Urad Dal
- Whole Urad: The entire lentil with the black skin intact. It has a strong, earthy flavor.
- Split Urad: The lentil is split in half, with or without the black skin. It has a milder flavor than whole urad.
- Washed Urad: The lentil is split and the skin is removed, resulting in a creamy white color. It has the mildest flavor and is quick to cook.
- Purity: Typically 98-99%, meaning it's free from other grains or impurities.
- Moisture: Should be within a specific range (usually below 14%) to prevent spoilage.
- Damaged Grains: Should be minimal, usually below 4%.
- Foreign Material: Should be minimal, usually below 1%.
- Weevilled Seeds: Should be minimal, usually below 2%.
- Color: Should be uniform and characteristic of the type of urad dal.
- Size: Should be uniform and within a specific range.
