tsp: black gram
Black gram is an excellent source of plant-based protein (approximately 25% by weight) and fiber, making it valuable for vegetarian and vegan diets. It also provides important minerals including iron, magnesium, and phosphorus.
About
Black gram (Vigna mungo), also known as urad or urid, is a small, black-skinned legume native to the Indian subcontinent. The dried whole seed is approximately 5–7 mm in diameter, with a hard black hull and a white or cream-colored interior. Black gram has a slightly sweet, earthy flavor and is available in several commercial forms: whole dried beans, split and hulled (urad dal), split with skin, and ground flour (urad flour). It is one of the most economically important pulses in India and is cultivated extensively throughout South Asia, Africa, and the Caribbean.
Culinary Uses
Black gram is a staple ingredient in South Asian cuisines, particularly Indian cooking. It is most commonly used as a split dal (urad dal) in curries, soups, and vegetable dishes, and ground into flour for making fermented batters for dosa and idli. Whole black gram is used in tempering (tadka) and in dry curries; the split variety is preferred for creamy preparations such as dal makhani. Black gram is also used to make papad (thin wafers) and is occasionally sprouted for salads and stir-fries. Fermentation of black gram flour produces characteristic tangy, slightly sour notes in South Indian breakfast foods.