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 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.
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.[2] While the urad dal was, along with the mung bean, originally placed in Phaseolus, it has since been transferred to Vigna.[citation needed]
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.
Its usage is quite common in Dogra Cuisine of Jammu and Lower Himachal region. The key ingredient of Dal Maddhra or Maah Da Maddhra dish served in Dogri Dhaam of Jammu is Vigna Mungo lentil.[3] Similarly, another dish Teliya Maah popular in Jammu & Kangra uses this lentil.[4] Traditionally, Vigna Mungo Lentil is used for preparing Dogra styleKhichdi 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 Uttarakhand Cuisine, Vigna Mungo is used for preparing traditional dish called Chainsu or Chaisu.[5]
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 bati.
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. 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.
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central
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).[6] 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.[2] Black gram is also very high in folate (628 µg/100g raw, 216 µg/100g cooked).[7]
Use in medieval crucible construction
In medieval India, this bean was used in a technique to facilitate making crucibles impermeable.[8]
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:[9]
^. USDA National Nutrient Database for Standard Reference. US Department of Agriculture. Archived from the original on January 7, 2019.
^Brink, Martin (2006). Plant resources of tropical Africa 1: cereals and pulses. Wageningen: PROTA Foundation. pp. 206–207. ISBN978-90-5782-170-7.
^Vijaya J. Deshpande. "Musavijnana or the ancient science of crucibles" (PDF). Indian National Science Academy.
^Krishnamurti, Bhadriraju (2003). The Dravidian Languages. Cambridge: Cambridge University Press. pp. 16. ISBN978-0-521-02512-6.
Bibliography
H.K. Bakhru (1997). Foods that Heal. The Natural Way to Good Health. Orient Paperbacks. ISBN978-81-222-0033-1.
M. Nitin, S. Ifthekar, M. Mumtaz. 2012. Hepatoprotective activity of Methanolic extract of blackgram. RGUHS J Pharm Sci 2(2):62-67.
External links
Wikimedia Commons has media related to Vigna mungo.
Vigna mungo (L.) Hepper
February 25, 2023
vigna, mungo, confused, with, mung, bean, also, known, black, gram, urad, bean, urid, bean, mash, kalai, uzhunnu, parippu, ulundu, paruppu, minapa, pappu, uddu, black, matpe, bean, grown, south, asia, like, relative, mung, bean, been, reclassified, from, phase. Not to be confused with mung bean 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 Vigna mungoDry urad beansScientific classificationKingdom PlantaeClade TracheophytesClade AngiospermsClade EudicotsClade RosidsOrder FabalesFamily FabaceaeSubfamily FaboideaeGenus VignaSpecies V mungoBinomial nameVigna mungo L HepperSynonyms 1 Azukia mungo L Masam Phaseolus hernandezii Savi Phaseolus mungo L Phaseolus roxburghii Wight amp Arn Black gram originated in South Asia where it has been in cultivation from ancient times and is one of the most highly prized 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 Contents 1 Description 2 Cooking 3 Nutrition 4 Use in medieval crucible construction 5 Names 6 Varieties 7 See also 8 References 8 1 Bibliography 9 External linksDescription EditIt 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 2 While the urad dal was along with the mung bean originally placed in Phaseolus it has since been transferred to Vigna citation needed Cooking EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed January 2021 Learn how and when to remove this template message Dry split urad beans Crispy masala dosa made from batter Dal makhani a popular Indian dish with Vigna mungo as its main ingredient Kalai ruti breakfast served with different vortas and chicken curry in Rajshahi Bangladesh 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 Its usage is quite common in Dogra Cuisine of Jammu and Lower Himachal region The key ingredient of Dal