અડદ: આવૃત્તિઓ વચ્ચેનો તફાવત
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Harsh4101991 (ચર્ચા | યોગદાન) નાનું 1.38.24.179 (talk)એ કરેલો ફેરફાર 205282 પાછો વાળ્યો |
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લીટી ૧:
{{refimprove|date=March 2010}}
{{taxobox
|image = Black gram.jpg
|image_caption = Dry urad beans
|regnum = [[Plant]]ae
|unranked_divisio = [[Angiosperms]]
|unranked_classis = [[Eudicots]]
|unranked_ordo = [[Rosids]]
|ordo = [[Fabales]]
|familia = [[Fabaceae]]
|subfamilia = [[Faboideae]]
|tribus = [[Phaseoleae]]
|genus = ''[[Vigna]]''
|species = '''''V. mungo'''''
|binomial = ''Vigna mungo''
|binomial_authority = [[Carolus Linnaeus|(L.)]] Hepper
|}}
'''''Vigna mungo''''', known as '''black gram''', '''black lentil''' [not to be confused with the much smaller true black lentil ''([[Lens culinaris]])''], '''white lentil''', '''black ''matpe'' bean''', is a [[bean]] grown in [[south Asia|southern Asia]]. It, along with the [[mung bean]], was placed in ''Phaseolus'', but has since been transferred to ''Vigna''. At one time it was considered to belong to the same species as the mung bean. The product sold as "black lentil" is usually the whole urad bean or ''urad dal''. The product sold as "white lentil" is the same lentil with the black skin removed.
Black gram originated in [[India]], where it has been in cultivation from ancient times and is one of the most highly prized [[Pulse_(legume)|pulses]] of India. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas mainly by Indian immigrants.
==Description==
It is an erect, suberect 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 six cm long.
==Cooking==
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 India]]n culinary preparations, such as ''[[dosa]]'', ''[[idli]]'', ''[[vada (food)|vada]]'', and ''[[papadum]]''. When used this way, the white lentils are usually used.
[[Image:white lentil.jpg|left|thumb|195px|White urad]]
It is nutritious and is recommended for [[diabetes mellitus|diabetics]], as are other pulses. It is very popular in the [[Punjabi cuisine]] of India and [[Pakistan]], where it is known as ''sabut maash'', an ingredient of ''[[dal makhani]]''. In Bengal it is made with a preparation named Biulir Dal.
==Medicinal use==
''Vigna mungo'' is used in traditional Indian([[Ayurveda]]) medicine. Pharmacologically, extracts have demonstrated immunostimulatory activity.<ref>Solanki YB, Jain SM.,"Immunostimolatory activities of Vigna mungo L. extract in male Sprague-Dawley rats." J Immunotoxicol. 2010 Jul-Sep;7(3):213-8 Authors:</ref>
==Names==
In India is is variously called ''urad'', ''urad dal'', ''udad dal'', ''urd'' bean, ''urd'', ''urid'', ''maas'' (in Nepali), or උඳු ([[Sinhala language|Sinhala]], ''đậu đen'' [[Vietnamese language|Vietnamese]], literally: black bean). It is known as as ''uzhunu'' (ഉഴുന്ന്) in [[Malayalam language|Malayalam]], ''minumulu'' (మినుములు) in [[Telugu language|Telugu]], ''uddina bele'' (ಉದ್ದಿನ ಬೇಳೆ) in [[Kannada]], ''ulunthu''(உளுந்து) in [[Tamil language|Tamil]], and ''biri dali'' in [[Oriya language|Oriya]].
==See also==
* ''[[Uttapam]]''
* ''[[Chakuli Pitha]]
==References==
<references />
* {{cite book | author=H.K. Bakhru | title=Foods that Heal. The Natural Way to Good Health| publisher=Orient Paperbacks | year=1997| isbn=81-222-0033-8}}
M. Nitin, S. Ifthekar, M. Mumtaz. 2012. Hepatoprotective activity of Methanolic extract of blackgram. RGUHS J Pharm Sci 2(2):62-67.
==External links==
*[http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=54261009 Vigna mungo (L.) Hepper]
[[Category:Vigna|mungo]]
[[Category:Edible legumes]]
{{Faboideae-stub}}
{{India-food-stub}}
[[si:උඳු]]
'''અડદ''' એ પરમ પૌષ્ટિક છે. એમાં ઉત્તમ પ્રકારનું પ્રોટીન છે, જે શરીરના સ્નાયુઓને સુદ્રઢ કરે છે. અડદ પચવામાં ભારે, મળમૂત્રને સાફ લાવનાર, સ્નિગ્ધ-ચીકણા, પચ્યા પછી મધુર , આહાર પર રુચિ ઉત્તપન્ન કરાવનાર, વાયુનાશક, બળપ્રદ, શુક્રવર્ધક , વાજીકર એટલે મૈથુન શક્તિ વધારનાર, ધાવણ વધારનાર, શરીરને હ્રુશ્ટપ્રુશ્ટ કરનાર, તથા હરસ, અર્દિત-મોઢાનો લકવા, પાર્શ્વશુળ અને વાયુનો નાશ કરનાર છે. આથી જ આપણે ત્યાં શિયાળામાં અડદિયો પાક ખવાય છે. અડદ બળ આપનાર અને વાયુનાશક છે.
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