Cooking with Black Gram: A Beginner’s Guide

We talk a lot about black gram and the many potential health benefits it may provide, but not much time thus far has been devoted to the process of cooking with it. Today we’re going to set most of the scientific stuff aside, and focus on practical ways to actually use black gram in our daily lives.

A Food For All Generations

Archaeological studies suggest that black gram was being cultivated over 4,500 years ago, beginning in the Northern regions of India. It has since become a versatile staple that is used in various ways throughout Asia. Let’s take a look at three different traditional methods of using black gram, and we’ll keep it simple so even beginners can enjoy this amazing legume!

Dal Makhani

One of the most famous dishes made with whole black gram is called dal makhani, which means “buttery lentils.” This savory and creamy soup originally from the Punjab region is sure to be a hit anywhere, served with rice or naan bread. If you don’t already have some of these ingredients in your cupboard, they should be readily available at your local ethnic grocery store. (Keep in mind that due to the overnight soaking of the beans, you will need to start this dish the night before you intend to eat it.)

• 1 cup dry whole black gram
• 1/4 cup dry kidney beans
• 2 Tbsp. ghee or oil
• 1 small-medium onion finely chopped
• 1 Tbsp. ginger garlic paste
• 8 oz. can of tomato sauce
• 1 tsp. chili powder
• 1 tsp. garam masala
• tsp. salt
• 1 Tbsp. dried fenugreek leaves
• 1/3 cup heavy whipping cream
• 3 Tbsp. butter
• lots of water

1. Sort and thoroughly rinse the black gram and kidney beans. Place in a large pot and cover with 4 cups of water to soak overnight (Optional: add a small pinch of baking soda to help break down the pectin in the skin).
2. The next day, drain the water and then rinse and drain once more. Pour 4-5 cups of fresh water into the pot and cook on med-low heat until soft and tender (50 min. or so). You may need to add more water from time to time. Check tenderness by mashing some of the beans every so often.
3. As the beans are cooking, prepare a tempered oil mixture (tadka) by putting the ghee or oil in a separate heavy-bottomed skillet on medium heat.
4. Add the finely chopped onion, and sauté until golden and soft.
5. Mix in the ginger garlic paste, tomato sauce, chili powder, and garam masala. Cook for 10 minutes, and then pour into the larger pot of beans.
6. Add 1 1/2 cups of hot water and simmer the pot for about 60 minutes until it becomes thick, stirring frequently.
7. Crush the fenugreek leaves in your hand and toss into the pot, and now is also the time to add the heavy whipping cream, butter, and salt. Continue stirring for a few more minutes until it is well mixed and creamy.

Serve with rice or naan. Yields approx. 6 servings.

Dosa Crepes

Let’s swing down to Southern India now and sample this classic recipe. Often served with chutney or stew, crispy dosas have been around for thousands of years, and use a unique method of mild fermentation during the process of making the batter. Ready to take on this project? Once again, this recipe requires a couple of days to achieve the authentic fermentation, so plan ahead!

• 1/2 cup skinned urad dal (black gram)
• 2 Tbsp. chana dal
• 1 1/2 cup basmati or dosa rice
• 1/2 tsp. fenugreek seeds
• 3/4 – 1 1/2 cup cold water
• sea salt or non-iodized salt

1. You can begin by thoroughly rinsing the urad dal, chana dal, and rice. Place them along with the fenugreek seeds in a large pot and cover deeply with water, let it all soak for at least 6 hours. It works well to start this in the morning, and then continue with the next step after soaking before bedtime.
2. After the long soak, drain out the water and dump the urad dal, chana dal, rice, and fenugreek seeds in a powerful blender.
3. Blend with cold water until a pourable batter is formed. Start with a small amount of water and increase until the consistency is right. It should not be too thick to easily pour, but it shouldn’t be watery either.
4. Pour into a large bowl that will allow for the batter to expand about 3/4 its size. Cover it and set it in a safe room-temperature place overnight. It should puff up and become bubbly and frothy as it ferments.
5. If the batter has thickened during fermentation, add a small amount of water to return it to a pourable consistency before cooking. You can stir in the salt at this point as well.
6. Pre-heat a well-seasoned cast iron griddle or a non-stick skillet to medium heat. With a ladle, pour 1/4 cup of batter on the cooking surface. Using the back of the ladle, gently swirl the batter in a circular motion out into a thin layer.
7. When the edges start to lift up slightly, flip the dosa and cook the other side briefly. Fold in half, and remove to a serving plate.

Serve dosas hot and fresh with your favorite chutney. They tend to be crispy right off the griddle, but will soften as they cool. Unused batter can be stored in the refrigerator for up to a week.

Sprouted Black Gram

Research suggests that sprouting legumes before consumption may help increase nutrient bioavailability. In other words, soaking the beans until they begin to sprout may make it easier for the body to digest and absorb the protein, vitamins, and minerals. Sprouting black gram is a very simple process; and even though it takes a few days for the sprouts to appear, it only requires a few minutes of active effort. Here’s how it’s done:

1. Sort and rinse a half cup of whole dry black gram, and place in a glass quart jar.
2. Fill the jar up to an inch from the top with room temperature water (Optional: add a small pinch of baking soda to help break down the pectin in the skin).
3. Drape a clean cloth over the top and set the jar in a safe dark place overnight, or for 8-12 hours. (The beans should triple in size during the soak. If you see any that have not swelled, remove them from the jar.)
4. Drain and rinse the black gram. Make sure as much water is drained out as possible, cover the jar with the cloth and return it to the dark place.
5. Every 8-12 hours, rinse and drain the black gram until you see the small white sprouts starting to emerge. Put a lid on the jar and store the sprouts in the refrigerator to prevent further growth (if the sprouts grow too long they can develop a bitter taste).

It’s as simple as that, and now you can eat them! You might try tossing your sprouted black gram into a salad, steam them in a stir fry, or use them to make a tasty chaat.

Now You’re Ready To Start Cooking!

Black gram has been feeding humanity since ancient times, and now you can have a part in this superfood too! We hope you love trying out these recipes. Let us know what you think, or if you are a seasoned veteran of cooking with black gram, maybe you have some favorite recipes to share with us! Either way, feel free to reach out with any comments or questions about black gram; we always love to hear from you. In the meantime, happy eating! 

Blackgram.com does not offer personal health or medical advice. Neither black gram nor any of the statements herein have been evaluated by the Food and Drug Administration. The information provided on Blackgram.com is general in nature and informational only. Nothing on this site is intended as advice and should not be considered a substitute in any way for professional medical advice to diagnose, treat, cure, or prevent any disease. You should always consult your healthcare provider before starting any nutrition, diet, exercise, fitness, medical, or wellness program.