Description

Split Black Gram:

Split Black Gram is a versatile and nutritious legume that can be used in various culinary applications, providing essential nutrients and health benefits.

Description:

• Appearance: Small, black beans that have been split into halves with the black outer skin still on.
• Size: Approximately 4-6 mm in diameter.
• Texture: Firmer than skinned versions, retaining a slightly chewy texture when cooked.
• Taste: Earthy and nutty flavor.

Nutritional Profile (per 100g cooked Split Black Gram)

• Calories: Approximately 170 kcal
• Carbohydrates: 29 g
• Dietary Fiber: 8 g
• Protein: 10 g
• Fat: 1 g
• Vitamin B6: 0.1 mg (5% DV)
• Folate: 90 µg (22% DV)
• Iron: 3 mg (17% DV)
• Magnesium: 63 mg (16% DV)
• Potassium: 550 mg (12% DV)

Health Benefits

1. High in Protein:
   • Split Black Gram are essential for muscle repair and growth.
   • Provides a good source of plant-based protein, making it ideal for vegetarians and vegans.
2. Rich in Fiber:
   • Split Black Gram aids in digestion and helps prevent constipation.
   • Helps maintain healthy cholesterol levels.
3. Packed with Essential Minerals:
   • Iron: Supports the formation of red blood cells and helps prevent anemia.
   • Magnesium: Crucial for muscle and nerve function.
   • Potassium: Helps in maintaining healthy blood pressure levels.
4. Vitamin B6 and Folate:
   • Split Black Gram supports energy metabolism.
   • Important for brain health and functioning.
   • Folate is particularly important for pregnant women as it helps in fetal development.
5. Low Glycemic Index:
   • Helps in controlling blood sugar levels.
   • Suitable for diabetics when consumed in moderation.
6. Heart Health:
   • Contains antioxidants that help protect against cardiovascular diseases.
   • The fiber content helps reduce bad cholesterol levels.

Culinary Uses

• Dal Preparations: Used in making traditional dishes like dal makhani and split urad dal curries.
• Stews and Soups: Adds texture and nutrition to various stews and soups.
• Salads: Can be sprouted and added to salads for extra protein and fiber.
• Fermented Foods: Ground into a paste and used in making idli and dosa batter.

Cooking Tips

• Soaking: Soak the beans for at least 4-6 hours to reduce cooking time and improve digestibility.
• Boiling: Cook in boiling water until tender (about 20-30 minutes) or use a pressure cooker to save time.
• Seasoning: Pair with spices like cumin, garlic, ginger, and garam masala to enhance the flavor.

Storage

• Dried Beans: Store in a cool, dry place in an airtight container for up to a year.
• Cooked Beans: Refrigerate in a sealed container for up to 3 days or freeze for longer storage.