Ulundu, urad in Hindi, is black gram, a pulse domesticated in India whose split white dal is the base of idli, dosa and medu vada. The whole black seed goes into Punjabi dal makhani, and urad flour makes papad. Its sticky mucilage helps batter trap air during fermentation, which makes idli soft. It is a close relative of moong, Vigna radiata.
- Botanical name
- Vigna mungo (L.) Hepper
- Family
- Fabaceae
- Tamil
- Ulundu
- Hindi
- Urad
- Sanskrit
- Māṣa
- Parts used
- Seed
- Habit
- Black gram, a warm-season pulse; the dal of idli and dosa
- Last updated
- 2026-10-27
How to recognise Ulundu
It is a bushy, hairy annual, usually knee-high, with three broad, pointed leaflets per leaf.
Small yellow pea-flowers grow in clusters at the tips of long stalks.
The pods are short, cylindrical, very hairy and held upright.
The seeds are small, oblong and black or dark green-black, with a white scar, and white inside when split.
Moong has green seeds and longer, spreading, less hairy pods.
Traditional use of Ulundu
Kitchen
Soaked urad and rice are ground and fermented overnight into idli and dosa batter.
South Indian food practice
Kitchen
Whole urad is slow-cooked with butter and cream into dal makhani in Punjab.
Punjabi food practice
Kitchen
A few split urad grains are fried in oil with mustard seeds in South Indian tempering.
South Indian food practice
Modern notes on Ulundu
Urad dal is about a quarter protein and rich in fibre and iron.
Its mucilaginous polysaccharides help idli and vada batters rise and stay light.
Yellow mosaic virus, spread by whiteflies, is its most damaging disease.
Ulundu safety
Urad is a safe food when cooked. It can cause gas in some people, which soaking and cooking with spices such as asafoetida reduce.
Ecology and sourcing
Its wild ancestor grows in India.
It fixes nitrogen and is often sown after rice.
It is mostly self-pollinating.
Related plants
Also in Fabaceae
Questions about Ulundu
Why is urad used in idli?
Its mucilage helps the batter rise.
Is ulundu the same as urad?
Yes.
Is black gram the same as black chickpea?
No. Kala chana is a chickpea.
What is dal makhani made from?
Whole urad and rajma.
Is Ulundu related to moong?
Yes. Both are Vigna species.
Sources
- Vigna mungo (L.) Hepper — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q369447 (Vigna mungo)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.