what is black gram dal?

Answer 1

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urad dal = black lentil = black gram = kali dal Notes: These lentil-like beans have black skins covering creamy white interiors. Whole urad dal derive their strong, earthy flavor from the black skins and are often used in curries. Split urad dal retain the skins and also have a strong flavor. Skinned and split urad dal are creamy white and somewhat bland. Substitutes: mung beans OR azuki beans OR pigeon peas

Answer 2

Black Gram or Black Channa was feed to Ghora (horses). Dal is slit Channa or slit Gram with outer skin removed. It has more protein then normal Dal and are larger in size.

It may be available under the names:

Ghora Channa Dal.
Kala Channa Dal.
Black Gram Dal.

Out side India most Indian food stores will have it or will get it on special order.

Try: www.India.com

PS

It may not be available in India for they had some kind of failure in Gram crop this year.

Answer 3

Black Gram

Answer 4

Urad, also referred to as the urd bean, urd, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as mung bean.

Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.

It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. It is very nutritious and is recommended for diabetics, as are other pulses. It is boiled and eaten whole or after splitting into dal. It is extensively used in various culinary preparation like dosa, idli, curries and papad. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the cultinary preparations.

The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.

To get more information go to,

Answer 5

Black gram is a lentil that is covered by black skin. When the skin is removed the inner portion is white in colour. It is also called Urud Dal and is used for making dosas, idlis and vadas.

Answer 6

URAD DAL

urad dal = black lentil = black gram = kali dal . These lentil-like beans have black skins covering creamy white interiors.

Answer 7

I suppose it depends on labels. black channa (which is gram) is not the same as urad. Urad dal looks a little bit like split moong (mung beans). It is small and white and leaves a sort of powdery residue and is sticky when cooked. I am sure you can get whole urad (not split) but it shouldn't look like channa! It's def not the same thing!!

Answer 8

black gram dal in hindi SABUT URAD in tamil KARUPPU ULUNDU I in telugu MINUMULU

Answer 9

This is a pulses, which is also called "Urad Dal". It is a black skin and inside white. This tastes when cooked dry with fried garlic/onion. People also prepare "Vadas" out of it by soaking it in water for 8 hours and then grinding it to a paste and then deep fry making the Vadas in circle/ round / or "D" shape and eat with Dahi or curd. Also the Vadas with a circle and a hole in between is prepared specially in south India and eaten with "Sambhar" i.e. "Sambhar Vadas".

Answer 10

Black gram or urad dal as it is commonly called,is available in two forms :- whole or halved ( katti hui ). It is used in north as well as south Indian cuisine.In the south it is used in certain varities of dosas.You can also make your regular dahi vada using halved black urad dal instead of dhuli urad.Only rub vigourously after soaking so most of the peels are removed.Fry vadas as usual.

Whole black urad is mostly prepared as a dal.It is the same as served in langars in Gurudwaras. Though you have not asked I am sharing with you one of my favourite recipie of this maan ki dal as known in Punjab.


RECIPIE

Mix together one katori of sabut urad and half katori of rajma.Soak overnight and boil in the morning adding salt to it.When boiled add butter and a little chopped ginger to it and let it boil in an open vessel while you prepare the masala for it. To do so, in a karahi,heat some butter & add one spoon of oil in it so the butter does not burn.Now add hing,jeera to it.Fry two medium sized chopped onions till pink. Now add chopped ginger,garlic and green chillies to it.Fry for a couple of minutes & then add one big chopped tomato to it .Dry masalas will only be red chilli powder & garam masala powder.Do not add haldi or dhaniya powder.Fry well till oil seperates.Now in a seperate bowl, mix together 2 tblsp.of fresh curd & 2tblsp. of fresh malai & add it to the onion- tomato mix in the karahi.Fry well ,adjust salt , and mix the boiling dal to it .Simmer for 5-10 min.Serve hot garnished with fresh cream.

This tastes very good with nan ,parantha,roomali, tandoori roti's & even rice. It comes out as good as served in restaurants.