Uses and benefit of Urad Dal (Black Lentils)

Black Lentil (Urad)  is not normally  used as a whole but urad dal is in great demand specially in South India. 

Black Lentil  is very nutritious as it contains high levels of protein potassium, calcium,  iron niacin , Thiamine , and riboflavin 

Source: https://en.wikipedia.org/wiki/Vigna_mungo

What is worthy of note is that it contains natural niacin which is normally given in tablet form for those with high cholesterol levels. 

It is amazing how our forefathers used this dal as a staple diet and knew of its benefits. 

Urad Dal is used in making several dishes. 

Preparations made form Urad Dal are normally meant for breakfast as eating anything that is rich in proteins as a breakfast is good for health as it provides enough energy to get on with the day’s work 

For morning breakfast normally idlis, dosas, midu wadas, dahi wadas and wada sambhar are prepared. While for idlis and dosas urad dal is added to rice and ground to a paste the other items are from pure urad dal which is ground to a paste adding salt to taste. It is then made into balls and deep friend. Some add coconut, chopped coriander leaves, chopped green chilies and chopped onion to the paste and then deep fry the balls. This is called Bonda. This can be eaten plain. While dahi wada requires dahi that is spread on the wadas to which sugar, salt, and green chill is added and then sprinkled with chopped coriander, plain wadas are eaten with chutney.

Wada Sambhar is a dish where sambar is separately prepared. Sambhar powder is readily available to which some vegetables are added and once the vegetables are cooked it is seasoned with mustard and curry patta leaves 

Roasted uradh dal is used to make chaklis to which rice flour is added. This is an elaborate recipe. 

Urad dal is used in seasonings that give a flavour to the seasoning. 

This multifaceted lentil is found in most South Indian homes.