Vigna mungo

The black gram, scientifically known as *Vigna mungo*, is a highly valued legume grown in South Asia. It is also frequently called the urad bean. This plant belongs to the genus *Vigna*. Scientists previously classified it in the genus *Phaseolus*, similar to the mung bean. It is a vital crop for food security and nutrition in many regions. In India, it is a prized pulse grown during both the kharif and rabi seasons.

Physically, the black gram grows as an annual bush. This means the plant completes its life cycle in one year. The plant can be erect, suberect, or trailing along the ground. It is characterized by being densely hairy. The plant features large, hairy leaves and narrow, cylindrical seed pods. These pods can reach lengths of 4 to 6 cm. The plant uses a tap root to establish itself. This root develops into a branched root system. These branches contain smooth, rounded nodules.

The bean is a nutritional powerhouse for many populations. It contains a high concentration of protein, measuring 25 g per 100 g of dry weight. It is also rich in essential minerals and vitamins. For every 100 g, it provides 983 mg of potassium and 138 mg of calcium. It contains 7.57 mg of iron. The bean also offers vitamins like niacin, thiamine, and riboflavin. Notably, it is very high in folate. It contains 628 μg per 100 g of raw beans and 216 μg per 100 g of cooked beans. Because it complements the amino acids found in most cereals, it is essential to diets in India and Nepal.

Cultivation of the black gram has a long history. It originated in South Asia and has been grown since ancient times. Through the Indian indenture system, Indian immigrants introduced the crop to other tropical areas. These locations include the Caribbean, Fiji, Mauritius, Myanmar, and Africa. Over time, many specific varieties have been developed for different needs. For example, the first urad bean variety, T9, was developed in 1948. Other varieties include Pant Urd 31 (PU-31) and Lam Black Gram 884 (LBG 884). There are also specific types for the spring season, such as Prabha and AKU-4.

Culinary uses for *Vigna mungo* are incredibly diverse across Asia. In North India, it is often used to make dal. This can be done using the whole bean or the split, dehusked seeds. When prepared as dal, it often has a unique mucilaginous texture. This texture is common in dishes like Dal makhani. In the Dogra cuisine of Jammu, it is used for Dal Maddhra. It is also used for traditional khichdi during the Makar Sankranti festival. In Bengal, it is used for biulir dal and kalai ruti.

In South India, the bean is a fundamental ingredient for breakfast. It is used to make idli and dosa batter. To make this batter, one part black gram is mixed with three or four parts idli rice. The beans are also used to make vada, which is a deep-fried snack made from soaked batter.

In the Telugu states, the bean is even used in sweets called Sunnundallu. In Pakistan, it is known as Dhuli Mash ki daal and is used to make bhalla.

Beyond food, the black gram has had interesting historical and biological roles. In medieval India, the bean was used in a technique to make crucibles impermeable. This helped in metalworking processes. The plant's ability to grow in different seasons and environments makes it a resilient crop. It connects various agricultural systems across the tropical world. Its presence in so many different cultures shows how much people rely on this single species. From street foods like Lakhnapuri Bhalle to restaurant staples like Dal makhani, its impact is vast.