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Forum Thread - Questions about urad/urid dal

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Mamta, on 31/7/2017 06:40am

Thank you for your post sk, that is a really helpful answer.

Last time someone asked me this question on https://www.facebook.com/mamtaskitchen/?rc=p page, I actually soaked the whole urad overnight to check. It indeed turned green, which I had never noticed before, because I had never soaked it for that long before.

I hadn't compared the prices of urad and mung before, but what you say makes complete sense. If Mung is more expensive, why would anyone do that!

So this question is resolved for ever, mung beans are NOT painted to make them look like URAD!

Thank you.

Mamta

JD, on 18/12/2018 03:24pm

Then question remains the same, what is it, why Black urad turns bluish green? I saw water was full of black color particles.

(unknown), on 26/6/2019 02:42pm

I soaked whole grain urad dal overnight and colour changed to green exactly like mung dal. The water are completely black like the dal had some synthetic dye. I read it online that usually it happens with urad dal so I ignored that.

In my second batch, before soaking I observed that it is actually mung dal with black coating with some cracks. Still I was doubting my eyes and soaked it for 5 hours. This time it didn't leave any colour. I thought may be I was mistaken and went ahead with the next step of boiling. But as soon as I saw the water coming out of the cooker, I got scared by the color. It is completely black as that of a dye. I had to throw the whole batch as it was clear that there were synthetic colors used for selling mung dal as urad dal

Mamta, on 28/6/2019 07:11am

Urad dal turning green on soaking is a natural phenomenon, as far as I know.

Also, it doesn't make price wise to colour mung dal and sell it as Urad dal.

Mamta

(unknown), on 6/12/2019 12:47am

yes thats correct urad dal grown in some regions of the world will turn green on soaking its the characteristic of the breed grown

people have often been confused as its usually used to make dal makhani which is black in colour

L, on 7/1/2020 09:23am

Hi everyone, thanks for posting this thread and asking this question! I couldn't see this issue mentioned in any recipes so I thought something wasn't right as after soaking my black urid (whole) bean for a while, they turned the dirty green. They looked exactly like mung bean and tasted like it as well. I hope this is just a natural phenomenal as mentioned and not from artificial tampering/"painting them black".

Mamta, on 7/1/2020 07:05pm

Mung dal is more expensive than urad dal generally. So it wouldn’t make sense to dye it to look like urad dal.

Mamta

Sonia, on 4/6/2020 01:35pm

Could you please advise me:) I am always having problems cooking urad daal as in it is always firmer than I would like. Takes a very long time to soften also, I always soak overnight and then pressure cook for at least 20 minutes or more followed by more cooking on the hob. I always add salt/turka once out of pressure cooker and not before as I have heard salt can harden daal in the cooking process..... please help!

Mamta, on 5/6/2020 12:27pm

Hello Sonia

I am at a loss to understand why your Urad dal is not softening after overnight soaking and 20 + minutes cooking under pressure.

I discussed this with my older sister this morning, she can’t understand it either. She suggests that you add a pinch of baking soda to the water you soak it in and cook. Throw away the water from first couple of washes, then add a pinch of baking soda And cook it in the same water.

I add salt at the time if cooking. I know dals cook faster without it, but it is an old habit, I just add it without thinking.

Hope this works for you. Let me know if it does.

Mamta

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