Black gram is the highly prized pulses of India. It is the annual herb with branched root system. This is the most nutritious pulses of all. It originated from India and widely found in the wild state. Presently, it is found in the parts of western India, Asia and Africa.

Black gram is extensively used for cooking purposes such as curries, idli and papad. The green pod of the dal is very healthy and nutritious to eat. It proves to be a great soothing and cooling agent for the body. It is a great nervine tonic. However, the consumption of this pulse mainly results into flatulence, which can be avoided by making use of asafoetida, ginger and pepper. The oral consumption of this legume should be avoided by the person suffering from urinary calculi and rheumatic afflictions.

Diabetes: To counterfeit the effect of diabetes it is advised that the sprouted dal mixed with bitter gourd juice and honey should be taken in the morning everyday for five months for beneficial results.

Nervous Disorders: To treat nervous disorders such as weakness of memory, hysteria, schizophrenia and nervous weakness, it is advised the black gram dal soaked in water for six hours should be fried in desi-ghee and later consumed with half boiled egg proves to be an efficient tonic.

Hair Disorders: To treat hair disorders it is advised that the paste of cooked dal with fenugreek should be used to wash the hair at regular intervals. As a result this will help them keeping black for longer period and cures dandruff.

Digestive System Disorders: To cure ailments like gastric, catarrh, dyspepsia, diarrhoea and dysentery, it is advised that the consumption of black gram with asafoetida at regular intervals proves beneficial.

Rheumatic Afflictions: To treat rheumatic afflictions, it is advised that an ointment prepared using boiling black gram with water and later this water is strained off and little same oil and rock salt is added to it to make fine paste to apply over the affected area for beneficial results.

Black gram is known to be the great source of dietary fibre which is helpful in lowering down the cholesterol level of the body. When this legume is cooked with barley or brown rice it becomes completely fat free in diet. It is also a great antioxidant which eliminated the free radicals in the body and provides great resistance towards heart disease, premature aging and cancer.