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In South India, urad dal hulled and split is soaked in water along with rice to make a kind of crepe or dosa, urad vada (medu vada), and idli. These delicious preparations are served with coconut chutney, and a bowl of spicy, flavorful vegetable soup called sambar.
Hulled split urad dal is also used to create papadum.
It can be used to make dhal eaten with roti or rice.
Other preparations of urad dal include grounding the dal into flour to make confectionery, flatbreads, or bread.
In countries like Sri Lanka, a batter of urad dal is created to make Uttappam, which is accompanied by vegetable, fish, or chicken curry.
Benefits:
it is a rich source of protein, fat, carbohydrates, and Vitamin B.
Urad dal is a rich source of both insoluble and soluble fibre, which helps in improving digestion.
full of iron, calcium, folic acid, magnesium, and potassium.
