Black gram (Vigna Mungo L.), is one of the important pulses crop, grown throughout the country. The pulse ‘Black gram’ plays an important role in Indian diet, as it contains vegetable protein and supplement to cereal based diet.
Black gram is mainly cultivated in Indian subcontinent. Black lentil is nothing but the split black gram and after removing black skin it is sold as white lentil. In India Black gram is popular as “Urad dal” and it is highly prized pulse among all the pulses. Apart from India it is also cultivated in Pakistan, Afghanistan, Bangladesh and Myanmar.
Most suitable climate to cultivate Black gram is 27-30º C with heavy rainfall. This annual crop prefers loamy soil which has high water preservation capability. Black gram grows normally in 90-120 days and it also enriches the soil with nitrogen.
India is major producer and consumer country of black gram.
Scientific Classification of Black gram
Varieties of Black gram Important varieties of Black gram are Type 27, Type 56, Pusa 1, Pant 430, Khargone 3, ADT 1 to 3, HPU 6, T 65, LBG 402, LBG 22, LBG 20.
Health benefits of Black gram
Best source of protein, fat and carbohydrates.
Black gram also contains iron, folic acid, calcium, magnesium, potassium and vitamin B which are necessary for our body
It has two types of fibers: soluble and insoluble. Insoluble fiber helps to prevent constipation and soluble fiber helps in our digestion system.
It also helps to reduce cholesterol which ultimately improves cardiovascular health.
High amount of magnesium and folate of Black gram support blood circulation.
Black gram has medical properties which help to heal Rheumatic pains, stiff shoulder and contracted knees
Usage in daily life
Main and important use of Black gram is to make Dal, even split lentil is used for same purpose. Apart from this it is also used in making Uttappa, Dosa, Idali, Vada, Dal Makhhani etc.