Safed Urad Dal / White Lentils 4lb
Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan.
It is very widely used in Punjabi cuisine and is often referred to as maah di daal in the native language by Punjabis.
The Coastal Andhra region in Andhra Pradesh is famous for black gram.
The Guntur District ranks first in Andhra Pradesh for the production of black gram.
Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, and Africa, mainly by Indian immigrants.
- Black gram is very nutritious as it contains high levels of protein (25g/100g), potassium (983 mg/100g), calcium (138 mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), Thiamine (0.273 mg/100g), and riboflavin (0.254 mg/100g).
- 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