Urad sabut is a type of whole black gram, also known as black lentils, that is commonly used in Indian cuisine. It is a small, black, bean-like legume with a white interior. Urad sabut is rich in protein, fiber, and essential nutrients such as iron and potassium.
In Indian cuisine, urad sabut is used to make a variety of dishes, such as dal makhani, a popular Punjabi dish made with black lentils, kidney beans, and a blend of aromatic spices. Urad sabut is also used to make idli and dosa, two popular South Indian breakfast dishes made from fermented lentil and rice batter. The lentils are soaked overnight, ground into a batter, and then fermented to create a light, fluffy texture.
Urad sabut can be cooked in a variety of ways, including boiling, pressure cooking, and slow cooking. It can also be sprouted, which is believed to increase its nutritional value and make it easier to digest. To sprout urad sabut, the lentils are soaked in water overnight, drained, and then kept in a warm, dark place for several days until they begin to sprout. The sprouted lentils can then be used in salads, soups, or other dishes.
Overall, urad sabut is a versatile and nutritious ingredient that is an important part of Indian cuisine.