Jiva Organics Urad Whole 4 lb is certified organic whole black gram with skin — the signature ingredient for dal makhani and the essential fermenting agent in idli-dosa batter. A nutritious, deeply flavorful legume treasured across South Asian cuisines. Available at Anora's Cash N Carry in Los Angeles.

Why Choose Jiva Organics Urad Whole 4 lb

• USDA Certified Organic whole black urad — skin-on for maximum nutrition and flavor
• 4 lb bulk value pack for families that cook dal makhani or bake idli-dosa regularly
• Deeply rich, earthy flavor — the foundation of India's most beloved restaurant dal
• High in protein, calcium and iron

How to Use

Soak whole urad overnight. Pressure cook for 6–7 whistles until very soft. Slow-cook with red kidney beans, tomato puree, butter and cream for authentic dal makhani. For idli batter, soak whole urad with rice, blend into a smooth batter and ferment overnight. The whole grain retains more of the natural fermenting enzymes needed for good fermentation.

Frequently Asked Questions

Is whole urad better than split for dal makhani? Whole urad (sabut) is the traditional and preferred choice for dal makhani, giving a richer, creamier result. Split varieties cook faster but lack the same depth.

How does whole black urad differ from white urad? The black skin on whole urad dal provides additional fiber, earthy flavor and natural fermenting properties not present in the hulled white variety.

Can I use whole urad for south Indian tempering? Whole urad is too large for tempering. Broken urad or split urad is used in tadkas for a fried, nutty crunch in South Indian dishes.

Allergen note: Contains lentils/legumes. May be processed in a facility handling other legumes. Check the label for allergen information.