Pure & Sure

Urad - Sabut (Black Gram)

₹175.00(₹0.34 per gram)

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Size 500g

Single-ingredientUnpolishedHigh proteinZero additivesOrganic certifiedSkin-on

Clean

Single clean ingredient dal.

Reviewed by PurePicked

Whole black urad with the skin on. This is the pulse behind dal makhani — the skins are what darken the dal and give a long simmer its body, which is why it behaves nothing like the pale dehusked urad used for idli batter. Unpolished beans look matte rather than glossy, because nothing has been rubbed over them to fake freshness. They need an overnight soak and a genuinely long cook, and they repay it: creamy inside, skins intact, thick enough to hold a spoon up.

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₹175.00

Why We Like It

Skin-on whole urad, unpolished, and a single ingredient.
The black skin is what darkens dal makhani and gives it body — dehusked white urad behaves completely differently.
24.2 g of protein per 100 g.

Ingredients

Organic black urad whole (100%)

Single ingredient

Whole black gram with the skin on.

Skin retained

Processing note

The black skin is what darkens dal makhani and gives it body; dehusked white urad behaves completely differently.

No polish

Not used

Urad is among the most heavily polished pulses in the trade.

No added colour or preservative

Not used

The colour is the skin's own.

Nutrition factsPer 100g

Energy kcal: 358 kcal
Protein g: 24.2 g
Carbohydrate g: 66 g
Total sugars g: 4.3 g
Added sugars g: 0 g
Dietary fibre g: 4.9 g
Total fat g: 0.81 g
Saturated fat g: 0.16 g
Trans fat g: 0 g
Cholesterol mg: 0 mg
Salt g: 0.03 g

Pure & Sure Sabut Urad versus 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

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

How to use

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

What to look for in Black Urad?

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.