Split urad dal retains the skins and also has a strong flavor. Skinned and split urad dal is creamy white and somewhat bland the dal is boiled and has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad. When used this way, the white lentils are usually used High fiber content: Urad dal is also rich in fiber content and thereby enhances digestion. It includes two types of fiber including soluble and insoluble fiber. Insoluble fiber helps to prevent constipation whereas soluble fiber aids in digestion.