Urad Sabut

Description

Urad Sabut, whole black gram, is the foundation lentil behind two of North India's most iconic dal preparations: the rich, buttery dal makhani served in restaurants across the country, and the simpler, equally beloved "kaali daal" cooked slowly in Punjabi and Sikh households, including in langar kitchens that feed thousands daily.

Hariom Urad Sabut offers premium-quality whole black gram, with its characteristic dark skin intact, delivering the dense, creamy texture this lentil is famous for once it's been slow-cooked.

What makes urad sabut special is precisely the slow-cooking process it rewards the longer it simmers, the creamier and more flavourful it becomes, releasing a natural richness that needs little more than ghee, cream, and a handful of spices to taste complete.

Nutritionally, it is one of the higher-protein lentils available, and its skin retains additional fibre, iron, and B vitamins compared to skinned (dhuli) urad. This combination of nutrition and indulgent texture is exactly why kaali daal has remained a special-occasion favourite for generations.

Key Benefits

•       Premium whole black gram keeps skin intact for fibre, iron, and B vitamins

•       Develops rich, creamy texture with slow cooking

•       High plant protein content, one of the richer lentils available

•       Authentic base for dal makhani and Punjabi kaali daal

•       No polishing chemicals or artificial colour

•       Traditional langar and festive-occasion lentil

Best Suited For: Dal makhani, kaali daal, langar-style dal, and slow-cooked Punjabi preparations.