There are two varieties of urad dal- black and white. When the skin is removed, the resultant dal is white urad dal. It can be supplied whole or split. The protein rich dal with a mild, creamy flavour is prepared to be served with roti or rice in North India. While in South India, it is used along with mustard seeds as a seasoning in dishes, like dosa, vada, rice and idli. In just 15 minutes, you can make tasty white urad dal for your family.
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