Split Urad Dal Dealers in Jaipur

(5 products available)
  • Split White Urad Dal

    Split White Urad Dal

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    5 Ton (MOQ)

    • Color: White,White
    • Speciality: High In Protein
    • Brand Name: NIRVANA ATLANTIK
    • Type: Split
    • Calories: 341/100gms
    • Total Fat: 1.6 g/100gms
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  • Split Urad Dal

    Split Urad Dal

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    We are a well-known Supplier of Split Urad Dal. Our Split Urad Dal is free from adulterants and artificial colors. The offered Dal is highly treasured for its excellent taste and freshness, all across the nation.  Moreover, we test our offered Dal against various parameters of quality before making the dispatch. Our offered Black Urad Dal is available in various packaging options. We offer it at a highly affordable price.

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  • Best Deals from Split Urad Dal

  • Split Urad Dal

    Split Urad Dal

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    1 Container (MOQ)

    • Cultivation Type: Common
    • Packaging Type: Jute Bags, Plastic Packets
    • Drying Process: Natural
    • Packaging Size: 1Kg, 20Kg, 2Kg, 50Kg, 5Kg
    • Application: Cooking
    • Type: Legumes
    • Calcium: 13 %
    • Protein: 50%
    • Moisture Content: 6-7%
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  • Split Urad Dal

    Split Urad Dal

    60 - 100 Per Kilogram

    • Speciality: High in Protein
    • Storage: Store in a Dry Place
    • Calcium: 13 %
    • Protein: 50%
    • Moisture Content: 6-7%
    • Nutrition: Carbohydrates, Vitamins
    • Self life: 1 year
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  • URAD SPLIT CHILKA

    URAD SPLIT CHILKA

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    Urad Split Chilka has black skin while the inside is creamy white rich in protein and iron content has a strong flavor. Urad dal chilka is the black skin dal with cream color under the skin. It has a dark shiny appearance, rich and smoky flavor and a velvety texture. Urad dal chilka is a good source of protein when combined with cereals and other grains and also a good source of β complex vitamin, minerals like iron, manganese and molybdenum. It is rich in antioxidants and fiber content and offers protection against high cholesterol, cancer, heart attacks and helps maintain blood sugars. 

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