Pure & Sure

Urad - Dhuli (Black Gram)

₹166.00~~₹175.00~~ 5% off(₹0.32 per gram)

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Size 500g

Single-ingredientHigh proteinZero additivesDehusked splitOrganic certified

Clean

Single ingredient.

Reviewed by PurePicked

White urad dal split — the black skin taken off and the grain halved, which is the form most South Indian kitchens keep in the jar. It soaks quickly, grinds smooth and ferments reliably, so it does the everyday work: idli and dosa batter, medu vada, dal tadka. Compared with the whole dehusked grain it gives a slightly looser batter and a faster soak, which is the trade most people are happy to make.

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₹166.00

Why We Like 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.

Ingredients

Organic white urad dal split (100%)

Single ingredient

Urad with the black skin removed and the grain split, the form usually sold as urad dal dhuli.

Skin removed, grain split

Note

Dehusking is what makes it pale and quick to soften; splitting is what makes it grind fine for batter.

No added colour or preservative

Not used

Dehusked urad is pale by nature, so brightness here is not the warning sign it would be in a yellow dal.

Nutrition factsPer 100g

Energy kcal: 362 kcal
Protein g: 25.4 g
Carbohydrate g: 65.1 g
Total sugars g: 0.7 g
Added sugars g: 0 g
Dietary fibre g: 4.3 g
Total fat g: 1.21 g
Saturated fat g: 0.2 g
Trans fat g: 0 g
Cholesterol mg: 0 mg
Salt g: 0.03 g

Pure & Sure Urad Dhuli versus 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

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

How to use

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

What to look for in White Urad Split?

Polished 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.

Uniform colour and high gloss are warning signs in dal, not quality markers.

Metanil 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.

Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.