Organic Udad Dal (Black Gram Dal)

I used it for making medu vada, and the texture was flawless—crispy on the outside and wonderfully soft inside.

The aroma while tempering this dal is absolutely divine. It fills the whole house with a comforting, earthy scent.

I made a classic Gujarati dal, and the consistency was spot on—creamy yet each grain maintained its integrity.

My dosa batter fermented perfectly with this dal! The results were light, airy, and had that ideal tangy flavor. 🍛

The dal has a beautiful, pale hue and an incredibly creamy texture when cooked. Perfect for traditional recipes.