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Urad Dal Wash Whole 1kg

Urad Dal Wash Whole 1kg

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Urad wash gota is a skinned, off-white coloured lentil with a strong aroma and is native to India. It has high dietary value and is rich resource of vitamin B, iron, magnesium and potassium. It is generally used in preparation of different cuisines. Urad dal is generally soaked and ground to make batter for idlis, dosas, vadas, etc. It is used in curries, chutneys and sometimes too makes desserts as well.

Urad dal is an excellent source of protein and dietary fibre. It is one of the best plant sources of protein. Minerals such as iron, magnesium, folic acid and potassium, and vitamin B are also present. The protein present aids muscle development and bodily functions. The fibre present aids digestion and relieve constipation. It promotes a healthy "heart" and helps regulate "blood circulation"

Urad dal is popularly soaked and ground to make batter for dosas, idlis , vadas, etc. It is used in chutneys, curries and sometimes too make desserts as well.

White Urad Dal with Cashews and Cumin


  • 2 tablespoons ghee, divided
  • 1 small onion, finely chopped
  • 2 bay leaves
  • 1 cinnamon stick
  • Salt
  • 1 tablespoon whole cumin seeds
  • ¾ cup white urad dal
  • 1 ¼ cup whole raw cashews


  1. In a small, heavy saucepan with a lid, cook the onion, bay leaf and cinnamon stick in one tablespoon of the ghee, with a medium pinch of salt, over medium low heat, stirring occasionally.
  2. Meanwhile, toast the cumin seeds in a small skillet until just fragrant, then immediately remove them from the skillet to a small bowl. Crush half of them with a mortar and pestle.
  3. Rinse the dal in a bowl of water, four or five times, until the water runs clear. With about ½ cup of water remaining in the bowl, set it aside.
  4. When the onion is translucent and soft, push it aside to make a bald spot in the middle of the pot. Add the crushed cumin and cook it briefly, then stir it into the other ingredients.
  5. Add the dal, the water in the bowl and another 2 cups of water and turn the heat up to medium high.
  6. Allow the mixture to come to a boil, stirring frequently, then turn the heat down to low.
  7. Simmer the mixture with the lid on for about 30 minutes, checking and stirring every five minutes or so, to prevent the dal from sticking and scorching. Add more water if necessary to prevent them from drying out.
  8. Toast the cashews until they are a mottled light and dark brown in color. Remove from the pan, cool for a few minutes, and then chop them coarsely, using a chef’s knife. They will be soft and easy to cut.
  9. The dal will be done when they are tender, while retaining their shape.
  10. Remove the bay leaves and cinnamon stick. Using an immersion blender (or in a regular blender or food processor), puree about half of the dal mixture.
  11. Add half of the chopped cashews and stir well. Test for salt and correct, if necessary.
  12. Warm the remaining ghee and toss the remaining chopped cashews and the remaining toasted cumin seeds with a tiny pinch of salt.
  13. Put the dal into a serving bowl and top with the cashew and cumin seed mixture

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