I hope u all would have tasted this at the time of puberty.People usually make this with black urad dal with skin as it is supposed to be more health.In Tamil nadu, our grannys used to give this for the teen age girls to make the bones strong.When my paati gave this for me, i hesitated a lot to eat this .But now i know its importance. Nowadays at this early age, we get pains in joints and back very often.We are not able to bend continuously for sometime.We get pain in spine.This shows the weakness of our bones.Apart from this it has lots of other health benefits too.I have discussed them in kitchen clinic section.So its better to have urad dal in our regular diet to avoid all these problems.Apart from eating idly/dosas and vadas , i feel this is also a good choice of including urad dal in our daily diet..So lets see how to make this ulundu kali/Urad dal kali at home.
- In a kadai ,roast the urad dal till golden yellow. Powder it in a mixie adding cardamom seeds. Store it in an air tight container.
- Now take 4 tbsp of urad dal powder in a bowl and mix 2 cups of water.
- Cook the urad dal for 7-8 mins. It thickens . Stir well for sometime and make sure there are no lumps formed.
- Now add the powdered jaggery and mix well . Keep the fire in low flame. Allow it to boil till the raw smell of jaggery emanates.
- Add the gingely oil and stir well.U’ll get a glossy , sliding non sticky kali is ready to njoy ..
- If u use palm jaggery instead of jaggery , dissolve in water and make a syrup. Strain and use.
Urad, also referred to as the urad bean, urad, urid, black gram, black lentil or white lentil (Vigna mungo) is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.
The bean is boiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad.
It is very nutritious and is recommended for diabetics, as are other pulses. Though very beneficial in limited quantities excessive intake causes flatulence, which some sources claim can be prevented by adding a little asafoetida, pepper and ginger in the culinary preparations. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maanh".
The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.
HEALTH BENEFITS & NUTRITIONBlack beans with a white center are sold as urad in many Indian groceries. As halved beans, they are called urad dal. Urad dal is available unhusked with its black seed coat and husked.
A one-cup of urad dal serving contains 189 calories, 13 grams of protein, 12 grams of fiber (about half a day's worth) and one gram of fat. Black gram requires only minimal soaking -- about half an hour -- before cooking, which takes another 30 to 40 minutes. In India, mung beans are the common man's meal. They're very popular and are eaten throughout India, from Kashmir to Tamilnadu in the south. Most popular South Indian dishes contain urad, e.g., Idli, Dosa, Uthappam, Vada etc.