Black Gram (Sabat Maash) - 500g
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.
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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.
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Product Details
Arabian Farms Black Gram (Sabut Maash), 500 g offers whole dark-skinned urad with an earthy flavour and creamy interior in a smaller pack. It suits occasional sabut maash daal, daal makhani-style dishes, mixed daal and slow-cooked stews.
What this 500 g pack offers
- Non-hybrid whole black gram selected for Pakistani cooking
- Carefully sorted and graded before hygienic packing
- No added colours, flavours or preservatives
- Convenient quantity for smaller households or trial recipes
- Batch-coded for accountable handling
How to cook sabut maash
- Inspect and rinse 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 and gently mash some grains for a creamier consistency.
A pressure cooker generally shortens cooking. Water quality, soaking and pulse age affect timing; add acidic ingredients after softening begins if the grains remain firm.
Best uses
- Sabut maash daal
- Daal makhani-style dishes
- Mixed daal
- Rich curries and stews
- Daal served with naan, roti or rice
Sabut maash vs whole masoor
Sabut maash is black gram and develops a fuller, creamier texture. Whole masoor consists of smaller lentils that retain a more distinct shape. They are different pulses, not interchangeable names.
Nutrition in context
Black gram naturally provides plant protein, dietary fibre and carbohydrates. It should not be presented through guaranteed strength, digestion or wellness outcomes.
Storage
Store tightly sealed in a cool, dry place away from moisture and sunlight. Use a clean, dry scoop.
Frequently asked questions
Does sabut maash require soaking?
Overnight soaking is strongly recommended for shorter and more even cooking.
How do I make it creamy?
Cook until fully tender, simmer longer and gently mash part of the daal to thicken it naturally.
Is the 500 g pack a different pulse?
No. It is the smaller pack option; choose according to household use and storage needs.
For regular use, see Black Gram (Sabut Maash), 1 kg.
