Black Gram

Black gram, botanically known as Vigna mungo, is a widely used pulse crop in Indian cuisine. It is commonly grown in India, Bangladesh, and Nepal, particularly during the Rabi and Kharif seasons in northern and southern India.

NE Locals black gram is naturally cultivated by farmers across various villages in the North East region of India. This versatile pulse is consumed in multiple forms, such as dal flour, soaked dal, and boiled dal. India is home to a large variety of dal types, which are prized for their nutritional benefits.

Black gram is an excellent source of protein, essential minerals, vitamins, fiber, and antioxidants. It is especially beneficial for women, providing iron, folic acid, calcium, magnesium, and potassium. For those who do not eat meat or fish, black gram is an ideal protein-rich alternative.