Urad dal black split

Black Gram Split

Organic black Urad Dal

It sounds like you're referring to different types of lentils and pulses commonly used in Indian cuisine. Here's a brief overview of each:

1. Ulutham Paruppu: This is the Tamil term for urad dal or black gram. It's a type of pulse that's used in various South Indian dishes. It can be split or whole, and is often used to make idlis, dosas, and vadas. It has a mild, nutty flavor and is also used in tempering for curries and other dishes.

2. Black Gram Split: This generally refers to urad dal when it is split and de-skinned. It's the same as urad dal split and is used in cooking for its rich, creamy texture and its ability to absorb flavors well.

3. Urad Dal Black Split: This is another term for split urad dal. It's black in color and has been split and de-skinned. This type of dal is commonly used in a variety of Indian dishes including dals, soups, and even some sweet dishes.

In cooking, urad dal can be used both in its split form (as urad dal) and in its whole form. When cooking with urad dal, it's often soaked before use to reduce cooking time and to help with digestion.