Scientific Identity
Vigna mungo
Black Gram
Family
Legume
Pulse crop
Heritage
Native to India
~4000 years domestication
Commercial Forms
Sabut • Chilka • Dhuli
Overview
Black Gram, commonly known as Urad Dal, is presented in the supplied material as a pulse completely native to India, with Central India / Madhya Pradesh identified as its origin and India described as its primary centre of genetic diversity.
Its black skin, white interior and mucilaginous texture when soaked make it particularly important in traditional pulse preparations and fermentation.
Urad is sold commercially as whole black urad, split urad with skin and split washed white urad.
Native Heritage & Characteristics
- 100% native to India according to the supplied material.
- Origin: Central India / Madhya Pradesh.
- Domesticated approximately 4000 years ago.
- India is described as the primary centre of genetic diversity.
- Small, oblong seeds, approximately 4–6 mm.
- Earthy, slightly musky taste.
- Mucilaginous and sticky when soaked.
- Protein approximately 24–26% in the source.
- Rich in iron, potassium, calcium and folic acid.
Regional Indian Names
| Language | Name |
|---|---|
| Hindi | Urad Dal, Kali Dal, Maa Ki Dal |
| Sanskrit | Masha |
| Gujarati | Adad, Arad |
| Marathi | Udid |
| Bengali | Mashkalai Dal |
| Punjabi | Maah Ki Dal |
| Tamil | Ulundhu, Ulutham Paruppu |
| Telugu | Minumulu, Minapa Pappu |
| Kannada | Uddina Bele, Uddina Beda |
| Malayalam | Uzhunnu Parippu |
| Odia | Biri Dali |
| Assamese | Mati Mah |
Commercial Forms & Trading Names
Sabut Urad
Whole black gram with skin intact.
Chilka Urad
Split urad retaining the skin; the source highlights its fibre and mineral content.
Dhuli Urad
Split and washed white urad without the skin; described as softer and easier to digest.
Trading Names
MP: Urad / T-9 Urad; South: Ulundhu; Mumbai APMC: Udid.
Trading Grade Specifications
| Moisture | 10–12% maximum |
|---|---|
| Foreign Matter | 1–2% maximum |
| Damaged / Weeviled | 2% maximum |
| Protein | 24% minimum |
| Per 100 g | Approximately 350 kcal, 25 g protein and 18 g fibre in the supplied FAQ specification. |
Traditional Food Uses
- Idli-dosa batter — fermentation essential.
- Dal Makhani and Maa Ki Dal.
- Papad.
- Vada / Bada.
- Punjabi cuisine staple.
- Ayurveda: described as heavy and strengthening.
Care to Consume
- Heavy to digest and may cause gas or bloating if overeaten.
- Source advises limiting intake with kidney stones and high uric acid / gout.
- For constipation-prone people, the source suggests hing and jeera.
- Soak 6–8 hours and cook fully.
- Source recommendation: 30–50 g dry dal per person per day maximum.
Nutritional Comparison per 100 g Dry Dal
| Nutrient | Whole Black | Whole White | Chilka | Dhuli White |
|---|---|---|---|---|
| Calories | 342 | 350 | 345 | 353 kcal |
| Protein | 24 | 24.5 | 24.2 | 25 g |
| Fiber | 18 | 4.5 | 10.5 | 3.2 g |
| Fat | 1.4 | 1.6 | 1.5 | 1.5 g |
| Carbohydrates | 59 | 63 | 61 | 62 g |
| Iron | 7.5 | 3.8 | 6.2 | 3.2 mg |
| Calcium | 154 | 68 | 120 | 44 mg |
| Potassium | 970 | 800 | 900 | 750 mg |
| Folate | 216 | 200 | 210 | 195 mcg |
What the Skin Changes
The source's simple takeaway is: Skin = fibre + minerals.
- Whole Black > Chilka > Whole White > Dhuli White for fibre, iron and calcium.
- Whole Black or Chilka is presented as better for higher-fibre diets.
- Dhuli White has the highest protein value in the supplied table and is described as easier to digest.
- Dhuli White is identified as preferred for idli-dosa and for babies / older people in the source.
Other Uses
- Cosmetics: urad flour as a natural scrub.
- Pharmaceutical: starch as a tablet binder.
- Animal feed: husk and broken grain as cattle feed.
- Fermentation industry: idli-batter culture.
- Industrial use is described as limited; food remains the main use.
Production & Market Geography
- Major producers: Madhya Pradesh, Maharashtra, Uttar Pradesh and Rajasthan.
- Madhya Pradesh alone is stated as approximately 25% of India's production.
- Important MP mandis: Indore, Mandsaur and Gwalior.
- Demand is described as year-round, especially from the idli-dosa industry.
Marketing & Storage Gaps
- Mostly sold as raw grain rather than branded value-added products.
- Long middleman chain between producing North/Central India and South Indian buyers.
- Moisture and weevil are identified as major storage problems.
- Hermetic bags / airtight godowns are recommended rather than open jute-bag storage.
- Whole Urad: 9–12 months; washed white: 3–4 months, as stated in the source.
Knowledge, Variety & Value-Addition Gaps
- Farmers may shift from urad to soybean because urad is perceived as low-yield; the source highlights nitrogen fixation and benefit to the following wheat crop.
- Consumers may incorrectly view black skin as unhealthy; the source highlights the fibre value of Chilka.
- T-9 is described as an older trading variety; PU-31 is described as yellow-mosaic-virus resistant but not sufficiently reaching the MP tribal belt.
- The source notes a lack of certified organic / pesticide-free supply chains and mandi testing for low-pesticide requirements.
- Opportunities identified: urad flour, papad, idli premix, protein powder and instant vada mix.
Trading & Value-Chain Opportunity
The supplied material proposes buying whole urad during the December–January harvest, storing it airtight and selling split Chilka and washed urad during May–August off-season.
It states a potential price difference of approximately Rs 15–25/kg and identifies direct linkage between South Indian idli-batter factories and MP farmers as an opportunity to remove two middlemen.
GI Status
Urad Dal is not identified as having a national Geographical Indication tag in the supplied material.
The source states “No national GI like Turmeric.” Therefore no GI logo is displayed on this page.
Swadeshi Significance
Urad Dal represents a deep Indian pulse heritage: the supplied material identifies it as native to India, domesticated thousands of years ago and central to regional food traditions from Punjabi dal preparations to South Indian fermented foods.
Its black skin, fermentation behaviour and three commercial forms show how an indigenous crop connects agriculture, processing, nutrition, culinary traditions, storage and value-chain opportunities.
Repository Classification
| Main Category | Grains |
|---|---|
| Sub Category | Dals & Pulses |
| Family / Group | Legume |
| Entry | Black Gram — Urad Dal |