An important ingredient in Indian cuisine, Black Gram (commonly known as Urad Dal in India) is a type of lentil that is mostly cultivated in the southern parts of Asia. These are round black lentils, slightly elongated with a sticky texture. These lentils have a very strong earthy flavor and are often slimy on the tongue. Black gram is one of the most highly prized pulses of India. It is an erect, sub erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. It is the most nutritious of all pulses. Black gram originated in India where it has been in cultivation from very ancient times. It has been introduced in recent times elsewhere in the tropics, mainly by Indian immigrants. It occurs throughout Asia and in Africa and the western India, but nowhere it is so important as in India.

It is used for making the famous 'Daal Makhani' of North India, besides other things. It can also be fried with condiments like onion and garlic for a quick, crunchy snack. It is a highly nutritious bean which is full of amazing health properties. Because of its medicinal and curative properties, black gram is popular in Ayurvedic medicine.

Black gram is demulcent or soothing and cooling agents. It is an aphrodisiac and nervine tonic. However, excessive use of black gram causes flatulence which can, however, be prevented by adding little asafoetida, pepper and ginger in the culinary preparations. It should not be taken by those who are easily predisposed to rheumatic diseases and urinary calculi as it contains oxalic acid in high concentration. It is helpful for Diabetes, Sexual Dysfunction, Nervous Disorders, Hair Disorders and Digestive. If it is used in the form of decoction, it is useful in dyspepsia, gastric catarrh, dysentery and diarrhea.