Vigna mungo - Revision history

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2026-02-07T13:20:37Z

slightly fixed intro to improve readability and updated info for consistency

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← Older revision		Revision as of 04:02, 22 June 2022
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	[[File:Breakfast South India.jpg\|thumb\|[[Idli]] and [[medu vada]], a very common breakfast in South India]]		[[File:Breakfast South India.jpg\|thumb\|[[Idli]] and [[medu vada]], a very common breakfast in South India]]
	''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.		''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.<ref>{{Cite book \|last=Brien \|first=Charmaine O' \|url=https://books.google.com/books?id=BGhBAgAAQBAJ&dq=Dal+Madra&pg=PT65 \|title=The Penguin Food Guide to India \|date=2013-12-15 \|publisher=Penguin UK \|isbn=978-93-5118-575-8 \|language=en}}</ref> Similarly, another dish ''Teliya Maah'' popular in Jammu & Kangra uses this lentil.<ref>{{Cite book \|url=https://books.google.com/books?id=uZsIAAAAQAAJ&dq=Kangra+Urad&pg=PA78 \|title=Gazetteer of the Kangra District: 1883 \|date=1883 \|publisher=Calcutta Central Press Company Limited \|language=en}}</ref> 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''.<ref>{{Cite book \|last=Vashishta \|first=Pratishtha \|url=https://books.google.com/books?id=vqHbDwAAQBAJ \|title=IndiSpice \|date=2020-04-07 \|publisher=BlueRose Publishers \|language=en}}</ref>

			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 India]]n 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.		It is also extensively used in [[South India]]n 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.

	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 ''[[Baati\|bati]]''.

	== Nutrition ==		== Nutrition ==
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	==Use in medieval crucible construction==		==Use in medieval crucible construction==
	In [[medieval India]], this bean ~~is said to have been~~ used in making crucibles impermeable.<ref>{{cite web\|url=https://insa.nic.in/writereaddata/UpLoadedFiles/IJHS/Vol31_4_4_VJDeshpande.pdf \|title=Musavijnana or the ancient science of crucibles \|publisher=Indian National Science Academy \|author=Vijaya J. Deshpande}}</ref>		In [[medieval India]], this bean was used in a technique to facilitate making crucibles impermeable.<ref>{{cite web\|url=https://insa.nic.in/writereaddata/UpLoadedFiles/IJHS/Vol31_4_4_VJDeshpande.pdf \|title=Musavijnana or the ancient science of crucibles \|publisher=Indian National Science Academy \|author=Vijaya J. Deshpande}}</ref>

	==Names==		==Names==
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	* [[Caribbean Hindustani]]/[[Fiji Hindi]]: उरदी दाल ''urdi dal''		* [[Caribbean Hindustani]]/[[Fiji Hindi]]: उरदी दाल ''urdi dal''
	* [[Gujarati language\|Gujarati]]: અળદ ''aḷad'', અડદ ''aḍad''		* [[Gujarati language\|Gujarati]]: અળદ ''aḷad'', અડદ ''aḍad''
	* [[Punjabi language\|Punjabi]]: ਮਾਂਹ ਦੀ ਦਾਲ, "mānha di dāl"
	* [[Hindi]]: उड़द दाल ''uṛad dāl'', उरद दाल ''urad dāl''		* [[Hindi]]: उड़द दाल ''uṛad dāl'', उरद दाल ''urad dāl''
	* [[Kannada]]: ಉದ್ದು ''uddu'', ಉದ್ದಿನ ಬೇಳೆ ''uddina bēḷe''		* [[Kannada]]: ಉದ್ದು ''uddu'', ಉದ್ದಿನ ಬೇಳೆ ''uddina bēḷe''
	* [[Marathi language\|Marathi]]/[[Konkani language\|Konkani]]: उडीद ''uḍid''		* [[Marathi language\|Marathi]]/[[Konkani language\|Konkani]]: उडीद ''uḍid''
	* [[Malayalam language\|Malayalam]]: ഉഴുന്ന് ''uẓhunnu''		* [[Malayalam language\|Malayalam]]: ഉഴുന്ന് ''uẓhunnu''
			* [[Punjabi language\|Punjabi]]: ਮਾਂਹ ਦੀ ਦਾਲ, "mānha di dāl"
	* [[Tamil language\|Tamil]]: உளுந்து ''uḷuntu'', ''ulundu'', ''ulutham paruppu''		* [[Tamil language\|Tamil]]: உளுந்து ''uḷuntu'', ''ulundu'', ''ulutham paruppu''
	* [[Telugu language\|Telugu]]: మినుములు ''minumulu'' and ~~Uddhi Pappu~~ in Rayalaseema		* [[Telugu language\|Telugu]]: మినుములు ''minumulu'' and ''uddhi pappu'' in Rayalaseema
	* [[Tulu language\|Tulu]]: ''urdu bele''		* [[Tulu language\|Tulu]]: ''urdu bele''
	* [[Urdu language\|Urdu]]: اورد دال ''urad dāl''		* [[Urdu language\|Urdu]]: اورد دال ''urad dāl''
	Its name in selected Indic languages, however, derives from Sanskrit masa		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''		* [[Assamese language\|Assamese]]: মাটিমাহ ''matimah'', মাটিকলাই ''matikolai''
	* [[Bengali language\|Bengali]]: মাসকালাই ডাল ''mashkalai ḍal''		* [[Bengali language\|Bengali]]: মাসকালাই ডাল ''mashkalai ḍal''

