Urad dal, also known as split black gram, is a widely used pulse in Indian cuisine and is made by splitting and removing the black skin of whole black gram (Vigna mungo). It is highly nutritious, rich in protein, fiber, and essential minerals like iron and magnesium, making it an important part of vegetarian diets. Urad dal is known for its creamy texture and is used in various traditional dishes such as idli, dosa, vada, and dal makhani. It also plays a key role in South Indian cooking, often fermented to make batter for breakfast items. In agriculture, urad dal is valued for its ability to improve soil fertility through nitrogen fixation.