Maddhra or Maah Da Maddhra dish served in Dogri Dhaam of Jammu is Vigna Mungo lentil 3 Similarly another dish Teliya Maah popular in Jammu amp Kangra uses this lentil 4 Traditionally Vigna Mungo Lentil is used for preparing Dogra style 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 Uttarakhand Cuisine Vigna Mungo is used for preparing traditional dish called Chainsu or Chaisu 5 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 bati 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 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 EditMungo beans mature seeds rawNutritional value per 100 g 3 5 oz Carbohydrates58 99Sugars0Dietary fiber18 3Fat1 64 gProtein25 21VitaminsQuantity DV Thiamine B1 24 0 273 mgRiboflavin B2 21 0 254 mgNiacin B3 10 1 447 mgPantothenic acid B5 0 0 0 mgVitamin B622 0 281 mgFolate B9 157 628 mgCholine0 0 mgVitamin C0 0 mgVitamin E0 0 mgVitamin K0 0 mgMineralsQuantity DV Calcium14 138 mgIron58 7 57 mgMagnesium75 267 mgManganese0 0 mgPhosphorus54 379 mgPotassium21 983 mgSodium3 38 mgZinc35 3 35 mgOther constituentsQuantityWater10 8Link to USDA Database entryUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData CentralIts 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 6 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 2 Black gram is also very high in folate 628 µg 100g raw 216 µg 100g cooked 7 Use in medieval crucible construction EditIn medieval India this bean was used in a technique to facilitate making crucibles impermeable 8 Names EditThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed January 2021 Learn how and when to remove this template message 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 9 Caribbean Hindustani Fiji Hindi उरद द ल urdi dal Gujarati અળદ aḷad અડદ aḍad Hindi उड द द ल uṛad dal उरद द ल urad dal Kannada ಉದ ದ uddu ಉದ ದ ನ ಬ ಳ uddina beḷe Marathi Konkani उड द uḍid Malayalam ഉഴ ന ന uẓhunnu Punjabi ਮ ਹ ਦ ਦ ਲ manha di dal Tamil உள ந த uḷuntu ulundu ulutham paruppu Telugu మ న మ ల minumulu and uddhi pappu in Rayalaseema Tulu urdu bele Urdu اورد دال urad dalIts name in selected Indic languages however derives from Sanskrit masa म ष Dogri 𑠢 𑠪 𑠛 𑠛 𑠥 Maah Di Daal म ह द द ल Assamese ম ট ম হ matimah ম ট কল ই matikolai Bengali ম সক ল ই ড ল mashkalai ḍal Nepali Kalo Daal black lentil म स mas Punjabi دال ماش dal mashOther names include Odia ବ ର ଡ ଲ biri ḍali Sinhala උඳ undu Myanmar မတ ပ matpe Vietnamese đậu muồng ănVarieties EditThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed January 2021 Learn how and when to remove this template message Pant Urd 31 PU 31 Lam Black Gram 884 LBG 884 Trombay Urd TU 40 Pant U 13 JU 2 Type 9 Barkha Gwalior 2Mutant varieties CO 1 and Sarla Spring season varieties Prabha and AKU 4 First urad bean variety developed in T9 1948 See also EditKalai ruti Uttapam Chakuli pitha Dahi vadaReferences Edit The Plant List A Working List of All Plant Species Retrieved 14 December 2014 a b Post Harvest Profile of Black Gram PDF Government of India Ministry of Agriculture 2006 Brien Charmaine O 2013 12 15 The Penguin Food Guide to India Penguin UK ISBN 978 93 5118 575 8 Gazetteer of the Kangra District 1883 Calcutta Central Press Company Limited 1883 Vashishta Pratishtha 2020 04 07 IndiSpice BlueRose Publishers Mungo beans mature seeds raw USDA National Nutrient Database for Standard Reference US Department of Agriculture Archived from the original on January 7 2019 Brink Martin 2006 Plant resources of tropical Africa 1 cereals and pulses Wageningen PROTA Foundation pp 206 207 ISBN 978 90 5782 170 7 Vijaya J Deshpande Musavijnana or the ancient science of crucibles PDF Indian National Science Academy Krishnamurti Bhadriraju 2003 The Dravidian Languages Cambridge Cambridge University Press pp 16 ISBN 978 0 521 02512 6 Bibliography Edit H K Bakhru 1997 Foods that Heal The Natural Way to Good Health Orient Paperbacks 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 Edit Wikimedia Commons has media related to Vigna mungo Vigna mungo L Hepper Retrieved from https en wikipedia org w index php title Vigna mungo amp oldid 1132985733, wikipedia, wiki, book, books, library,
