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''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, 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 Pulse (legume), 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 southern part of India, northern part of Bangladesh and Nepal. In Bangladesh and Nepal it is known as mash daal. It is a popular ''daal'' (legume) side dish in South Asia, 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.
''Vigna mungo'' is popular in Northern India, largely used to make ''dal'' from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into ''dal''; prepared like this it has an unusual mucilaginous texture.
Its usage is quite common in Dogra Cuisine of Jammu division, Jammu and Himachal Pradesh, Lower Himachal region. The key ingredient of ''Dal Maddhra'' or ''Maah Da Maddhra'' dish served in Dham, Dogri Dhaam of Jammu is ''Vigna Mungo'' lentil. Similarly, another dish ''Teliya Maah'' popular in Jammu & Kangra uses this lentil. Traditionally, Vigna Mungo Lentil is used for preparing Dogras, Dogra style Khichdi (dish), Khichdi during Panj Bhikham and Makar Sankranti festival in Jammu and Lower Himachal. Besides, fermented Vigna Mungo paste is also used to prepare ''Lakhnapuri Bhalle'' or ''Lakhanpuri Laddu'' ( a popular street food of Jammu region).
In Uttarakhandi cuisine, Uttarakhand Cuisine, Vigna Mungo is used for preparing traditional dish called ''Chainsu'' or ''Chaisu''.
In North Indian cuisine, it is used as an ingredient of ''Dal makhani,'' which is a Modern restaurant style adaptation of Traditional ''Sabut Urad Dal'' of Northern India.
In Bengal, it is used in ''kalai ruti'', ''biulir dal''. In Rajasthan, It is one of the ingredients of ''Panchmel dal'' which is usually consumed with ''Baati, bati''.
It is also extensively used in South Indian culinary preparations. Black gram is one of the key ingredients in making idli and Dosa (food), dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. Vada (food), 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.
Vigna mungo (L.) Hepper
{{Taxonbar, from=Q369447 Vigna, mungo Edible legumes Nitrogen-fixing crops Crops originating from India
Description
It is an erect, suberect or trailing, densely hairy, annual bush. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long. The plant grows 30–100 cm with large hairy leaves and 4–6 cm seed pods. While the urad dal was, along with the mung bean, originally placed in ''Phaseolus'', it has since been transferred to ''Vigna''.Cooking
''Vigna mungo'' is popular in Northern India, largely used to make ''dal'' from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into ''dal''; prepared like this it has an unusual mucilaginous texture.
Its usage is quite common in Dogra Cuisine of Jammu division, Jammu and Himachal Pradesh, Lower Himachal region. The key ingredient of ''Dal Maddhra'' or ''Maah Da Maddhra'' dish served in Dham, Dogri Dhaam of Jammu is ''Vigna Mungo'' lentil. Similarly, another dish ''Teliya Maah'' popular in Jammu & Kangra uses this lentil. Traditionally, Vigna Mungo Lentil is used for preparing Dogras, Dogra style Khichdi (dish), Khichdi during Panj Bhikham and Makar Sankranti festival in Jammu and Lower Himachal. Besides, fermented Vigna Mungo paste is also used to prepare ''Lakhnapuri Bhalle'' or ''Lakhanpuri Laddu'' ( a popular street food of Jammu region).
In Uttarakhandi cuisine, Uttarakhand Cuisine, Vigna Mungo is used for preparing traditional dish called ''Chainsu'' or ''Chaisu''.
In North Indian cuisine, it is used as an ingredient of ''Dal makhani,'' which is a Modern restaurant style adaptation of Traditional ''Sabut Urad Dal'' of Northern India.
In Bengal, it is used in ''kalai ruti'', ''biulir dal''. In Rajasthan, It is one of the ingredients of ''Panchmel dal'' which is usually consumed with ''Baati, bati''.
It is also extensively used in South Indian culinary preparations. Black gram is one of the key ingredients in making idli and Dosa (food), dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. Vada (food), 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.
Nutrition
Its nutrition numbers when raw differ from when cooked. When raw 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). 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 (628 µg/100g raw, 216 µg/100g cooked).Use in medieval crucible construction
In medieval India, this bean was used in a technique to facilitate making crucibles impermeable.Names
''Vigna mungo'' is known by various names across South and Southeast Asia. Its name in most languages of India derives from Proto-Dravidian ''*uẓ-untu-'', borrowed into Sanskrit as ''uḍida'': * Caribbean Hindustani/Fiji Hindi: उरदी दाल ''urdi dal'' * Gujarati language, Gujarati: અળદ ''aḷad'', અડદ ''aḍad'' * Hindi: उड़द दाल ''uṛad dāl'', उरद दाल ''urad dāl'' * Kannada: ಉದ್ದು ''uddu'', ಉದ್ದಿನ ಬೇಳೆ ''uddina bēḷe'' * Marathi language, Marathi/Konkani language, Konkani: उडीद ''uḍid'' * Malayalam language, Malayalam: ഉഴുന്ന് ''uẓhunnu'' * Punjabi language, Punjabi: ਮਾਂਹ ਦੀ ਦਾਲ, "mānha di dāl" * Tamil language, Tamil: உளுந்து ''uḷuntu'', ''ulundu'', ''ulutham paruppu'' * Telugu language, Telugu: మినుములు ''minumulu'' and ''uddhi pappu'' in Rayalaseema * Tulu language, Tulu: ''urdu bele'' * Urdu language, Urdu: اورد دال ''urad dāl'' Its name in selected Indic languages, however, derives from Sanskrit ''masa'' (माष) : * Dogri language, Dogri: 𑠢𑠬𑠪𑠹 𑠛𑠮 𑠛𑠬𑠥, ''Maah Di Daal,'' माह् दी दाल * Assamese language, Assamese: মাটিমাহ ''matimah'', মাটিকলাই ''matikolai'' * Bengali language, Bengali: মাসকালাই ডাল ''mashkalai ḍal'' * Nepali language, Nepali: Kalo Daal( black lentil), मास ''mās'' * Punjabi language, Punjabi : دال ماش ''dāl māsh'' Other names include: * Odia language, Odia: ବିରି ଡାଲି ''biri ḍāli'' * Sinhala language, Sinhala : උඳු ''undu'' * Myanmar language, Myanmar: မတ်ပဲ ''matpe'' * Vietnamese language, Vietnamese: ''đậu muồng ăn''Varieties
Pant Urd 31 (PU-31) Lam Black Gram 884 (LBG 884) Trombay Urd (TU 40) *Pant U-13 *JU-2 *Type-9 *Barkha *Gwalior-2 Mutant varieties:CO-1 and Sarla. Spring season varieties:Prabha and AKU-4. First urad bean variety developed in – T9(1948).See also
* ''Kalai ruti'' * ''Uttapam'' * ''Chakuli pitha'' * ''Dahi vada''References
Bibliography
* * M. Nitin, S. Ifthekar, M. Mumtaz. 2012. Hepatoprotective activity of Methanolic extract of blackgram. RGUHS J Pharm Sci 2(2):62-67.External links
Vigna mungo (L.) Hepper
{{Taxonbar, from=Q369447 Vigna, mungo Edible legumes Nitrogen-fixing crops Crops originating from India