BLACK GRAM
I recollected the kanchi periyaval clarification about using of VATAMALAI for Hanuman in South India and GILEBI MALAI in North India. He mentioned of content of black gram in both and purpose of cooling is achieved. We do not get fed up with consuming iddali vadai or Dosai as morning tiffin. Is it due to the same told cooling effect from the lentil(-Black gram Ulundu) content?
I have seen Ayurvedic doctors advocating porridge of lentil to some ailments . Allopathic doctors advocate iddali now a day for many ailments than bread.
There is a contention we should not eat soaked lentil as it is. The reason told is we may get deaf on continued eating. However it is tasty to eat lentil skin removed and soaked for some time (Ooravechha)
At one time we used to get whole lentil. We used to break it. Later we used to get split, but now most commonly available is skin removed lentils. Of course in pooja material shops we get lentil with skin for NAVADHANYAM. Shops if we ask get split lentils with skin.
I thought to gather some good information about lentil and what I gathered is compiled here.
Sincerely
Gopala Krishnan Dated 4-11-2014.
1. Introduction
Vigna mungo, known as Urad Dal, black gram, black lentil is a bean grown in the Indian subcontinent. The product sold as "black lentil" is usually the whole urad bean or urad dal. The product sold as "white lentil" is the same lentil with the black skin removed.
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. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. THE GUNTUR DISTRICT ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas mainly by Indian immigrants.
2, Description
It is an erect, sub-erect or trailing, densely hairy, annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to six cm long.
It is 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 preparations. Urad Dal is one of the key ingredient in making the IDLI-DOSA BATTER, where one part of Urad Dal is mixed with Three or Four parts of Idli Rice to make the batter. Also the dough for VADA OR UDID VADA is made from soaked batter and deep fried in cooking oil. The dough is also used in making PAAPAD, notably the South Indian version known as Appalam and Papadum, in which white lentils are usually used. Here lentil powder is made in to dough.
It is nutritious and is RECOMMENDED FOR DIABETICS, AS ARE OTHER PULSES. It is very popular in the Punjabi cuisine, as an ingredient of dal makhani. In Bengal it is made as a preparation called Biulir Dal. In Rajasthan, It is used to prepare dal which is especially consumed with "Bati".
Dal makhani, a popular Indian dish with Vigna mungo as its main ingredient. Idli and Vada, is a most common breakfast in South India
3. Medicinal use
Vigna mungo is used in traditional Indian medicine (Ayurveda). Pharmacologically, extracts have demonstrated immunostimulatory activity in rats.
4.Constructional use
It has been historically used as cementing agent along with other ingredients in the construction of several historic buildings.
In medieval times, this bean was used in making crucibles impermeable.
5.Names
In Hindi it is variously called urad, urad dal, udad dal, urd bean, urd, urid. It is known as uzhunu in Malayalam, minumulu in Telugu, uddina bele in Kannada, urdu bele in Tulu, ulunthu in Tamil, adad in Gujarati, biri dali in Oriya, and māsakālā'i dāla in Bengali. There are many types of dals that are available in the market. As dals have to be prepared on a daily basis, we need to have a lot of dals on board to maintain the variety. However, you need to focus only on healthy pulses so as to maintain your health and prevent problems. Some types of dals are healthier when compared to other dals. For example, the black gram dal and moong dal are considered healthy as well as nutritious for their amazing properties. We will discuss about the health benefits of urad dal further in this article.
6.Culnary uses
Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. Also known as black dal, urad dal is used as a major ingredient in Indian cuisine for preparing a healthy diet. Both black and yellow urad dal are used for preparing a variety of dals with different flavours.
It is highly valued due to its numerous health benefits. For example, Urad dal has protein, fat, and carbohydrates which is required by the body. If you are looking for a protein-friendly diet, then opt for urad dal. This dal is one of the richest sources of proteins and Vitamin B. URAD DAL IS ALSO GOOD FOR WOMEN AS IT HAS IRON, FOLIC ACID, CALCIUM, MAGNESIUM, POTASSIUM WHICH MAKES IT A HEALTHY PULSE.
Urad dal is also rich in fibre which makes it easy to digest. Some types of dals are good for the heart as well. For example, urad dal benefits the health as it is good for the heart. Consuming urad dal helps to reduce cholesterol and improves cardiovascular health.
My note- With all these health aspects when most of our women folk while going to restaurants , prefer anything else than iddali while most men folk like to eat mallippo iddali( Very spongy)
Moreover, if you are feeling lethargic and lack energy, then have black gram. It is one of the healthy pulses for vegetarians as it boosts energy in the body and has rich iron content which fights several health issues.
7 Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Phaseoleae
Genus: Vigna
Species: V. mungo
Binomial name-Vigna mungo
Posted by: gopa4411@yahoo.in
( hari krishnamurthy K. HARIHARAN)"'' When people hurt you Over and Over think of them as Sand paper.They Scratch & hurt you, but in the end you are polished and they are finished. ''
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