Why we picked it
-
A single ingredient, with the skin removed and the grain split.
-
Sold and labelled as dhuli rather than loosely as 'urad dal'.
-
25.4 g of protein per 100 g.
What to look for in White Urad Split?
What to look for in White Urad Split?
- 01Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.
- 02Uniform colour and high gloss are warning signs in dal, not quality markers.
- 03Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.
- 04Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
What's inside
Urad with the black skin removed and the grain split, the form usually sold as urad dal dhuli.
Dehusking is what makes it pale and quick to soften; splitting is what makes it grind fine for batter.
Dehusked urad is pale by nature, so brightness here is not the warning sign it would be in a yellow dal.
Pure & Sure Urad Dhuli vs other urad dhulis
| What to compare | Purepicked | Regular white urad split |
|---|---|---|
| Ingredient list | Urad only | Also urad only; what differs is how the grain is treated, not what is added |
| Form | Dehusked and split (dhuli) | Often labelled loosely as just 'urad dal' |
| Nutrition panel | Energy reconciles with the macros | Frequently does not |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
Nutrition facts · per 100 g
- Energy
- 362 kcal
- Protein
- 25.4 g
- Carbohydrate
- 65.1 g
- Total sugars
- 0.7 g
- Added sugars
- 0 g
- Dietary fibre
- 4.3 g
- Total fat
- 1.21 g
- Saturated fat
- 0.2 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Salt
- 0.03 g
How to use it
- Rinse two or three times, then soak four to six hours
- For batter, grind with cold water to a smooth, aerated paste and keep the grinder from heating
- Combine with idli rice at your usual ratio and ferment overnight
- For dal, pressure-cook twelve to fifteen minutes after soaking, then finish with a tadka
Is it for you?
Good for
Idli and dosa batter
Medu vada, paniyaram and papad
Dal tadka and creamy gravies
High-protein vegetarian and vegan cooking
Avoid if
Anyone making dal makhani — the dark colour and body come from black skin-on urad, not this
Cooks who want to skip the soak; batter and dal both need four to six hours
Anyone expecting the split to hold its shape in a dal — it softens quickly by design
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Split Dal (Dhuli)
Also on the label
Questions people ask
What is urad dhuli?
White urad dal: the black skin is taken off and the grain is split. It soaks quickly, grinds smooth and ferments reliably.
How is it different from urad gota?
Dhuli is split, gota is whole. Dhuli soaks faster but gives a slightly looser batter.
Do I need to soak it?
Yes, four to six hours for both batter and dal. For dal, pressure-cook 12 to 15 minutes after soaking, then finish with a tadka.
Can I use it for dal makhani?
No. Dal makhani gets its dark colour and body from black, skin-on whole urad. This dal softens quickly by design.
Is it lab tested?
No product-level lab report is attached to this listing. The Clean verdict rests on a single-ingredient, certified organic pack.
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