Black Gram, also known as Urid Beans. Apart of the mung bean family a small oval shaped black gram, very creamy in taste and texture and mainly used to make Urad Dall, a favourite lentil dall made by the Punjabis. The pulse is high in protein, more than you would get from a similar serving of chicken breast.
Available dried, best left to soak for 24hrs before boiling for a good half an hour, alternatively soak for 30 minutes before placing in a pressure cooker and allow three to four whistles.
You may not know this though Black Gram Flour is used to make Indian style savoury pancakes, called Dosai.
Dal Makhni, black gram cooked in butter, cream, tomatoes and spices, served with Chilli Naan
