Why we picked it
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Skin-on whole urad, unpolished, and a single ingredient.
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The black skin is what darkens dal makhani and gives it body — dehusked white urad behaves completely differently.
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24.2 g of protein per 100 g.
What to look for in Black Urad?
What to look for in Black Urad?
- 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
Whole black gram with the skin on.
The black skin is what darkens dal makhani and gives it body; dehusked white urad behaves completely differently.
Urad is among the most heavily polished pulses in the trade.
The colour is the skin's own.
Pure & Sure Sabut Urad vs other whole urads
| What to compare | Purepicked | Regular black urad |
|---|---|---|
| Ingredient list | Black urad only | Also black urad only; what differs is how the grain is treated, not what is added |
| Polishing | Unpolished | Often oil- or water-polished for gloss |
| Appearance | Matte, slightly uneven | Uniform and glossy |
| Skin | Whole, skin on | Sometimes sold split or part-dehusked |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
Nutrition facts · per 100 g
- Energy
- 358 kcal
- Protein
- 24.2 g
- Carbohydrate
- 66 g
- Total sugars
- 4.3 g
- Added sugars
- 0 g
- Dietary fibre
- 4.9 g
- Total fat
- 0.81 g
- Saturated fat
- 0.16 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Salt
- 0.03 g
How to use it
- Soak eight hours or overnight; whole skin-on urad needs the full time
- Drain, discard the soaking water and cook in fresh water
- Pressure-cook twenty-five to thirty minutes after soaking, then simmer to thicken
- For dal makhani, finish long and slow with tomato, butter and cream; the body comes from the skins
Is it for you?
Good for
Dal makhani, kaali dal and rich gravies
High-protein vegetarian and vegan cooking
Avoid if
Anyone wanting a quick weeknight dal — skin-on whole urad needs an overnight soak and a long cook
Cooks after a pale, light dal — the black skins are what make this dark and heavy
Anyone buying for idli or dosa batter; this is the wrong urad for that, use the dehusked white
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Whole Dal (Sabut)
Also on the label
Questions people ask
Is this the urad for dal makhani or for idli?
Dal makhani. The black skins darken the dal and give it body. For idli or dosa batter, use dehusked white urad instead.
How long does it take to cook?
Soak eight hours or overnight, then drain and cook in fresh water. Pressure-cook 25 to 30 minutes, then simmer to thicken.
Why do the beans look matte, not glossy?
They are unpolished. Nothing has been rubbed over the skins, so they look matte and slightly uneven.
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.
Still unsure? Ask us on WhatsApp