UpdateBot: robot: Update article

2022-05-10T12:57:10Z

robot: Update article

← Older revision		Revision as of 18:27, 10 May 2022
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	}}		}}

	'''''Vigna mungo''''', the '''black gram''', '''urad bean''', '''uzhunnu parippu''', '''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'').		'''''Vigna mungo''''', the '''black gram''', '''urad bean''', '''mash kalai''', '''uzhunnu parippu''', '''ulundu paruppu''', '''minapa pappu''', '''Uddu''' ('''in Kannada''') 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 ~~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 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]].

	==Description==		==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.<ref name=":0">{{Cite web\|url = http://agmarknet.nic.in/BlackGram1.pdf\|title = Post Harvest Profile of Black Gram\|date = 2006\|publisher = Government of India, Ministry of Agriculture}}</ref> While the urad dal was, along with the [[mung bean]], originally placed in ''[[Phaseolus]]'', it has since been transferred to ''[[Vigna]]''.{{Cn\|date=January 2021}}		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.<ref name=":0">{{Cite web\|url = http://agmarknet.nic.in/BlackGram1.pdf\|title = Post Harvest Profile of Black Gram\|date = 2006\|publisher = Government of India, Ministry of Agriculture}}</ref> While the urad dal was, along with the [[mung bean]], originally placed in ''[[Phaseolus]]'', it has since been transferred to ''[[Vigna]]''.{{Citation needed\|date=January 2021}}

	==Cooking==		==Cooking==
	{{Unreferenced section\|date=January 2021}}		{{Unreferenced section\|date=January 2021}}
	~~[[File:Breakfast South India.jpg\|thumb\|[[Idli]] and [[medu vada]], a very common breakfast in South India]]~~
	[[File:Paper Masala Dosa.jpg\|thumb\|195px\|Crispy masala dosa made from batter]]		[[File:Paper Masala Dosa.jpg\|thumb\|195px\|Crispy masala dosa made from batter]]
	[[File:Dal Makhani.jpg\|thumb\|195px\|''[[Dal makhani]]'', a popular Indian dish with ''Vigna mungo'' as its main ingredient]]		[[File:Dal Makhani.jpg\|thumb\|195px\|''[[Dal makhani]]'', a popular Indian dish with ''Vigna mungo'' as its main ingredient]]
			[[File:Kalai ruti with bhurta & duck meat.jpg\|thumb\|Kalai ruti, breakfast served with different [[Bhurta\|vorta]]s and chicken [[curry]] in [[Rajshahi]], [[Bangladesh]]]]
			[[File:Breakfast South India.jpg\|thumb\|[[Idli]] and [[medu vada]], a very common breakfast in South India]]
	''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.		''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.

	It is also extensively used in [[South India]]n 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. [[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.		It is also extensively used in [[South India]]n 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.

