Urad Dal, also known as black gram, is a popular pulse in Indian cuisine. The dal is made by splitting the black gram and removing the outer layer. Urad dal is a nutrient-dense pulse and is commonly used in various dishes in Indian households. In Indian cuisine, urad dal is used in a variety of dishes, such as dal makhani, idli, dosa, and vada. It is also used as a base for various curries and soups. Urad dal is also used to make papads and fritters. Urad dal is a rich source of protein, dietary fiber, and essential minerals such as iron, potassium, and magnesium. It is also low in fat and cholesterol, making it a healthy addition to the diet. The high fiber content of urad dal helps in maintaining digestive health, while the iron content helps in preventing anemia. The protein in urad dal helps in building and repairing tissues in the body, making it an important nutrient for growth and development
