• Urid beans are also known as black gram, scientifically named Vigna mungo.
• They’re small, black beans with a white interior, commonly used in Indian, Pakistani, and South Asian cooking.
• The whole beans refer to the complete, un-split beans (not dal/lentils).

Key Facts

• Taste: Earthy, nutty, and slightly creamy when cooked.
• Texture: They become soft but hold their shape if not overcooked.
• Nutritional Value: High in protein, dietary fiber, iron, calcium, magnesium, and potassium. Great for vegetarian and vegan diets.

Common Culinary Uses

• Heavily used in Indian dals, curries, soups, and the famous “Dal Makhani.”
• Essential for making South Indian dishes like idli and dosa batter.
• Sometimes sprouted for salads or eaten as a snack.

Cooking Tips

• Soak before cooking: Like most beans, they should be soaked (typically overnight) to reduce cooking time and ease digestion.
• Cook until tender (about 30–60 minutes, depending on method).

Storage

• Store in a cool, dry place in an airtight container.
• They last several months if kept properly.