Urad Dal Dealers in Mumbai

We offer UradDaal (With Skin) that is known for its black colored skin. This skin is the source of many nutrients and fiber essential in the daily diet of humans. Furthermore, the dal is appreciated for its great taste and can be used in diverse cuisines of the world. The dal that we supply is known for its purity and adulterant-free nature.

Buy Black Urad dal, black gram online. Black urad is used in yagna and pujas as an offering, for protection from enemies, bad luck and negativity. It is also used as a remedy against Saturn and Rahu.

Our optimum quality Skinned and Split White Lentils (Urad Dal) is extensively used as a substitute of meat in various mouthwatering recipes. These split white lentil is easily available in the market and that too at the most competitive prices. Also, we are regarded as one of the chief skinned white lentil suppliers of India.

We are a reliable Supplier and Exporter of Urad Dal in India. Our Urad Dal is widely known for its nutritional properties, freshness and purity. We offer the Urad Dal to the customers in different food packaging options as per their requirements. Further, the consignments of Urad Dal are delivered within the stipulated time frame and at market leading prices.

With us, payment transactions will always remain secured as we follow reliable online payment gateway that is handled by a trusted e-commerce application service provider. We are a quality-driven firm and actively engaged in making available high quality range of products that is designed and developed using the premium raw material. Our urad dal is reputed for its amazing taste and innumerable health benefits. 

Since, we have collaborated with numerous distributors; we can cater to buyers all over Mumbai(India) and other markets. We package the entire range of products with industrial-grade wrapping supplies that are environment friendly and safe. Furthermore, the packaging is sturdy to protect against damage and to make sure the product is kept quality assured. Our Whole Urad Dal is extensively used for making different varieties of cuisines.    

Being one of the leading names in the industry, we are engaged in offering Black Gram to the clients. We are based in Maharashtra, India. Our professionals thoroughly examine them on the basis of various quality parameters before making the final dispatch. It is absolutely free from impurities and foreign particles. We offer it to the leading hotels, restaurants, and canteens, all over the globe. Our clients can avail it at a highly affordable rate.

Urad also know commonly as Black Gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. As the name suggests whole black gram is black in colour and split dehulled are white in colour. These tiny split white grains are also known as urad dal in India. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparation like dosa (savory thin and crispy pancake), idli (soft rice and urad dal cakes), vada (fried urad dal balls) and papdum. When used this way, the white lentils are usually used. Black gram is known to have soothing and cooling properties. It is an aphrodisiac and nervine tonic. However, excessive use of black gram causes flatulence which can, however, be prevented by adding little asafetida, pepper and ginger in the culinary preparations. It should not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentration. Consumption of urad dal is good for diabetic patients. Germinated black gram, taken with half a cupful of fresh bitter gourd juice and a teaspoonful of honey is highly beneficial in the treatment of milder type of diabetes. It should be used once daily for three to four months with restriction of carbohydrates. Urad dal aids sexual dysfunctions; it must be soaked in water for about six hours and then fried in pure cow's ghee after draining the water is an excellent sex tonic. It can be used with wheat bread and honey with highly beneficial results in functional impotency, premature ejaculation and thinness of the semen. This preparation eaten with half boiled egg is excellent for nervous disorders such as nervous weakness, weakness of memory, schizophrenia and hysteria. Washing the hair with a paste of urad dal and fenugreek lengthens the hair, keeps them black and cures dandruff. People suffering from severe digestive disorders must consume black gram whole or split as it is valuable in easing digestive disorders. In the form of decoction, it is useful in dyspepsia, gastric catarrh, dysentery and diarrhea. An ointment made from black gram is useful as an external application in rheumatism, contracted knee and stiff shoulder. It is prepared by boiling about 4 Kgs of urad dal in 38.4 litres of water. It should be boiled down to about 9.6 liters and strained. The strained decoction should be boiled with about 2.5 liters of sesame oil and 1/2 kg of rock salt till the water has been evaporated. Paste of the fresh root is also useful in rheumatic pains.

Urad (Vigna mungo), also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil (not to be confused with the much smaller true black lentil (Lens culinaris)), maas (in Nepali), đậu đen (Vietnamese, literally: black bean) or white lentil (Vigna mungo), is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as the mung bean.  Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.  It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparation like dosa, idli, vada, and papadum. When used this way, the white lentils are usually used.  It is very nutritious and is recommended for diabetics, as are other pulses. It is very popular in the Punjabi cuisine of India and Pakistan where it is known as “sabit maash” an ingredient of dal makhani. In Tamil it is known as “ulunthu”(உளுந்து), in Telugu as “minumulu” (మినుములు), in Kannada as “Uddina Bele” (ಉದ್ದಿನ ಬೇಳೆ), and in Oriya as “Biri Dali”.  The product sold as “black lentil” is usually the whole urad bean or urad dal. The product sold as “white lentil” is the same lentil with the black skin removed.