Whole Black Gram
Urad Sabut
Plump, jet-black whole urad grown across central India's pulse heartland of Madhya Pradesh and Maharashtra. Slow-simmered, it breaks down into the silky, buttery body that defines dal makhani; ground and fermented, it gives idli and dosa batter their lift and tang. A cornerstone pulse with deep, grounding flavour and an unmistakable creamy finish.
500 g1 kg2 kg
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
500 g1 kg2 kg
- Madhya Pradesh, India
- Whole, water-polished export grade
- Whole black gram, skin-on
- Vigna mungo (black matpe)
- Sortex-cleaned, residue-screened, lab-tested
- 12-24 months, ambient sealed
Also known as · Kali Dal · Black Matpe Bean · Vigna mungo · Black Lentil
How to use it
Dal makhani and creamy black dal
Idli and dosa fermented batter
Medu vada and ulundu vadai
Whole dal tadka with spices
South Indian rice-and-lentil dishes
Questions
- Is urad sabut the same as whole black gram?
- Yes. Urad sabut (also called kali dal) is the Indian name for whole black gram, traded internationally as the black matpe bean (Vigna mungo).
- Do I need to soak it before cooking?
- Yes. Soak whole black gram for several hours or overnight, then pressure-cook or simmer slowly so it softens into the creamy texture dal makhani is known for.
- Can I use it for idli and dosa batter?
- Whole black gram works, though many cooks prefer the skinless split (urad dal) for a whiter batter. Ground and fermented, the whole bean still delivers excellent rise and tang.
