Black Gram Beans

BLACK GRAM BEANS

You may know black gram by a number of other names, including black lentils or matpe beans, but they are all describing the same impressive type of bean, scientifically known as Wigna mungo. Having been cultivated on the Indian subcontinent for thousands of years, it has become one of the most important pulse varieties in that region of the world.

It is valued not only due to its hearty ability to grow in challenging conditions, and its widespread availability, but also for its dense mixture of nutrients. Black gram is sold as a complete un-split bean in some regions, or the cracked open variety, showing the white flesh within, making these very recognizable items in the market.

Black gram is used most famously to make dal, but it also plays a large role in many other cultural dishes in India and South Asia. From soups and stews to curries, bread, and side dishes, a black gram is an indispensable part of exotic cuisines. However, a black gram is also rich in nutrients, such as protein, essential minerals, various vitamins, fiber, and antioxidant compounds that can help boost your health in a number of ways.

While these aren’t the most commonly found beans in some areas, you can usually find them around the globe, and you should definitely make them one of your top bean choices! Let’s take a bit of a closer look at the many health benefits of black gram.