Laxmi Urad Dal is premium split and skinned black gram — creamy white, smooth and protein-rich. This is the lentil South Indian kitchens depend on for crisp dosas, fluffy idlis and melt-in-the-mouth dal, as well as the secret to silky North Indian dal preparations.

What You Will Love

• Split, hulled white urad that cooks down smooth and creamy
• Essential for idli, dosa, vada and papad batters
• A quiet workhorse for rich, buttery dals
• Good source of vegetarian protein and fiber

How to Use

For dal, rinse and pressure cook until soft, then temper with ghee, cumin and garlic. For batters, soak 4 to 6 hours, grind with rice or alone, and ferment until light and airy.

FAQs

Is this the same as black urad? It is the same bean with the black skin removed and split, leaving a creamy white lentil.

Can I make medu vada with it? Yes, soaked and ground white urad is the classic base for vada.

Does it need soaking for dal? A short soak helps, but a pressure cooker can cook it with little soaking.

Packaged in a facility that also processes tree nuts, peanuts, sesame, soy and wheat. Rinse before cooking.