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