Black Gram (Sabat Maash)
Delivery across Pakistan
Same-day or swift local delivery is available in Islamabad/Rawalpindi, Lahore, Sadiqabad and Bahawalpur, subject to stock and outlet coverage. Other Pakistan destinations usually arrive within 3–5 days.
Free shipping with advance payment
Free shipping on orders of PKR 3,000 or more with advance payment by bank transfer. Share your payment screenshot with WhatsApp support for confirmation. This offer does not apply to cash-on-delivery orders.
7-day returns
Return within 7 days of purchase. Opened oil bottles are accepted when less than 10% has been used. Approved returns have no courier charge; customers in a branch city are encouraged to return to the nearest outlet.
Leakage or transit damage
Contact us for replacement or compensation after basic order and damage verification.
Product Details
Black Gram (Sabut Maash/Urad Sabut) is a whole dark-skinned pulse that becomes creamy inside during slow cooking. Its earthy flavour and body make it especially useful for sabut maash daal, daal makhani-style recipes, curries and hearty stews.
Why choose Arabian Farms Sabut Maash?
- Non-hybrid whole black gram selected for Pakistani cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Whole pulse suited to slow-cooked, creamy daal
- Batch-coded for accountable handling
How to prepare black gram
- Inspect and rinse the pulse thoroughly.
- Soak in plenty of water for 8–12 hours or overnight.
- Discard the soaking water, add fresh water and cook until completely tender.
- Simmer longer for a creamier daal, then finish with your preferred tarka.
A pressure cooker usually reduces cooking time. Salt, tomatoes and other acidic ingredients can be adjusted according to the recipe; if the pulse remains firm, add acidic ingredients after it begins to soften.
Best Pakistani and South Asian uses
- Sabut maash daal
- Daal makhani-style dishes
- Slow-cooked mixed daal
- Rich bean-and-lentil stews
- Daal served with naan, roti or steamed rice
Sabut maash vs dhuli maash
Sabut maash retains its dark skin and takes longer to cook, developing a fuller, creamier body. Dhuli maash is split and skinned, cooks faster and produces a different texture.
Nutrition in context
Black gram naturally contains plant protein, dietary fibre and carbohydrates. Preparation, portion size and the rest of the meal matter more than broad “superfood” promises.
Storage
Store tightly sealed in a cool, dry place away from humidity and direct sunlight. Always use a clean, dry scoop.
Frequently asked questions
Must sabut maash be soaked?
Overnight soaking is strongly recommended for shorter, more even cooking.
Is sabut maash the same as daal makhani?
Sabut maash is the pulse. Daal makhani is a prepared dish that commonly uses whole black gram with other ingredients.
How do I make black gram creamy?
Cook until completely tender, then simmer and gently mash some of the grains to thicken the daal naturally.
Compare the lighter texture of Green Lentils (Sabut Moong).
