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Urad Sabut Dal (Khuli) 1Kg
₹120.00
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Appearance: Small, round, and covered in a black skin, with a creamy white interior.
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Flavor & Texture: Has a rich, robust, and earthy flavor. It cooks down to a velvety, creamy, and thick consistency, due to its high density and skin.
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Key Uses: The star ingredient in the iconic North Indian dish Dal Makhani (often mixed with Rajma/Kidney Beans) and the comforting Punjabi Maa Ki Dal. It requires soaking (often overnight) and slow cooking to achieve its signature texture.
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Nutrition: Excellent source of protein and very high in dietary fiber, iron, and calcium
Urad Sabut Dal (Whole Black Gram)
Urad Sabut Dal is the name for Whole Black Gram (Vigna mungo), often referred to as Kali Dal (Black Dal) or Maa Ki Dal in North India. The term sabut means “whole,” indicating the lentil is used with its natural black skin intact.
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Appearance: Small, round, black lentils that are greenish/creamy-white on the inside. They are one of the heaviest and most dense lentils.
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Flavor & Texture: They have a rich, earthy, and robust flavor profile. Due to the skin, they require longer cooking times (often overnight soaking is recommended) but break down into an incredibly creamy, velvety, and thick consistency.
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Culinary Uses: This lentil is famously the main ingredient in the restaurant-style staple, Dal Makhani (often combined with kidney beans, or Rajma). It is also the sole ingredient in the deeply comforting Punjabi dish, Maa Ki Dal.
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Nutrition: Being consumed whole, it is very high in dietary fiber (higher than the dhuli version), protein, iron, and calcium, making it extremely nutritious and hearty.
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