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In North India, whole urad dal is mostly used to prepare a spicy, rich lentil puree, which is famously known as dal makhani.
Black urad dal (whole black gram) contains approximately 25 grams of protein per 100 grams in its raw, dry form. It is a rich source of plant-based protein, dietary fiber, and essential nutrients such as iron, calcium, magnesium, and potassium.
Whole beans of urad dal can be soaked until they sprout. These sprouts can then be used in salads or consumed as a snack.
