Organic Black Urad Dal

Black Urad Dal is also known as black gram urad dal, kali urad dal, and vigna mungo. It is a bean grown in South Asia and is widely used in Indian cuisine. It is hard to touch, is black, and has a slimy consistency once cooked. It is mainly eaten as a dal alongside roti or rice but can also be eaten after boiling it.

Black Gram Urad Dal is used to make Maah Da Maadhra, a dish belonging to Jammu and the lower Himachal regions, and a Dongra-style Khichdi eaten during the Makar Sankranti. In Northern India, it is used to make Dal Makhani, and in West Bengal, it is used to make Kalai Ruti.

In medieval India, Kali Urad Dal was used to make containers solid so that no liquid could pass through them during long journeys undertaken for trade with other kingdoms. 

Climate: Black Gram Urad Dal can be grown in warm and cool climates, but a moist climate is preferable for optimum yield. 

Soil: A stiff and loamy soil such as black cotton or brown alluvial is preferred for Black Gram.

Sowing: Black Gram is a Kharif and Rabi crop and can be sown in February, June, or October depending on the climatic conditions.

Harvesting: Black Gram Dal shatters once it is ripe, so harvesting is done before that. A few rounds of picking are done beforehand to check the quality. They are either uprooted or cut using a sickle.

Threshing: Harvested Gram is sun-dried for seven to ten days and threshed using a wooden stick to beat the grains. They are then cleaned through winnowing. 

Kali Urad Dal can be stored without any trouble for up to 42 weeks. However, if you want to extend its shelf life, you should ensure that it is placed in an airtight container and away from direct sunlight. Any contact with moisture should also be avoided.