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How to Use Whole Black Gram in the Kitchen
Whole black gram, also known as urad dal, is a nutrient-rich legume widely used in traditional Indian cooking. Known for its heavy and oily nature, it is particularly beneficial for improving digestion and relieving constipation by acting as a natural bulk-forming agent.
Black gram is an excellent source of plant-based protein and energy, making it ideal for individuals looking to enhance physical strength and stamina.
It also supports healthy growth and development due to its rich content of essential vitamins and minerals, including iron, calcium, magnesium, and B-complex vitamins.
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Recipes:
Spicy Whole Black Gram Stir Fry with Sesame Seeds:
| Ingredients: |
| Whole black gram (urad dal) |
½ cup |
| Green chillies |
2-3 chopped |
| Sesame seeds |
3-4 t.spoon |
| Salt |
as per taste |
| Curry leaves |
1 t.spoon |
| Mustard seeds |
1 t.spoon |
| Cumin seeds |
1 t.spoon |
| Oil |
2 t.spoon |
| Garlic paste |
2 t.spoon |
| Lemon juice or citron juice |
2 t.spoon |
| Coriander leaves |
2 t.spoon chopped |
| Asafoetida (hing) |
a pinch |
| Recipe: |
| Soak whole black gram overnight in water. |
| Pressure cook with 1½ cups of water and a pinch of salt for 4-5 whistles. Do not overcook - the grains should remain whole and firm. |
| In a separate pan, heat oil and add mustard seeds. Let them crackle. |
| Add asafoetida, cumin seeds, sesame seeds, curry leaves, and green chillies. Saute briefly. |
| Add garlic paste and roast for 1 minute until aromatic. |
| Add the boiled black gram and mix well. |
| Turn off the heat, and stir in lemon juice and chopped coriander leaves. |
| Serve hot as a one-pot meal, or enjoy as a side dish with rice or chapati. |
| You'll love this recipe for its rich protein content, digestive benefits, and delicious blend of spices that make it perfect for a healthy meal or side dish. |
Black Gram Chilla (Sour Pancake):
| Ingredients: |
| Whole black gram |
½ cup |
| Rice |
¾ cup |
| Chopped onion |
½ cup |
| Finely chopped tomato |
½ cup |
| Finely chopped green chilli |
1-2 |
| Oil or ghee |
2-3 t.spoon |
| Salt |
as per taste |
| Black pepper powder |
½ t.spoon |
| Finely chopped coriander leaves |
½ t.spoon |
| Ajwain (carom seed) powder |
½ t.spoon |
| Baking soda |
½ t.spoon |
| Recipe: |
| Soak black gram and rice separately for 6-7 hours. |
| Grind both into smooth pastes, then combine and mix into a pourable batter. |
| Add salt and allow the batter to ferment for 4-5 hours in a warm place. |
| Just before making, add onion, tomato, chilli, coriander leaves, ajwain powder, and pepper. |
| Add baking soda last, and mix well. |
| Heat a non-stick pan, pour a ladleful of batter, spread to a semi-thick consistency, and cook on medium heat. |
| Flip and roast both sides until golden and crisp. |
| Serve hot with chutney or any healthy dip. |
| A protein-packed, gut-friendly, and kid-approved breakfast or snack that's far healthier than packaged or fried foods. |
Black Gram and Fenugreek Soup:
| Ingredients: |
| Whole black gram |
¼ cup |
| Fresh fenugreek (methi) leaves |
½ cup |
| Chopped tomato |
½ cup |
| Salt |
as per taste |
| Cinnamon stick |
1 inch |
| Star anise |
1 |
| Curry leaves |
1 t.spoon |
| Oil |
2 t.spoon |
| Black pepper powder |
1 t.spoon |
| Turmeric powder |
½ t.spoon |
| Asafoetida (hing) |
½ t.spoon |
| Chopped coriander leaves |
1 t.spoon |
| Recipe: |
| Soak the black gram in water for 3-4 hours. Pressure cook with 3 cups of water until soft. Mash lightly with a ladle. |
| In a separate pan, heat oil, and add curry leaves, cinnamon, star anise, and asafoetida. Saute for 1 minute. |
| Add turmeric and chopped tomatoes, roast for 2-3 minutes. |
| Add fenugreek leaves, and cook for 5-6 minutes until softened. |
| Pour in the mashed black gram, add 1 cup water, salt, and black pepper. Boil for 7-8 minutes. |
| Garnish with fresh coriander leaves and serve hot. |
| A soothing, immunity-boosting soup rich in protein, fiber, and Ayurvedic herbs; great for kids and adults as a healthy meal or snack. |
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