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Black gram beans, also known as Urad beans or Vigna mungo, are an essential ingredient in various culinary traditions, particularly in South Asian cuisine. These small, black beans with a white interior are highly valued for their rich nutritional content and versatile culinary applications. The black gram beans are meticulously sourced and processed to ensure the highest quality, in line with our assurance that only the best quality is delivered to our consumers.
Black gram beans have a rich history that dates back thousands of years. Originating in India, they have been cultivated and consumed as a staple food in many parts of South Asia. Historical texts and ancient scriptures often reference the cultivation and use of black gram beans, highlighting their importance in traditional diets and agricultural practices across the region. Over the centuries, the cultivation of these beans has spread to various parts of the world, making them a significant component of global cuisine today.
Our black gram beans are sourced from regions known for their ideal growing conditions, which include a warm climate and well-drained soil. We collaborate with expert farmers who utilize sustainable and organic farming practices to cultivate these beans. These practices ensure that the soil retains its fertility and the crops are free from harmful chemicals and pesticides, resulting in beans that are not only safe to consume but also rich in flavor and nutritional content.
To guarantee the best quality, the beans are carefully harvested at the right time. Post-harvest, the beans undergo a meticulous sorting and cleaning process to remove any impurities and ensure that only the finest quality beans make it to the packaging stage.
Black gram beans are a powerhouse of nutrition, making them an excellent addition to a balanced diet. Here are some of the key nutritional benefits of consuming black gram beans:
Protein: Black gram beans are a significant source of plant-based protein, which is essential for muscle growth and repair. This makes them an ideal choice for vegetarians and vegans looking to meet their protein needs.
Fiber: High in dietary fiber, black gram beans promote healthy digestion and can help prevent constipation. The fiber content also helps in managing cholesterol levels and maintaining a healthy heart.
Vitamins and Minerals: These beans are rich in essential vitamins and minerals such as Vitamin B, folate, magnesium, potassium, and iron. These nutrients play a crucial role in various bodily functions, including energy metabolism, blood formation, and maintaining healthy bones and muscles.
Antioxidants: Black gram beans contain antioxidants, which help combat oxidative stress in the body and reduce the risk of chronic diseases such as heart disease and cancer.
Black gram beans are incredibly versatile and can be used in a wide range of dishes. Here are some popular culinary applications:
Dal Makhani: A creamy and flavorful lentil dish made with black gram beans, kidney beans, butter, and cream. It is a staple in North Indian cuisine and is often enjoyed with naan or rice.
Idli and Dosa: Fermented foods made from a batter of black gram beans and rice. These South Indian delicacies are known for their tangy flavor and fluffy texture, making them a popular breakfast or snack option.
Vada: Deep-fried fritters made from a batter of black gram beans, spices, and herbs. Vada is a popular snack, often served with coconut chutney and sambar.
Panchmel Dal: A traditional Rajasthani dish that combines five types of lentils, including black gram beans, to create a hearty and nutritious stew.
Salads and Soups: Cooked black gram beans can be added to salads or soups, enhancing their nutritional value and providing a rich, earthy flavor.
Chutneys and Side Dishes: Ground black gram beans can be used to make various chutneys and side dishes that complement main meals.
Cooking black gram beans involves soaking, boiling, and seasoning. Here is a step-by-step guide to preparing black gram beans:
Soaking: Rinse the beans thoroughly under running water and soak them in a bowl of water for about 4-6 hours or overnight. Soaking the beans helps reduce cooking time and aids in digestion.
Boiling: Drain the soaked beans and transfer them to a pot. Add fresh water to cover the beans and bring it to a boil. Reduce the heat and simmer for about 30-40 minutes or until the beans are tender. You can also use a pressure cooker to reduce the cooking time to about 15-20 minutes.
Seasoning: Once cooked, the beans can be tempered with spices such as cumin, mustard seeds, garlic, and curry leaves. Add salt and other seasonings to taste.
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