Vigna mungo, the black gram, urad bean,
ulundu paruppu, minapa pappu, mungo bean or black matpe bean (māṣa) is a bean
grown in South Asia. Like its relative, the mung bean, it has been reclassified
from the Phaseolus to the Vigna genus. The product sold as black lentil is
usually the whole urad bean, whereas the split bean (the interior being white)
is called white lentil. It should not be confused with the much smaller true
black lentil (Lens culinaris). Black
gram originated in South Asia, where it has been in cultivation from ancient
times and is one of the most highly prized pulses of India. It is very widely
used in Indian cuisine. In India the Black gram is one of the important pulses
grown in both Kharif and Rabi seasons. This crop is extensively grown in
Nagapattinam, Thiruvarur, Cuddalore, Thoothukudi, Tirunelveli, and Villupuram
districts of Tamilnadu. The Coastal Andhra region in Andhra Pradesh is known
for black gram. The Guntur District ranks first in Andhra Pradesh for the
production of black gram. In Nepal it is known as kalo maas daal or kalo daal
(black legume) and it is a very popular daal (legume) side dish that goes with
curry and rice as a platter. Black gram has also been introduced to other
tropical areas such as the Caribbean, Fiji, Mauritius, Myanmar and Africa,
mainly by Indian immigrants during the Indian indenture system.
Black gram is very nutritious as it contains
high levels of protein (25g/100g), potassium (983 mg/100g), calcium (138
mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), Thiamine (0.273
mg/100g), and riboflavin (0.254 mg/100g).[3] Black gram complements the
essential amino acids provided in most cereals and plays an important role in
the diets of the people of Nepal and India. Black gram is also very high in
folate (628µg/100g raw, 216µg/100g cooked).
Vada or udid vada also contain black gram and are made from soaked batter and deep-fried in cooking oil. The dough is also used in making papadum, in which white lentils are usually used.
- It
is also extensively used in South Indian culinary preparations. Black gram
is one of the key ingredients in making idli and dosa batter, in which one
part of black gram is mixed with three or four parts of idli rice to make
the batter.
- The dough is also
used in making Pappad, in which white lentils are usually used.
- It
is very popular in Punjabi cuisine as an ingredient of dal makhani. In
Bengal, it is used in biulir dal. In Rajasthan, It is used to prepare dal
which is usually consumed with bati.
- It
provides the benefit of strong immunity as per Ayurvedic medicine.
- No
cholesterol and trans fat
- Authentic organic
products. Free from artificial fertilizers, colors, flavors and
preservatives
- We collect the foods
directly from the Indian farmers.
- Products are free
from chemicals and cultivated under traditional treatment.
- We ensure the purity of this product with vacuum pack or bag
and maintenance also make sure that it is free from impurities and
contamination.