Urad Dal Dhuli- 500 g

Rs. 178 Rs. 133
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Oraure Organic Urad Split (White) is a protein-rich and easily digestible lentil, packed with dietary fiber and minerals like potassium and magnesium. Perfect for dals, soups, and batter-based dishes, it ensures a wholesome and flavorful meal every time.

📋 Ingredients

  • ORGANIC URAD DAL DHULI

Nutritional Information (Per 100g)

  • Calories: ~340 kcal
  • Protein: ~24g
  • Carbohydrates: ~58g
    • Dietary Fiber: ~12g
    • Sugars: ~1g
  • Fats: ~1.5g
    • Saturated Fat: ~0.5g
  • Calcium: ~130mg
  • Iron: ~7mg
  • Magnesium: ~180mg
  • Potassium: ~960mg
  • Phosphorus: ~350mg
  • Folate (Vitamin B9): ~75mcg

High in Protein
High in Protein
Excellent plant-based protein source, essential for muscle growth and repair.
Supports Digestion
Supports Digestion
Rich in dietary fiber, aiding digestion and preventing constipation.
Boosts Bone Health
Boosts Bone Health
Contains calcium, magnesium, and phosphorus, which help strengthen bones.
Good for Heart Health
Good for Heart Health
Helps regulate cholesterol levels and blood pressure, reducing the risk of heart disease.
Aids in Diabetes Management
Aids in Diabetes Management
Low glycemic index, helping control blood sugar levels.
Improves Skin & Hair Health
Improves Skin & Hair Health
Rich in antioxidants, vitamins, and minerals, promoting glowing skin and strong hair.
Enhances Energy Levels
Enhances Energy Levels
High in iron, which helps prevent anemia and boosts energy.
Strengthens the Nervous System
Strengthens the Nervous System
Contains magnesium and potassium, which support brain and nerve function.
Supports Women’s Health
Supports Women’s Health
Rich in folate (Vitamin B9), making it beneficial for pregnant and lactating women.

Organic URAD DAL DHULI should be stored in a cool, dry place in a sealed container to maintain its quality. It's best to keep it away from direct sunlight and hot areas like the stove or on top of the fridge Best Before 6 Months .

Finely skinned and split, this dal is a key ingredient in soft, fluffy idlis and crisp dosas when fermented with rice. In North Indian kitchens, it’s used for creamy dals like dhuli urad dal tadka, often tempered with ghee, hing, and jeera.

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