Black Gram

Black gram is one of the most highly prized pulses in 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 a very long times. It is not known in a wild state. It has been introduced in recent times elsewhere in the topics, mainly by Indian immigrants. It occurs throughout Asia and in Africa and the western India, but nowhere it is so important as in India. Black gram is boiled and eaten whole or after splitting into dal. It is extensively used in various culinary preparation like curries and papad. The green pods are eaten as vegetables and they are highly nutritious. The hulls or the outer covering of gram and straw are used as cattle feed. It is rich in protein having calcium, phosphorus and iron. Black gram is demulcent or soothing and cooling agents. It is and aphrodisiac and nervine tonic.