Orid Dhall

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. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. Orid Dhall is used in traditional Indian(Ayurveda) medicine. Pharmacologically, extracts have demonstrated immunostimulatory activity. It is largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in South Indian culinary preparations, such as dosa,idli, vada, and appadam/ paapad/ papadum. When used this way, the white lentils are usually used. It is excellent for light breakfast.14