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Black gram

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Everything about Black gram :

Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.

It is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. The bean is boiled and eaten whole or after splitting into dal; prepared like this it 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.

Black gram also known as

Language Ingredient Name
Bangali Mash kalair dal 
Gujarati Alad 
Hindi Urad dal 
Kannada Udina bele 
Kashmiri Maha 
Malyalam Uzhunnu parippu 
Marathi Uddachi dal 
Oriya Biri 
Tamil Ulutham parippu 
Telugu Minapa pappu 

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