Menu
Home
People
Places
Arts
History
Plants & Animals
Science
Life & Culture
Technology
Reference.org
Vigna mungo
open-in-new
<h2 id="description">Description</h2> <p>It is an erect, suberect or trailing, densely hairy, annual bush. The tap root produces a branched root system with smooth, rounded <a href="/facts/Root_nodule/qUFHMpsq">nodules.</a> The pods are narrow, cylindrical and up to six centimetres long. The plant grows 30–100 cm with large hairy leaves and 4–6 cm seed pods.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> While the urad dal was, along with the <a href="/facts/Mung_bean/wAlAaUsW">mung bean</a>, originally placed in <i><a href="/facts/Phaseolus/3JLzd8wX">Phaseolus</a></i>, it has since been transferred to <i><a href="/facts/Vigna/UGJddS7s">Vigna</a></i>. </p> <h2 id="cooking">Cooking</h2> <p><i>Vigna mungo</i> is popular in Northern India, largely used to make <i><a href="/facts/Dal/3AFTyjk2">dal</a></i> from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into <i>dal</i>; prepared like this it has an unusual <a href="/facts/Mucilaginous/y7Da78J4">mucilaginous</a> texture. </p><p>Its usage is quite common in Dogra Cuisine of <a href="/facts/Jammu_division/9It7qxpf">Jammu</a> and <a href="/facts/Himachal_Pradesh/QL08g221">Lower Himachal</a> region. The key ingredient of <i>Dal Maddhra</i> or <i>Maah Da Maddhra</i> dish served in <a href="/facts/Dham/2gdwhHlg">Dogri Dhaam</a> of Jammu is <i>Vigna mungo</i> lentil.<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> Similarly, another dish <i>Teliya Maah</i> popular in Jammu & Kangra uses this lentil.<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> Traditionally, Vigna Mungo Lentil is used for preparing <a href="/facts/Dogras/gBMnpyMC">Dogra style</a> <a href="/facts/Khichdi_(dish)/z8q9Nteo">Khichdi</a> during Panj Bhikham and <a href="/facts/Makar_Sankranti/xFIwVQ3P">Makar Sankranti</a> festival in Jammu and Lower Himachal. Besides, fermented Vigna Mungo paste is also used to prepare <i>Lakhnapuri Bhalle</i> or <i>Lakhanpuri Laddu</i> ( a popular street food of Jammu region). </p><p>In <a href="/facts/Uttarakhandi_cuisine/gh1vIxGD">Uttarakhand Cuisine</a>, <i>Vigna mungo</i> is used for preparing traditional dish called <i>Chainsu</i> or <i>Chaisu</i>. </p><p>In <a href="/facts/North_Indian_cuisine/oh4XGCdl">North Indian cuisine</a>, it is used as an ingredient of <i><a href="/facts/Dal_makhani/WfsD8r4z">Dal makhani</a>,</i> which is a Modern restaurant style adaptation of Traditional <i>Sabut Urad Dal</i> of Northern India. </p><p>In Bengal, it is used in <i>kalai ruti</i>, <i>biulir dal</i>. In Rajasthan, It is one of the ingredients of <i>Panchmel dal</i> which is usually consumed with <i><a href="/facts/Baati/Auu6haWu">bati</a></i>. In Pakistan, it is called Dhuli Mash ki daal <a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a> and used to make laddu Pethi walay and Bhalla. </p><p>It is also extensively used in <a href="/facts/South_India/XqkE3NdU">South Indian</a> culinary preparations. Black gram is one of the key ingredients in making <a href="/facts/Idli/VazWFBdK">idli</a> and <a href="/facts/Dosa_(food)/RjK4Hq8W">dosa</a> batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. <a href="/facts/Vada_(food)/0ss8u4wT">Vada</a> or udid vada also contain black gram and are made from soaked batter and deep-fried in cooking oil. The dough is also used in making <a href="/facts/Papadum/UUN4uxsd">papadum</a>, in which white lentils are usually used. </p><p>In the Telugu states, it is eaten as a sweet in the form of laddoos called Sunnundallu or Minapa <a href="/facts/Sunnundallu/S04DcdMF">Sunnundallu</a>. </p> <h2 id="nutrition">Nutrition</h2> <p>It contains high levels of protein (25 g/100 g dry weight), potassium (983 mg/100 g), calcium (138 mg/100 g), iron (7.57 mg/100 g), niacin (1.447 mg/100 g), thiamine (0.273 mg/100 g), and riboflavin (0.254 mg/100 g).