks much faster, and is preferred for making light-colored dals and fermented batters.
Yes, its high fiber and protein content can aid weight loss by promoting a feeling of fullness and reducing overall calorie intake. However, it should be consumed in moderation as it contains 341 calories per 100g.
Split Skinned Urad Dal is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 24.5 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 skinned urad dal with step-by-step instructions.
Browse recipes →It is widely used to make creamy dals, crispy vadas, and is a primary ingredient in idli and dosa batters. It is also frequently used in 'tadka' (tempering) to add a nutty flavor and crunchy texture to chutneys and vegetable dishes.
While the fiber aids digestion, urad dal can sometimes cause gas or bloating. To improve digestibility, it is recommended to soak the dal before cooking and prepare it with digestive spices like ginger, cumin, or asafoetida (hing).
Store it in an airtight container in a cool, dry, and dark place to protect it from moisture and pests. When stored correctly, it can last for up to 12 months, though it is best used within 6 months for the best flavor and texture.