TRS Urid Beans/Urad Whole 500 gm
2,39 € incl. VAT
Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet.
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Description
Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet.
Brand
TRS
Additional information
| Weight | 0,5 kg |
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Quick Comparison
| Settings | TRS Urid Beans/Urad Whole 500 gm remove | TRS Brown Lentils/Masoor Dal-1Kg remove | TRS Bay Leaves 30gm remove | TRS Brown Chick Peas/Kala Chana 500 gm remove | TRS Bajri Flour 1kg remove | TRS Urid/Urad Dal 1Kg remove | ||||||||||||
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| Image |  |  |  |  |  |  | ||||||||||||
| SKU | 3TR023 | 3TR012-1 | 4TR039 | 3TR010 | 1TR009 | 3TR021-1 | ||||||||||||
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| Price | 2,39 € incl. VAT | 3,99 € incl. VAT | 1,99 € incl. VAT | 1,99 € incl. VAT | 3,49 € incl. VAT | 4,99 € incl. VAT | ||||||||||||
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| Availability | In Stock | In Stock | In Stock | In Stock | Out of stock | In Stock | ||||||||||||
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| Description | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb. | Chickpeas are protein-rich legumes that are used in Indian and international cuisine. They should be soaked overnight to make cooking easier. Chickpeas are used in many Middle Eastern countries in dishes like falafel. | Millet has been grown since pre-Christian times. The flour is rich in various minerals, which makes it a perfect addition to cereals, bread and soups. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | ||||||||||||
| Content | Whole Urid (Urad) Dal is whole and with its natural black husk. It needs to be soaked for a few hours before use. This ensures that it cooks faster. Once softened, the Urid dal thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | These tasty whole Masoor Dal are high in fiber and protein.They taste great in vegetarian dishes and stews and are a good alternative to rice or potatoes. | Bay leaves can be found in biryani, pulao, soups, curries and most Indian dishes. Vitamins A and C as well as folic acid and various minerals in bay leaves make them a nutrient-rich herb. | Chickpeas are protein-rich legumes that are used in Indian and international cuisine. They should be soaked overnight to make cooking easier. Chickpeas are used in many Middle Eastern countries in dishes like falafel. | Millet has been grown since pre-Christian times. The flour is rich in various minerals, which makes it a perfect addition to cereals, bread and soups. | Urid Dal is the split Urid bean with a creamy white interior and the natural black husk intact. It cooks faster than the whole Urid dal. Once softened, it thickens to form a delicious, rich gravy. Dals with husk are generally considered more nutritious in India and Black Urid is rich in proteins and iron, making it the perfect energy booster in a vegetarian diet. | ||||||||||||
| Weight | 0.5 | 1 | 0.03 | 0.5 | 1 | 1 | ||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||||
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