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

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