Urad Dal Whole Deskinned Sprout Activated

Urad dal/ Ulundhu if from a family friend’s (Mrs. Mythili) farm in Mayiladuthurai, TN.

The urad dal was harvested in February. The pods were sun-dried after harvest, then coated with castor oil and again sun-dried to ease the separation of the skin from it and then soaked (partially sprouted) to reduce the anti-nutrients before de-husking.

Sprout-activated urad dal refers to urad dal (black gram) that has undergone the sprouting process, leading to enhanced nutritional benefits. Here’s an overview of the processing and benefits of sprout-activated urad dal:

Processing of Sprout-Activated Urad Dal:

1. Soaking:
   • The process begins by soaking urad dal in water for a specific duration, typically overnight. This helps in softening the dal and initiating the germination process.
2. Germination:
   • After soaking, the urad dal is drained and allowed to germinate. Germination involves keeping the soaked dal in a warm and moist environment, allowing it to sprout. This typically takes one to two days.
3. Drying:
   • Once the urad dal has sprouted, it is dried at low temperatures to retain its nutritional value. Drying halts further sprouting and prepares the dal for consumption or further processing.

Benefits of Sprout-Activated Urad Dal:

1. Increased Nutrient Content:
   • Sprouting enhances the nutritional profile of urad dal. The sprouting process activates enzymes that break down complex nutrients into simpler forms, making them more bioavailable. This can lead to an increase in essential nutrients like vitamins, minerals, and amino acids.
2. Improved Digestibility:
   • Sprouting helps in breaking down anti-nutrients and compounds that may hinder nutrient absorption. This can result in improved digestibility, making the nutrients in urad dal more accessible to the body.
3. Enzyme Activation:
   • Enzymes become more active during the sprouting process. Enzymes aid in the digestion and absorption of nutrients, potentially promoting better overall digestive health.
4. Antioxidant Content:
   • Sprouted urad dal may have increased antioxidant activity compared to non-sprouted counterparts. Antioxidants help neutralize harmful free radicals in the body, contributing to overall health.
5. Potential Blood Sugar Regulation:
   • Some studies suggest that sprouting may lead to a reduction in the glycemic index of legumes, including urad dal. This can be beneficial for individuals looking to manage blood sugar levels.
6. Enhanced Protein Quality:
   • Sprouting can improve the quality of protein in urad dal by increasing the availability of essential amino acids. This can be particularly advantageous for individuals following vegetarian or vegan diets.
7. Texture and Flavor:
   • Sprouted urad dal may have a slightly different texture and flavor compared to non-sprouted varieties. Some people find sprouted legumes to be milder and easier to digest.

Hope you benefit the goodness of this seasonal dal that is consciously processed.

Product produced and processed according to NPOP standard of India and EC regulation no. 834/2007

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