Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture. Split Black Lentils or Urad dal has served as a staple in Indian cuisine for thousands of years and serves as an integral ingredient in the popular dish, dal makhani. This protein-packed legume is commonly served as a soup and paired with rice or flatbread, or ground into a flour and used as the base of a savory batter. Once cooked, urad dal becomes slightly heavy and unctuous, which makes this food especially grounding and nourishing for vata dosha. The dal itself is subtly sweet, inherently warming, and highly nutritious and combines well with a variety of grains to support healthy bone and muscle tissues. Prepare urad dal with your favorite herbs, spices, and vegetables for a nutritious addition to your Ayurvedic diet.
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