Pronunciation: [blˈak ɡɹˈam] (IPA) 
The spelling of the word "black gram" can be a bit confusing for some. In phonetic transcription, the word is spelled as /blæk ɡræm/. The "a" sound in "gram" is pronounced as a short vowel, as in "cat." The "ck" in "black" indicates a hard "k" sound, as opposed to a soft "c" sound. Black gram is a type of legume commonly used in Indian cuisine and is also known as "urad dal."
Black gram, scientifically known as Vigna mungo, is a highly nutritious legume belonging to the Fabaceae family. It is a widely cultivated pulse crop primarily grown in South Asia, particularly in India, where it holds immense cultural significance and is commonly consumed in various culinary preparations.
Black gram is a small, hard seed that is black in color with a prominent white hilum. Its botanical name, Vigna mungo, refers to its vine-like growth habit. The plant itself has slender, hairy stems with trifoliate leaves, and it produces clusters of small, yellow flowers that eventually develop into pods containing the mature seeds.
In terms of nutrition, black gram is a valuable source of dietary fiber, protein, carbohydrates, and essential minerals like iron, potassium, and magnesium. It is also rich in B vitamins such as thiamine, riboflavin, and niacin, which are crucial for maintaining overall health. Due to its high protein content, black gram is often utilized as a staple food in vegetarian diets, serving as a valuable substitute for meat.
Besides its nutritional value, black gram is widely used in Indian cuisine, most notably in dishes like dal makhani and idli- dosa. It possesses a unique and distinct flavor that adds depth and character to various preparations. Additionally, black gram is often used to produce flour, which is further utilized in making savory snacks, sweets, and traditional Indian breads.
Overall, black gram is a versatile and nutritious legume that plays a vital role in the culinary traditions of South Asia, offering not only essential nutrients but also adding flavor and texture to many delightful dishes.
The word "black gram" has its origin in the Sanskrit language. The Sanskrit name for black gram is "māṣa" or "māśa" (माष), which has been transliterated into various languages and resulted in different names. In Hindi, it is referred to as "urad" or "urid", while in Gujarati it is called "adad". In Tamil, it is known as "ulundhu", and in Telugu, it is called "minnu pappu". The term "black gram" is generally used in English to describe this particular legume.