<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a> Black gram complements the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India.<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> Black gram is also very high in folate (628 μg/100 g raw, 216 μg/100 g cooked).<a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a> </p> <h2 id="use-in-medieval-crucible-construction">Use in medieval crucible construction</h2> <p>In <a href="/facts/Medieval_India/kRj3l7dq">medieval India</a>, this bean was used in a technique to facilitate making <a href="/facts/Crucible/o7WrIqhu">crucibles</a> impermeable.<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a> </p> <h2 id="names">Names</h2> <p><i>Vigna mungo</i> is known by various names across South and Southeast Asia. Its name in most languages of India derives from Proto-Dravidian <i>*uẓ-untu-</i>, borrowed into <a href="/facts/Sanskrit/ychfjhlx">Sanskrit</a> as <i>uḍida</i>:<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> </p> <ul><li><a href="/facts/Caribbean_Hindustani/T3NhogY0">Caribbean Hindustani</a>/<a href="/facts/Fiji_Hindi/kYE1Nsul">Fiji Hindi</a>: उरदी दाल (<i>urdi dāl</i>)</li> <li><a href="/facts/Gujarati_language/kGKRRbwe">Gujarati</a>: અળદ (<i>aḷad</i>), અડદ (<i>aḍad</i>)</li> <li><a href="/facts/Hindi/n1QIEeCC">Hindi</a>: उड़द दाल (<i>uṛad dāl</i>), उरद दाल (<i>urad dāl</i>)</li> <li><a href="/facts/Kannada/cooJ3trn">Kannada</a>: ಉದ್ದು (<i>uddu</i>), ಉದ್ದಿನ ಬೇಳೆ (<i>uddina bēḷe</i>)</li> <li><a href="/facts/Marathi_language/uIJuwlFW">Marathi</a>/<a href="/facts/Konkani_language/mjEpS7Ly">Konkani</a>: उडीद (<i>uḍid</i>)</li> <li><a href="/facts/Malayalam_language/YLuvDWd3">Malayalam</a>: ഉഴുന്ന് (<i>uẓhunnu</i>)</li> <li><a href="/facts/Tamil_language/7I0lHL0d">Tamil</a>: உளுந்து (<i>uḷuntu</i>/<i>uḷundu</i>), உளுத்தம்பருப்பு (<i>uḷutham paruppu</i>)</li> <li><a href="/facts/Telugu_language/yV5dQWhw">Telugu</a>: మినుములు (<i>minumulu</i>) and ఉద్ది పాప్పు (<i>uddi pappu</i>) in Rayalaseema dialect</li> <li><a href="/facts/Tulu_language/oast8Tkb">Tulu</a>: ಉರ್ದು ಸಲೈ (<i>urdu salāyi</i>)</li></ul> <p>Its name in selected Indic languages, however, derives from Sanskrit <i>masa</i> (माष) : </p> <ul><li><a href="/facts/Dogri_language/NcrAy4QH">Dogri</a>: 𑠢𑠬𑠪𑠹 𑠛𑠮 𑠛𑠬𑠥 / माह् दी दाल (<i>māh di dāl</i>)</li> <li><a href="/facts/Assamese_language/rS7BqK0P">Assamese</a>: মাটিমাহ (<i>mātimāh</i>), মাটিকলাই (<i>mātikolāi</i>)</li> <li><a href="/facts/Bengali_language/twpKobqA">Bengali</a>: মাসকালাই ডাল (<i>mashkālāi ḍāl</i>)</li> <li><a href="/facts/Nepali_language/TSC8VdAw">Nepali</a>: कालो दाल (<i>kālo dāl</i> ), मास (<i>mās</i>)</li> <li><a href="/facts/Punjabi_language/Dps9vRRe">Punjabi</a> : ਮਾਂਹ / ਮਾਸ਼ ਦੀ ਦਾਲ (<i>mãha/māsh di dāl</i>)</li> <li><a href="/facts/Urdu_language/oLrhuXc6">Urdu</a>: ماش کی دال (<i>māsh ki dāl</i>)</li></ul> <p>Other names include: </p> <ul><li><a href="/facts/Odia_language/RCSkWVSf">Odia</a>: ବିରି ଡାଲି (<i>biri ḍāli</i>)</li> <li><a href="/facts/Meitei_language/SwBGUkeR">Meitei</a>: ꯁꯒꯣꯜ ꯍꯋꯥꯏ (<i>sagol hawāi</i>)</li> <li><a href="/facts/Sinhala_language/qfPUFGYS">Sinhala</a> : උඳු (<i>undu</i>)</li> <li><a href="/facts/Myanmar_language/1gpcvawX">Myanmar</a>: မတ်ပဲ (<i>matpe</i>)</li> <li><a href="/facts/Vietnamese_language/J3Pbx58C">Vietnamese</a>: (<i>đậu muồng ăn</i>)</li> <li><a href="/facts/Thai_language/PnaLdG77">Thai</a>: ถั่วดำ (<i>thua dam</i>)</li></ul> <h2 id="varieties">Varieties</h2> <p>Pant Urd 31 (PU-31) Lam Black Gram 884 (LBG 884) Trombay Urd (TU 40) </p> <ul><li>Pant U-13</li> <li>JU-2</li> <li>Type-9</li> <li>Barkha</li> <li>Gwalior-2</li></ul> <p>Mutant varieties:CO-1 and Sarla. Spring season varieties:Prabha and AKU-4. First urad bean variety developed in – T9(1948). </p> <h2 id="see-also">See also</h2> <ul><li><i>Kalai ruti</i></li> <li><i><a href="/facts/Uttapam/Mtf5d8pd">Uttapam</a></i></li> <li><i><a href="/facts/Chakuli_pitha/L73w5Ky6">Chakuli pitha</a></i></li> <li><i><a href="/facts/Dahi_vada/XPh4RAsh">Dahi vada</a></i></li></ul> <h2 id="notes">Notes</h2> <h3>Bibliography</h3> <ul><li>H.K. Bakhru (1997). <i>Foods that Heal. The Natural Way to Good Health</i>. Orient Paperbacks. