Urad (Black gram ) is an erect, sub-erect or trailing, densely hairy annual herb. The tap root produces a branched root system with smooth, rounded nodules. The pods are narrow, cylindrical and up to 6 cm long. The bean isboiled and eaten whole or after splitting into dal; prepared like this it has an unusual mucilaginous texture. Ground into flour or paste, it is also extensively used in culinary preparation like dosa, idli, vada, and papad. Urad (Black gram ) harvesting season is from October-November. Black Gram (Urad, Mash) is a highly prized pulse, very rich in phosphoric acid. It is used more or less in the same way as Green Gram (Mung). It is also used in preparing Papad (a kind of wafer) and Barian (spiced balls of ground dal). It is used together with rice in preparing Dosa and Idli, popular breakfast dishes.
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