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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Urad Dal is highly nutritious, offering 24g of protein and 59g of carbs per 100g. It is rich in iron, magnesium, and potassium, which support heart health, prevent anemia, and provide sustained energy.
Whole Urad Dal contains approximately 24 grams of protein per 100 grams of dry weight. This makes it one of the richest plant-based protein sources, essential for muscle growth and tissue repair.
Yes, its high dietary fiber content promotes satiety, helping you feel full for longer and reducing the urge to snack. While it is calorie-dense at 341 calories per 100g, its low fat content and high fiber make it beneficial when eaten in moderation.
Yes, Urad Dal is naturally gluten-free as it is a legume. It is a safe and nutritious protein option for individuals with celiac disease or gluten sensitivities.
Yes, Urad Dal is a plant-based legume and is 100% vegan. It is a staple in vegan diets for its high protein, folate, and mineral content.
Whole Urad Dal has a tough skin and requires soaking for 6-8 hours before cooking. After soaking, it is typically pressure-cooked for 20-30 minutes with water and spices until it reaches a soft, creamy consistency.
Whole Urad Dal has a deep, earthy, and nutty flavor. When cooked, it develops a unique mucilaginous or 'sticky' texture that gives dishes like Dal Makhani their signature creamy mouthfeel.
Yes, soaking is essential for whole Urad Dal to reduce cooking time and ensure even softening. Soaking also helps break down anti-nutrients and complex sugars, making the lentils easier to digest.
Urad Dal (Whole) is a versatile ingredient found in cuisines around the world. With 341 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 urad dal (whole) with step-by-step instructions.
Browse recipes →Store dry Urad Dal in an airtight container in a cool, dry, and dark place to prevent moisture and pests. When stored correctly, it can remain fresh and flavorful for up to 12 months.
While rich in fiber, whole Urad Dal can be heavy for some to digest. To improve digestibility, it is recommended to soak it thoroughly and cook it with digestive spices like ginger, cumin, or asafoetida (hing).