Black Dal

Black dal is also known as black gram or black lentils, it is a specific Black colored dal known as ‘Kaali dal’. This dal is largely used to make dal from the whole or split, dehusked seeds. Generally “black lentil” is considered as the whole urad bean or urad dal. White lentil is the same lentil with the black skin removed.

Black gram was originally introduced in India and it has been cultivated since ancient times. This dal is one of the most highly prized pulses of India. The coastal Andhra region of Andhra Pradesh is very famous for black gram after paddy. The Guntur District of Andhra Pradesh ranks first for the production of black gram.

In Bengal it is most often made with a preparation called as ‘Biulir Dal’. Black gram has been introduced to other tropical areas of India as well. It is an erect, sub erect or trailing, densely hairy kind of annual herb. The tap of the plant is a root production of a branched root system with smooth, rounded nodules.

The pods are very narrow, cylindrical and up to 5-6 cm long. Split black lentils is thicker and heavier than other dals. It can be soaked into water before cooking. While cooking, this dal makes a creamy foam on the surface, which makes it ultimately thick and nice textured dal recipe.

Black dal is easily available in the market. Generally you can get it in various branded packets. Always check the dates of ‘use by’ before purchasing, also carefully check out the stones or any dirt particles in dal. Simply avoid buying the packet, which is dipped in the moisture and does not kept well in the store.

USES:

1. Black dal is a very popular type of dal in making Punjabi cuisine of India and Pakistan.
2. It really tastes delicious when cooked dry with fried garlic and onion.
3. It is  extremely nutritious and very easy in preparation, you just need to add chopped onions, tomatoes, spices and fresh veggies.
4. 3/4 portion of Black dal and 1/4 portion of rajma is an extremely wonderful combination for making dal recipe. Add curd, cream and milk to get the restaurant style creamy black dal recipe.

STORAGE:

1. This dal can be stored indefinitely in an airtight container at a cool, dark and dry location.
2. You can store cooked black dal in the refrigerator and can use for up to 3 or 4 days.

BENEFITS:

1. This dal is highly nutritious and is recommended for diabetics.
2. It is treated as a traditional Indian(Ayurveda) medicine.
3. This dal provides many of the nutrients to our body, such as proteins, fat, and carbohydrates. These foods serve as the best plant source of protein.
4. This particular legume is containing building blocks of protein, which are very necessary for good health.
5. Black dal is full with iron, folic acid, calcium, magnesium, potassium and B vitamins, that simply helps to meet the requirements of vitamins and minerals.