	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 ''[[Baati\|bati]]''.		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 ''[[Baati\|bati]]''.

	== Nutrition ==		== Nutrition ==
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	}}		}}

	~~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).<ref>{{Cite web\|url = https://ndb.nal.usda.gov/ndb/foods/show/16083\|title = Mungo beans, mature seeds, raw\|website = USDA National Nutrient Database for Standard Reference\|publisher = US Department of Agriculture}}</ref> 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.<ref name=":0" /> Black gram is also very high in folate (~~628µg~~/100g raw, ~~216µg~~/100g cooked).<ref>{{Cite book\|title=Plant resources of tropical Africa 1: cereals and pulses\|last=Brink\|first=Martin\|publisher=PROTA Foundation\|year=2006\|isbn=978-90-5782-170-7\|location=Wageningen\|pages=206–207}}</ref>		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).<ref>{{Cite web\|url = https://ndb.nal.usda.gov/ndb/foods/show/16083\|title = Mungo beans, mature seeds, raw\|website = USDA National Nutrient Database for Standard Reference\|publisher = US Department of Agriculture}}</ref> 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.<ref name=":0" /> Black gram is also very high in folate (628 µg/100g raw, 216 µg/100g cooked).<ref>{{Cite book\|title=Plant resources of tropical Africa 1: cereals and pulses\|last=Brink\|first=Martin\|publisher=PROTA Foundation\|year=2006\|isbn=978-90-5782-170-7\|location=Wageningen\|pages=206–207}}</ref>

	==Use in medieval crucible construction==		==Use in medieval crucible construction==
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	* [[Assamese language\|Assamese]]: মাটিমাহ ''matimah'', মাটিকলাই ''matikolai''		* [[Assamese language\|Assamese]]: মাটিমাহ ''matimah'', মাটিকলাই ''matikolai''
	* [[Bengali language\|Bengali]]: মাসকালাই ডাল ''mashkalai ḍal''		* [[Bengali language\|Bengali]]: মাসকালাই ডাল ''mashkalai ḍal''
	* [[Nepali language\|Nepali]]: Kalo Daal( black lentil) , मास ''mās''		* [[Nepali language\|Nepali]]: Kalo Daal( black lentil), मास ''mās''
	* [[Punjabi language\|Punjabi]] : دال ماش ''dāl māsh''		* [[Punjabi language\|Punjabi]] : دال ماش ''dāl māsh''
	Other names include:		Other names include:
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	==External links==		==External links==
	{{~~commonscat~~}}		{{commons category}}
	* [http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261009 Vigna mungo (L.) Hepper]		* [http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261009 Vigna mungo (L.) Hepper]

imported>Jibin32fdb at 20:23, 7 August 2021

2021-08-07T20:23:57Z

New page

{{short description|Species of plant}}
{{Distinguish|mung bean}}
{{Speciesbox
|image = Black gram.jpg
|image_caption = Dry urad beans
|genus = Vigna
|species = mungo
|authority = [[Carl Linnaeus|(L.)]] [[Frank Nigel Hepper|Hepper]]
|synonyms =
{{Plainlist | style = margin-left: 1em; text-indent: -1em; |
* ''Azukia mungo'' (L.) Masam.
* ''Phaseolus hernandezii'' Savi
* ''Phaseolus mungo'' L.
* ''Phaseolus roxburghii'' Wight & Arn.
}}
|synonyms_ref = <ref>{{cite web
|url=http://www.theplantlist.org/tpl1.1/record/ild-3538
|title=The Plant List: A Working List of All Plant Species
|access-date=14 December 2014}}</ref>
}}

'''''Vigna mungo''''', the '''black gram''', '''urad bean''', '''uzhunnu parippu''', '''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 [[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 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]].

