Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India.

It is a popular daal (legume) side dish in South Asia that goes with curry and rice as a platter.

[citation needed] Vigna mungo is popular in Northern India, largely used to make dal from the whole or split, dehusked seeds.

[4] Traditionally, Vigna Mungo Lentil is used for preparing Dogra style Khichdi during Panj Bhikham and Makar Sankranti festival in Jammu and Lower Himachal.

Besides, fermented Vigna Mungo paste is also used to prepare Lakhnapuri Bhalle or Lakhanpuri Laddu ( a popular street food of Jammu region).

In Pakistan, it is called Dhuli Mash ki daal [5] and used to make laddu Pethi walay and Bhalla.

It contains high levels of protein (25 g/100 g dry weight), potassium (983 mg/100 g), calcium (138 mg/100 g), iron (7.57 mg/100 g), niacin (1.447 mg/100 g), thiamine (0.273 mg/100 g), and riboflavin (0.254 mg/100 g).

[8] Black gram complements the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India.