Not to be confused with mung bean. Black gram originated in South Asia, where it has been in cultivation from ancient times and is one lentils the most highly prized pulses of India. It is very widely used in Indian cuisine. 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. This section does not cite any sources. Vigna mungo is popular in Northern India, largely used to make dal from the whole or split, dehusked seeds. 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. It is very popular in Punjabi cuisine as an ingredient of dal makhani. In Bengal, it is used in kalai ruti, biulir dal. In Rajasthan, It is used to prepare dal which is usually consumed with bati. Percentages are roughly approximated using US recommendations for adults. 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.