Tata Sampann Unpolished Urad Kali

• Cool and Dry Place: Store the Urad Kali in a cool, dry place away from direct sunlight, heat sources, and moisture. Exposure to light, heat, and humidity can accelerate the deterioration of the dal and affect its taste and texture.
• Airtight Container: Transfer the Urad Kali to an airtight container or a resealable plastic bag after opening the original packaging. This helps prevent the dal from absorbing moisture and odours from the surroundings and keeps it fresh for a longer period.
• Avoiding Pests: Ensure that the storage container is tightly sealed to prevent pests, insects, or rodents from contaminating the dal.
• Proper Ventilation: While it's essential to keep the dal in an airtight container, ensure that there is proper ventilation in the storage area to prevent mould growth.
• Use Dry Scoop: Always use a clean, dry scoop or spoon to remove the Urad Kali from the container to prevent introducing moisture into the storage container.
• Check for Spoilage: Periodically check the Urad Kali for any signs of spoilage, such as unusual odour, discoloration, or insect infestation. Discard any dal that appears spoiled or contaminated.
• Use within Expiry Date: Consume the Urad Kali before the expiration date printed on the packaging for the best quality. While dal typically has a long shelf life, consuming it within the recommended time frame ensures optimal flavour and nutritional value.

Per 100g:

• Energy: 330 kcal
• Protein: 25g
• Fat: 1.5g
• Carbohydrates: 60g

• Rinse Urad Kali thoroughly under running water.
• Soak in water for at least 4-6 hours or overnight.
• Pressure cook until soft and tender.
• Use in traditional Indian dishes like dal makhani, idli, dosa, and vada.
• Incorporate into soups, stews, and salads for added texture and nutrition.

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