Urad Sabut (Whole Black Gram)
Whole black gram that keeps its skin, making the rich, slow-cooked dal that dal makhani is built on.
See the full Pulses range.
Grade and cleaning
Whole black gram with the skin on, cleaned and graded before packing. This is the base of dal makhani, where hours of slow cooking break it down into the thick, dark dal the dish depends on.
How it is used
Slow-cooked for dal makhani and kaali dal, and used in papad and batter preparations. Bought by retailers, dhabas and restaurant kitchens.
Pack sizes and bulk options
Retail packs: 500g, 1kg and 5kg.
Loose bulk: available for buyers filling their own packs or supplying kitchens and canteens directly. Pulse bulk is specified by weight rather than pack count, so tell us the quantity you need.
Specifications
Pack Size: 500g, 1kg, 5kg, Bulk
Form: Whole pulse
Category: Pulses
Need full specifications, certifications or bulk pricing? Ask us on WhatsApp and we will send the complete sheet.
