Black Gram/urad - Health benefits, application, chemical constituents, side effects and many more

 

Black Gram/urad


Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the Black gram is one of the important pulses grown in both Kharif and Rabi seasons. It possess Antioxidant emollient, thermogenic, diuretic, aphrodisiac, nutritious, galactogauge, appetizer, laxative, styptic properties.

                 Click here for more information about Antioxidants and Free radicals

It has different names in different languages such as English Name(Black gram, Mungo bean, Urad bean),  Marathi Name (Urad dal),   Hindi Name(Udad, Udid, Urad, Urid, Urdi),  Sanskrit Name(Masha),  Gujarati Name(Adad, Alad),  Bengali Name(Masha kalaay, Mashkalai dal),  Tamil Name(Ulundu, Uluntu),  Telugu Name(Uttulu, Minumulu),  Kannada Name(Ud................ read more





Part of plant Used

Seeds, Roots


Vitamin and Mineral content

Vitamins : B1, B2, B3, B5, B6, B9

Minerals : Calcium, Magnesium, Iron, Manganese, Phosphorus, Potassium, Sodium, Zinc

• 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. Black gram is also very high in folate (628µg/100g raw, 216µg/100g cooked).

• It has been also proposed that pulses contain a wide variety of non-nutritive bioactive  components such as enzyme inhibitors, phytic acid, lectins, phytosterols, phenolic compounds and saponins.

• List of compounds  which  form  during  fermentation  of cereals




Properties and Benefits

  • Guru – Heavy to digest
  • Taste conversion after digestion – Sweet
  • Virya (potency) – Hot (ushna)
  • Effects on Tridosha – Balances Vata dosha but Increases Kapha and Pitta dosha
  •            Click here for more information Tridosha (vata-Kapha-Pitta)
  • Sara – Causes intestinal movements
  • Snigdha –   Unctuous(oily)
  • Ruchya – Improves taste
  • Sramsana – Causes mild purgation
  • Tarpana – Nourishes
  • Balya – Promotes physical strength
  • Shukrala – Increases sperm count
  • Brumhana – Promotes bulk of tissues
  • Bhin................ read more



Indian cookery

Vigna mungo is popular in Northern India, largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture.

It is also extensively used in South Indian culinary medication. Black gram is one of the crucial ingredients in making idli and dosa batter, in which one part of black gram is mixed with three or four parts of idli rice to make the batter. udid vada also contain black gra................ read more



Uses, Benefits, Remadies and Application

1) As per the Nighantus, Masha (black gram) is one among the 4 substances that increases kapha and pitta – Black gram, Curds, Fish and Brinjal.

               Click here for more information about Brinjal


2) Roots of blackgram are Narcotic and Diuretic in action. 

                - Roots are used in the treatment of abscess, pain related bones, oedema, headache and inflammation.


3) Urad dal helps in controlling wrinkles and increases moisture content in the skin because of its Snigdha (oily) nature. Urad dal also removes black spot and wrinkles on the skin when used along with with honey.


4) A massage with Urad dal and sesame oil paste helps to reduce joint pain due to its Vata balancing property.

              Click here for more information about sesame oil


5) Black gram flour is fried with ghee and added to sugar syrup or jaggery syrup. Then it is rolled into laddoo and stored. This is taken daily in winter season as to strengthen the body and to overcome the cold. This is a winter season special strengthening sweet in Gujarat and Maharashtra. 

             Click here for more information about Jaggery


6) In Vata disorders like arthritis, joint pain, fatigue etc, the decoction prepared from Black gram is beneficial.


7) Applying the paste of Urad dal along with rose water and honey on the face helps promote skin whitening as it reduces melanin production and promotes skin health. Urad dal hair mask can be applied on the hair scalp to help strengthen and lengthen hair as well as manage dandruff.

              Click here for more information about Honey


8) Hot aqueous extracts of black gram leaves are used as remedy in diseases related to brain, stomach, jaundice, rheumatic pain and inflammatory disorders.


9) To stop bleeding, orifice of wound should be smeared with powder of Priyangu, Licorice, Black gram etc.

              Click here for more information about Licorice


10) Avoid eating Urad dal in excess at night as it takes a longer time to get digested properly.


11) Indigestion caused by black gram is treated by Purified belladonna seeds, sugar candy, Buttermilk, Neem root decoction and spice mixture.

               Click here for more information about Neem


12) Flour of mungo beans is used as excellent skin detox, makes the skin smooth. 


13) Urad dal helps to control hair fall and promote hair growth when applied to the scalp. This is because hair fall is mainly due to an aggra................ read more







Black gram vs Green gram

  • Nutritionally, cooked black and green gram beans provide the same number of calories. However, black gram beans are slightly higher in fats and proteins, whereas green gram beans are higher in carbohydrates, and therefore, dietary fiber.
  • When looking at the micronutrient contents, black gram beans are richer in calcium, iron, magnesium, phosphorus, manganese, as well as vitamin B3 and vitamin A. Green gram beans, on the other hand, provide a higher level of po................ read more



Further read on following link



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Refrence 

1) Crit Rev Food Sci Nutr. 1982;16(1):49-114

2) Plant Foods Hum Nutr. 2005 Dec;60(4):173-80.  doi: 10.1007/s11130-005-9552-3

3) Bhavaprakasha Nighantu

4) Nutr Rev. 2011 Aug; 69(8): 479–488. doi: 10.1111/j.1753-4887.2011.00411.x

5) J Food Sci Technol. 2011 Oct; 48(5): 610–615.  Published online 2010 Nov 16.  PMCID: PMC3551127

6) Kaiyadeva Nighantu 

7) Biol Res. 2014; 47(1): 23.  Published online 2014 May 30.  PMCID: PMC4101733

8) IJPSR (2014), Vol. 5, Issue 2

9) Traditional and ayurvedic grain-based foods of India.  Elementary Education Online, 2021; Vol 20 (Issue 5): pp. 4679-4683

10) Raja Nighantu

11) Dhanvantari Nighantu

12) Journal of Pharmacognosy and Phytochemistry 2017; 6(4): 1064-1066

13) Charaka Samhita

14) Int.J.Curr.Microbiol.App.Sci (2020) 9(12): 365-371

15) International Journal of Agricultural and Applied Sciences, June 2021, 2(1):118-122

16) Indian J Pharmacol. 2015 Jan-Feb; 47(1): 59–64.  PMCID: PMC4375821

17) NCBI

18) PUBMED

19) African Journal of Biotechnology Vol. 11(25), pp. 6694-6702, 27 March, 2012




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