Product Introduction (Nature & Properties)
The whole Urad Bean (Entry 6, Pulses list) split and hulled, resulting in a creamy-white color. It imparts a unique thickening/viscous quality, making it essential for fermenting batters (like idli and dosa) and thickening Dal Makhani. High in protein and iron.
Export Types
Urad Dal (Split and Skinned / Dhuli Urad), and Urad Chilka (Split with skin). Dhuli Urad is the most sought-after export type.
Specification (Key Export Metrics)
Moisture: Max 12%. Foreign Matter: Max 0.5%. Whole/Unsplit: Max 1%. Color must be uniformly white to creamy-white. Should provide good swelling characteristics for batter-making.
Harvest Time
September to October (Kharif crop).
Shelf Life
12 to 15 months.