Vigna mungo

{{short description|Species of plant}} {{Distinguish|Mung bean}} {{Use dmy dates|date=April 2026}} {{Speciesbox |image = Black gram.jpg |image_caption = Dry urad beans |genus = Vigna |species = mungo |authority = (L.) 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 |archive-date=17 November 2018 |archive-url=https://web.archive.org/web/20181117064607/http://www.theplantlist.org/tpl1.1/record/ild-3538 |url-status=live }}</ref> }}

The '''black gram''' or '''urad bean'''{{efn|Also known as the urid bean, minapa pappu, black matpe, matimah, matikolai, mash kalai, maas/kalo daal, uzhunnu/ulundu parippu, or uddu}} (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to ''Vigna''. The product sold as black gram 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. It is very widely used in South Asian 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 the southern part of India and the northern part of Bangladesh and Nepal. In Nepal it is known as maas and mash daal in Bangladesh. 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, 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 {{Convert|6|cm|frac=4}} long. The plant grows {{Convert|30–100|cm|abbr=on}} tall 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 |access-date=11 December 2014 |archive-date=21 November 2014 |archive-url=https://web.archive.org/web/20141121021830/http://agmarknet.nic.in/BlackGram1.pdf |url-status=dead }}</ref>

== Taxonomy == 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}}

=== Varieties === {{Unreferenced section|date=January 2021}} Pant Urd 31 (PU-31)<ref>{{Cite journal |last1=Tarajit Singh |first1=A |last2=Sorokhaibam |first2=Sakhen |last3=Imotomba Singh |first3=RK |last4=Jinus S |first4=Senjam |last5=Jefferson Singh |first5=Thiyam |title=Study on production potential of Blackgram var. PU-31 through front line demonstration in Bishnupur district, Manipur, India |journal=International Journal of Chemical Studies |publication-date=6 June 2019 |pages=1626–1628 }}</ref> 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).

== Nutrition ==

{{nutritionalvalue | name = Mungo beans, mature seeds, raw | water = 10.8 | kJ = 1427 | 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://web.archive.org/web/20190107124458/https://ndb.nal.usda.gov/ndb/foods/show/16083 Link to USDA Database entry] }}

It contains high levels of protein (25 g/100 g dry weight), potassium (983 mg/100 g), calcium (138 mg/100 g), iron (7.57 mg/100 g), niacin (1.447 mg/100 g), thiamine (0.273 mg/100 g), and riboflavin (0.254 mg/100 g).<ref>{{Cite web |url=https://ndb.nal.usda.gov/ndb/foods/show/16083 |archive-url=https://web.archive.org/web/20190107124458/https://ndb.nal.usda.gov/ndb/foods/show/16083 |url-status=dead |archive-date=7 January 2019 |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/100 g raw, 216 μg/100 g 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>

== Uses == thumb|195px|Dry split urad beans. 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:Kalai ruti with bhurta & duck meat.jpg|thumb|Kalai ruti, breakfast served with different vortas and chicken curry in Rajshahi, Bangladesh]] [[File:Breakfast South India.jpg|thumb|Idli and medu vada, a very common breakfast in South India]] In Nepal, 'maas ko dal' is an important part of the staple food Dal bhat where it is cooked in an iron pot (falaam ko tapke - फलाम को ताप्के) by simmering slowly, spiced with jimbu and tempered with ghee (jhaneko) giving it an authentic rich flavor.<ref>{{Cite web |last=Pathak |first=Jyoti |date=2012-09-26 |title=Taste of Nepal: Maas ko Daal - (कालो मास को दाल) |url=https://tasteofnepal.blogspot.com/2012/09/maas-ko-daal.html |access-date=2026-05-08 |website=Taste of Nepal}}</ref><ref>{{Cite web |last=Creator |first=Senior Writer/Content |date=2026-03-20 |title=15 Nepalese Food That You Must Try in Nepal |url=https://highrouteadventure.com/nepalese-food-that-you-must-try/ |access-date=2026-05-08 |language=en-US}}</ref>

''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.<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=15 December 2013 |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'' is used for preparing Dogra-style khichdi during Panj Bhikham and Makar Sankranti festival in Jammu and Lower Himachal. Fermented ''Vigna mungo'' paste is also used to prepare ''Lakhnapuri Bhalle'' or ''Lakhanpuri Laddu'' (a popular street food of Jammu region).

In Uttarakhandi cuisine, ''Vigna mungo'' is used for preparing traditional dish called ''Chainsu'' or ''Chaisu''.

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''. In Pakistan, it is called ''' Dhuli Mash ki daal''' <ref>[https://web.archive.org/web/20240620211654/https://mrecipezone.com/daal-mash-urad-dal/ | Dhuli Mash ki Daal]</ref> and used to make '''laddu Pethi walay''' and '''Bhalla'''.

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.

In the Telugu states, it is eaten as a sweet in the form of laddoos called Sunnundallu or Minapa.

=== Other uses === 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 |access-date=7 January 2019 |archive-date=7 January 2019 |archive-url=https://web.archive.org/web/20190107124339/https://insa.nic.in/writereaddata/UpLoadedFiles/IJHS/Vol31_4_4_VJDeshpande.pdf |url-status=live }}</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 dāl'') * Gujarati: અળદ (''aḷad''), અડદ (''aḍad'') * Hindi: उड़द दाल (''uṛad dāl''), उरद दाल (''urad dāl'') * Kannada: ಉದ್ದು (''uddu''), ಉದ್ದಿನ ಬೇಳೆ (''uddina bēḷe'') * Marathi/Konkani: उडीद (''uḍid'') * Sinhala : උඳු (''undu'') * Malayalam: ഉഴുന്ന് (''uẓhunnu'') * Tamil: உளுந்து (''uḷuntu''/''uḷundu''), உளுத்தம்பருப்பு (''uḷutham paruppu'') * Telugu: మినుములు (''minumulu'') and ఉద్ది పాప్పు (''uddi pappu'') in Rayalaseema dialect * Tulu: ಉರ್ದು ಸಲೈ (''urdu salāyi'')

Its name in selected Indic languages, however, derives from Sanskrit ''masa'' (माष) :

* Dogri: 𑠢𑠬𑠪𑠹 𑠛𑠮 𑠛𑠬𑠥 / माह् दी दाल (''māh di dāl'') * Assamese: মাটিমাহ (''mātimāh''), মাটিকলাই (''mātikolāi'') * Bengali: মাসকালাই ডাল (''mashkālāi ḍāl'') * Nepali: कालो दाल (''kālo dāl'' ), मास (''mās'') * Punjabi : ਮਾਂਹ / ਮਾਸ਼ ਦੀ ਦਾਲ (''mãha/māsh di dāl'') * Urdu: ماش کی دال (''māsh ki dāl'')

Other names include:

* Odia: ବିରି ଡାଲି (''biri ḍāli'') * Meitei: ꯁꯒꯣꯜ ꯍꯋꯥꯏ (''sagol hawāi'') * Myanmar: မတ်ပဲ (''matpe'') * Vietnamese: (''đậu muồng ăn'') * Thai: ถั่วเขียวผิวดำ/ถั่วแขก (''thua kiew piw dam''/''thua kaek'')

==See also== * ''Chakuli pitha'' * ''Dahi vada'' * ''Uttapam''

== Notes == {{Notelist}}

==References== {{Reflist}}

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

mungo Category:Edible legumes Category:Nitrogen-fixing crops Category:Crops originating from India