Culinary uses:White urad beans are generally prepared from dried beans by boiling until they are soft .They are then cooked as any other dal is cooked with onion, ginger, garlic and spices.White urad dal can be ground into flour or paste, and extensively used in culinary preparation like dosa, idli, vada, and papad.It is very popular in Punjabi cuisine of India and Pakistan where it is known as “sabit maash” and “minumulu. Urad dal is used on a daily basis in South Indian houses to make batters for idlis and dosas and is also an important ingredient in tempering for most South Indian dishes. This tastes delicious when cooked dry with fried garlic/onion. People also prepare “Vadas” out of it by soaking the dal in water for 8 hours and then grinding it to a paste and then deep fry making the Vadas in circle/ round / or “D” shape and eat with Dahi or curd. Also the Vadas with a circle and a hole in between is prepared specially in south India and eaten with “Sambhar” i.e. “Sambhar Vadas”. It is used for preparing varieties of dosas, idlis, also vada. It acts as a binding stuff for rice & also it gives crispiness. Extremely nutritious and very easy to prepare, you need just onion, tomatoes fresh veggies and tomatoes. Health Benefits:White urad like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium. It provides many of the nutrients your body needs, such as protein, fat, and carbohydrates. These foods serve as the best plant source of protein. This legume contains building blocks of protein necessary for good health. The iron, folic acid, calcium, magnesium, potassium, and B vitamins in these foods help meet vitamin and mineral requirements.