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-81-222-0033-1.</li> <li>M. Nitin, S. Ifthekar, M. Mumtaz. 2012. Hepatoprotective activity of Methanolic extract of blackgram. RGUHS J Pharm Sci 2(2):62-67.</li></ul> <h2 id="external-links">External links</h2> Wikimedia Commons has media related to Vigna mungo. <ul><li><a href="http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261009">Vigna mungo (L.) Hepper</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Also known as the urid bean, minapa pappu, black matpe, matimah, matikolai, mash kalai, maas/kalo daal, uzhunnu/ulundu parippu, or uddu <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>"Post Harvest Profile of Black Gram" (PDF). Government of India, Ministry of Agriculture. 2006. Archived from the original (PDF) on 2014-11-21. Retrieved 2014-12-11. <a href="https://web.archive.org/web/20141121021830/http://agmarknet.nic.in/BlackGram1.pdf" target="_blank">https://web.archive.org/web/20141121021830/http://agmarknet.nic.in/BlackGram1.pdf</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Brien, Charmaine O' (2013-12-15). The Penguin Food Guide to India. Penguin UK. ISBN 978-93-5118-575-8. <a href="978-93-5118-575-8" target="_blank">978-93-5118-575-8</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>Gazetteer of the Kangra District: 1883. Calcutta Central Press Company Limited. 1883. <a href="https://books.google.com/books?id=uZsIAAAAQAAJ&dq=Kangra+Urad&pg=PA78" target="_blank">https://books.google.com/books?id=uZsIAAAAQAAJ&dq=Kangra+Urad&pg=PA78</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>| Dhuli Mash ki Daal <a href="https://web.archive.org/web/20240620211654/https://mrecipezone.com/daal-mash-urad-dal/" target="_blank">https://web.archive.org/web/20240620211654/https://mrecipezone.com/daal-mash-urad-dal/</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>"Mungo beans, mature seeds, raw". USDA National Nutrient Database for Standard Reference. US Department of Agriculture. Archived from the original on January 7, 2019. <a href="https://web.archive.org/web/20190107124458/https://ndb.nal.usda.gov/ndb/foods/show/16083" target="_blank">https://web.archive.org/web/20190107124458/https://ndb.nal.usda.gov/ndb/foods/show/16083</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>"Post Harvest Profile of Black Gram" (PDF). Government of India, Ministry of Agriculture. 2006. Archived from the original (PDF) on 2014-11-21. Retrieved 2014-12-11. <a href="https://web.archive.org/web/20141121021830/http://agmarknet.nic.in/BlackGram1.pdf" target="_blank">https://web.archive.org/web/20141121021830/http://agmarknet.nic.in/BlackGram1.pdf</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Brink, Martin (2006). Plant resources of tropical Africa 1: cereals and pulses. Wageningen: PROTA Foundation. pp. 206–207. ISBN 978-90-5782-170-7. <a href="978-90-5782-170-7" target="_blank">978-90-5782-170-7</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>Vijaya J. Deshpande. "Musavijnana or the ancient science of crucibles" (PDF). Indian National Science Academy. Archived (PDF) from the original on 2019-01-07. Retrieved 2019-01-07. <a href="https://insa.nic.in/writereaddata/UpLoadedFiles/IJHS/Vol31_4_4_VJDeshpande.pdf" target="_blank">https://insa.nic.in/writereaddata/UpLoadedFiles/IJHS/Vol31_4_4_VJDeshpande.pdf</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>Krishnamurti, Bhadriraju (2003). The Dravidian Languages. Cambridge: Cambridge University Press. pp. 16. ISBN 978-0-521-02512-6. <a href="978-0-521-02512-6" target="_blank">978-0-521-02512-6</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> </ol>