==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.<ref name=":0">{{Cite web|url = http://agmarknet.nic.in/BlackGram1.pdf|title = Post Harvest Profile of Black Gram|date = 2006|publisher = Government of India, Ministry of Agriculture}}</ref> While the urad dal was, along with the [[mung bean]], originally placed in ''[[Phaseolus]]'', it has since been transferred to ''[[Vigna]]''.{{Cn|date=January 2021}}

==Cooking==
{{Unreferenced section|date=January 2021}}
[[File:Breakfast South India.jpg|thumb|[[Idli]] and [[medu vada]], a very common breakfast in South India]]
[[File:Paper Masala Dosa.jpg|thumb|195px|Crispy masala dosa made from batter]]
[[File:Dal Makhani.jpg|thumb|195px|''[[Dal makhani]]'', a popular Indian dish with ''Vigna mungo'' as its main ingredient]]
''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.

It is also extensively used in [[South India]]n 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. [[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.

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 ''[[Baati|bati]]''.

== Nutrition ==

{{nutritionalvalue
| name=Mungo beans, mature seeds, raw
| water=10.8
| kCal=341
| protein=25.21
| fat=1.64 g
| carbs=58.99
| fiber=18.3
| sugars=0
| calcium_mg=138
| iron_mg=7.57
| magnesium_mg=267
| phosphorus_mg=379
| potassium_mg=983
| sodium_mg=38
| zinc_mg=3.35
| manganese_mg=0
| vitC_mg=0
| thiamin_mg=0.273
| riboflavin_mg=0.254
| niacin_mg=1.447
| pantothenic_mg=0.0
| vitB6_mg=0.281
| folate_ug=628
| choline_mg=0
| vitE_mg=0
| vitK_ug=0
| source_usda = 1
| note=[https://ndb.nal.usda.gov/ndb/foods/show/16083 Link to USDA Database entry]
}}

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).<ref>{{Cite web|url = https://ndb.nal.usda.gov/ndb/foods/show/16083|title = Mungo beans, mature seeds, raw|website = USDA National Nutrient Database for Standard Reference|publisher = US Department of Agriculture}}</ref> 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.<ref name=":0" /> Black gram is also very high in folate (628µg/100g raw, 216µg/100g cooked).<ref>{{Cite book|title=Plant resources of tropical Africa 1: cereals and pulses|last=Brink|first=Martin|publisher=PROTA Foundation|year=2006|isbn=978-90-5782-170-7|location=Wageningen|pages=206–207}}</ref>

==Use in medieval crucible construction==
In [[medieval India]], this bean is said to have been used in making crucibles impermeable.<ref>{{cite web|url=https://insa.nic.in/writereaddata/UpLoadedFiles/IJHS/Vol31_4_4_VJDeshpande.pdf |title=Musavijnana or the ancient science of crucibles |publisher=Indian National Science Academy |author=Vijaya J. Deshpande}}</ref>

==Names==
{{More citations needed section|date=January 2021}}
''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'':<ref>{{Cite book|title=The Dravidian Languages|url=https://archive.org/details/dravidianlanguag00kris|url-access=limited|last=Krishnamurti|first=Bhadriraju|publisher=Cambridge University Press|year=2003|isbn=978-0-521-02512-6|location=Cambridge|pages=[https://archive.org/details/dravidianlanguag00kris/page/n45 16]}}</ref>
* [[Caribbean Hindustani]]/[[Fiji Hindi]]: उरदी दाल ''urdi dal''
* [[Gujarati language|Gujarati]]: અળદ ''aḷad'', અડદ ''aḍad''
* [[Punjabi language|Punjabi]]: ਮਾਂਹ ਦੀ ਦਾਲ, "mānha di dāl"
* [[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''
* [[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

* [[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==
{{Unreferenced section|date=January 2021}}
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==
<references />

=== Bibliography ===
* {{cite book | author=H.K. Bakhru | title=Foods that Heal. The Natural Way to Good Health| publisher=Orient Paperbacks | year=1997| isbn=978-81-222-0033-1}}
* M. Nitin, S. Ifthekar, M. Mumtaz. 2012. Hepatoprotective activity of Methanolic extract of blackgram. RGUHS J Pharm Sci 2(2):62-67.

==External links==
{{commonscat}}
* [http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261009 Vigna mungo (L.) Hepper]

{{Taxonbar|from=Q369447}}

[[Category:Vigna|mungo]]
[[Category:Edible legumes]]
[[Category:Nitrogen-fixing crops]]
[[Category:Crops originating from India]]