Black gram, scientifically known as Vigna mungo, is a type of legume that is native to South Asia. It is commonly cultivated and consumed in various countries in the Indian subcontinent, as well as in other parts of Asia. Black gram is also known by several other names, including urad bean, urd bean, black lentil, and matpe bean.

Here are some key characteristics and uses of black gram:

1. Appearance: Black gram is a small, black or dark brown, oval-shaped bean with a white interior. The whole beans are small, about the size of a lentil, and they have a black skin.
2. Culinary Uses: Black gram is a versatile legume used in a variety of culinary preparations. It is a staple ingredient in many traditional Indian dishes, such as dals (lentil soups), curries, and dosa (a type of savory pancake). It can be used whole or split, and its creamy texture and earthy flavor make it a popular choice for vegetarian and vegan dishes.
3. Nutritional Value: Black gram is a good source of protein, dietary fiber, and essential nutrients like iron, magnesium, potassium, and B vitamins. It is also low in fat, which makes it a healthy choice for those looking to incorporate more plant-based protein into their diet.
4. Health Benefits: Consuming black gram can have several health benefits. It is known to aid in digestion, promote cardiovascular health, and help regulate blood sugar levels due to its high fiber and protein content. It is also considered a good food source for vegetarians and vegans.
5. Varieties: There are different varieties of black gram, and the most common ones include the whole black gram, split black gram with the black skin (urad dal), and split black gram with the skin removed (white urad dal).
6. Culinary Preparations: Black gram is used in various Indian dishes, such as dal makhani, a creamy lentil curry, and idli, a popular South Indian steamed rice cake. It can also be ground into a batter to make dosa and vada, which are savory snacks.

In addition to its culinary uses, black gram is also grown for its straw, which can be used as fodder for livestock or as a source of organic matter for soil improvement. Overall, black gram is an essential ingredient in many traditional South Asian cuisines and plays a significant role in the region’s culinary heritage.