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Urad beans: Difference between revisions
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|title=Urad beans: Wiki | |title=Urad beans: Cooking Wiki | ||
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|keywords= | |keywords=#uradbeans #pressurecooker #beans #mungbean #naturalmethod #lentil #pulses #nutsgrainsandseeds #naturalpressurereleasemethod #flour #pressurereleasemethod | ||
|description=Urad, also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil (not to be confused with the | |hashtagrev=12032020 | ||
|description=Urad, also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil (not to be confused with the | |||
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[[Image:Black urad beans.jpg|300px|thumb|right|Dried urad beans (black lentil)]] | [[Image:Black urad beans.jpg|300px|thumb|right|Dried urad beans (black lentil)]] | ||
[[Image:White urad beans.jpg|300px|thumb|right|Dried de-hulled urad beans (white lentil)]] | [[Image:White urad beans.jpg|300px|thumb|right|Dried de-hulled urad beans (white lentil)]] | ||
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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. | 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. The [[beans]] | 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. The [[beans]] are [[boiled]] and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into [[flour]] or paste, it is also extensively used in culinary preparation like dosa, [[Idli|idli]], vada, and papad. When used this way, the white lentils are usually used. The white lentils are called "ulundhu" (உளுந்து) in Tamil. | ||
It is very nutritious and is recommended for diabetics, as are other [[pulses]]. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maash". | It is very nutritious and is recommended for diabetics, as are other [[pulses]]. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maash". | ||
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==See also== | ==See also== | ||
{{Template:SeeAlso-Pressure-cooking-beans}} | {{Template:SeeAlso-Pressure-cooking-beans}} | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Nuts grains and seeds]] | [[Category:Nuts grains and seeds]] | ||
[[Category:Beans]] | [[Category:Beans]] | ||
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