Premium Whole Black Gram (Sabut Urad) for Dal Makhani Wholesale Supplier Jalaram Food Products

Whole Black Gram (Sabut Urad / Adad)

The Soul of Dal Makhani. Rich, Creamy, and Earthy.

Whole Black Gram (Sabut Urad) is the foundation of rich North Indian gravies. Sourced and supplied by Jalaram Food Products, our “Sabut Adad” is selected for its ability to break down slowly, releasing natural starch that gives Dal Makhani its signature velvety texture. Cleaned to remove grit, it is also perfect for the spicy winter specialty, Kathiyawadi Adad.

  • Variety: Whole Black Gram (Sabut Urad).
  • Texture: Robust Skin, Creamy Interior.
  • Benefit: Natural Thickener for Gravies.
  • Ideal For: Dal Makhani (Maa Ki Dal) and Gujarati Adad.
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Description

Premium Whole Black Gram – The Secret to Creamy Dal Makhani

The King of Dals If Tuver Dal is the daily bread, Whole Black Gram (Sabut Urad) is the feast. Known popularly as Maa Ki Dal or the base for Dal Makhani, this pulse is prized for its unique mucilaginous texture. Jalaram Food Products supplies premium quality Whole Urad that is free from stones and dust, ensuring that restaurants and caterers in Ahmedabad can serve a rich, buttery dal that delights customers.

Why Chefs & Dhabas Choose Jalaram Sabut Urad?

  • The “Creaminess” Factor: Not all black gram is equal. Our variety is sourced from regions known for high-starch beans. When slow-cooked overnight on a tandoor or pressure cooked, our Sabut Urad releases a natural creaminess that thickens the gravy without needing excessive cornflour or cream.
  • Earthy Flavor Profile: The black skin carries a distinct, robust earthy flavor. Our beans are fresh, ensuring this flavor is potent and not stale, which is essential for the authentic “Dhaba” taste.
  • Cleanliness Matters: Black beans hide black stones easily. Our Sortex cleaning process is rigorous, removing mud lumps and grit so your customers never experience a “crunchy” bite in a soft dal.

Culinary Applications in HoReCa Our B2B clients rely on our bulk Sabut Urad for:

  1. Dal Makhani: The flagship dish of any North Indian restaurant. Cooked with kidney beans (Rajma), butter, and cream.
  2. Gujarati Adad: A winter staple in Gujarat. The whole beans are boiled and tempered with heavy garlic and ginger, often served with Bajri no Rotlo.
  3. Dal Bukhara: A variation of Dal Makhani made strictly with just Urad Sabut (no Rajma), requiring the highest quality beans to stand alone in flavor.
  4. Mixed Sprouts: Black gram is harder to sprout but offers a very high protein punch when mixed with moong and moth beans.

Jalaram Supply Advantage

  • Consistent Size: We ensure uniform grain size so the beans cook evenly. You won’t have a pot where some beans are mashed and others are hard.
  • Fresh Crop: We stock fresh harvest (Nava Adad) during the winter season, which cooks faster and tastes sweeter.
  • Bulk Economics: Available in 30kg and 50kg Bags, providing the best cost-per-plate for high-volume restaurants.

Storage & Usage

  • Shelf Life: 12 Months.
  • Storage: Store in a cool, dry place. The thick skin makes it resistant to spoilage, but it should be kept dry to prevent fungus.
  • Prep Tip: Soak for at least 8 hours (overnight). Pressure cook with a pinch of soda and salt for the perfect soft texture.

Your One-Stop Commodity Partner Stock your kitchen with Jalaram. Along with Sabut Urad, we supply Rajma (Kidney Beans), Butter, and Fresh Cream. Source all your rich gravy essentials from a single, reliable partner.

Conclusion Serve the richness of tradition. Stock up on the premium Whole Black Gram (Sabut Urad) from Jalaram Food Products.

Request a Quote Running a Punjabi Restaurant or Dhaba? Contact Jalaram Food Products today for wholesale pricing on Bulk Dal Makhani Ingredients in Ahmedabad.

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