Description:

• Appearance: Small, white lentils that have been split and had their black skins removed.
• Size: Approximately 4-6 mm in diameter.
• Texture: Soft and creamy when cooked.
• Taste: Mild, earthy flavor.

Nutritional Profile (per 100g cooked Split and Skinned Black Gram)

• Calories: Approximately 150 kcal
• Carbohydrates: 25 g
• Dietary Fiber: 7.6 g
• Protein: 8 g
• Fat: 1 g
• Vitamin B6: 0.1 mg (5% DV)
• Folate: 90 µg (22% DV)
• Iron: 2.5 mg (14% DV)
• Magnesium: 54 mg (14% DV)
• Potassium: 400 mg (8% DV)

Health Benefits

1. High in Protein:
   • Split And Skinned Black Gram is Essential for muscle repair and growth.
   • A valuable source of plant-based protein for vegetarians and vegans.
2. Rich in Fiber:
   • Split And Skinned Black Gram Aids digestion and helps prevent constipation.
   • Supports healthy cholesterol levels.
3. Packed with Essential Minerals:
   • Iron: Important for the formation of red blood cells and preventing anemia.
   • Magnesium: Vital for muscle and nerve function.
   • Potassium: Helps maintain healthy blood pressure.
4. Vitamin B6 and Folate:
   • Supports energy metabolism and brain health.
   • Folate is crucial for fetal development during pregnancy.
5. Low Glycemic Index:
   • Helps control blood sugar levels.
   • Suitable for diabetics when consumed in moderation.
6. Heart Health:
   • Contains antioxidants that protect against cardiovascular diseases.
   • Fiber content helps reduce bad cholesterol levels.

Culinary Uses

• Dal Preparations: Used in making traditional Indian dishes like dal and khichdi.
• Batter for Idlis and Dosas: Ground into a smooth batter for making South Indian dishes like idli and dosa.
• Papadums and Vadas: Key ingredient in making crispy papadums and savory vadas.
• Stews and Soups: Adds texture and nutrition to various stews and soups.

Cooking Tips

• Soaking: Soak the lentils for at least 1-2 hours to reduce cooking time and improve digestibility.
• Boiling: Cook in boiling water until tender (about 15-20 minutes) or use a pressure cooker to save time.
• Seasoning: Pair with spices like cumin, garlic, ginger, and curry leaves to enhance the flavor.

Storage

• Dried Lentils: Store in a cool, dry place in an airtight container for up to a year.
• Cooked Lentils: Refrigerate in a sealed container for up to 3 days or freeze for longer storage.