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Black Gram

Black gram, known as urad dal in India, is one of the most significant pulse crops in Asia. Cultivated across Andhra Pradesh, Telangana, Tamil Nadu, Maharashtra, and Karnataka, it is prized for its high protein content, distinctive earthy flavour, and binding qualities that make it indispensable in South Asian cooking. It commands consistent international demand across the Middle East, Southeast Asia, Europe, and the Americas.

Geodhara International exports premium black gram sourced from the major pulse-growing regions of Andhra Pradesh and Telangana. Available in Whole Black Gram (sabut urad), Split Black Gram with husk (chilka urad), and Split Black Gram without husk (white urad dal), each lot is carefully cleaned, sorted, and graded to buyer specifications. Our black gram is exported with complete phytosanitary and shipping documentation.

We supply importers, pulse traders, food manufacturers, and ethnic grocery distributors across the Middle East, Southeast Asia, Europe, Africa, and the Americas with consistent quality, competitive pricing, and full export documentation.

Specification

Country of OriginIndia (Andhra Pradesh, Telangana, Tamil Nadu, Maharashtra)

Botanical NameVigna mungo

HS Code0713.31

Available FormsWhole black gram, split with husk (chilka), split without husk (white urad dal)

Protein Content24% - 26%

Purity99% and above after sortex

AdmixtureMax 1%

QualityCleaned and sortex graded, free from weevils and foreign matter

MoistureMax 12%

Packaging25 kg and 50 kg PP or jute bags; 1 MT bulk bags; 1 kg to 5 kg consumer packs

LabellingPrivate labelling available

Shelf Life12 - 18 months whole; 12 months split

StorageCool, dry and well ventilated, away from strong odours

GMO StatusNon-GM

Harvest PeriodArrivals Sep - Nov and Feb - Apr

SpecificationFull spec sheet, COA and samples on request

Container

Quantity:Approx. 25 MT

Quantity:Approx. 27 MT

Uses & Benefits

Essential ingredient in South Indian cuisine for preparing idli and dosa batter, where its unique binding and fermentation properties are irreplaceable.
Used to make urad dal dishes, makhani dal (Dal Makhani), and various lentil-based curries across Indian cuisines.
Ground into flour (urad flour) for making papad, vada, medu vada, and other traditional snacks.
A key ingredient in Ayurvedic food preparations and protein-enriched functional food formulations.
Processed into split dal for soup and stew preparation in Middle Eastern, African, and Asian markets.

Known As

EnglishBlack Gram / Urad Dal

Hindiउड़द दाल (Urad Dal)

Arabicماش أسود (Mash Aswad)

Sinhalaඋඳු (Undu)

MalayKacang Hitam

Japaneseブラックグラム (Burakku Guramu)

Chinese黑绿豆 (Hei Ludou)

GermanUrdbohne

RussianУрад / Чёрная чечевица (Urad / Chyornaya chechevitsa)

SpanishFrijol Urad

FrenchHaricot Urd

FAQs

What forms of black gram do you export?

We export Whole Black Gram (sabut urad), Split Black Gram with husk (chilka urad dal), and Split Black Gram without husk (white urad dal). The required form depends on the buyer's end use.

What is the protein content of Indian black gram?

Indian black gram typically contains 24% to 26% protein, making it one of the most protein-dense pulses. Exact levels vary by crop season and growing region.

How is black gram packed for export?

Black gram is packed in 25 kg or 50 kg PP woven bags or jute bags. Consumer packs of 1 kg and 5 kg with private label are also available for retail market supply.

What certifications and documentation do you provide?

We provide phytosanitary certificates, certificates of origin, quality inspection reports, fumigation certificates (where required), and complete shipping documentation for every consignment.

Is black gram available year-round?

Black gram has two crop seasons in India - Kharif (Sep–Nov harvest) and Rabi (Feb–Apr harvest) - providing broad annual availability. Stock from cold storage may be available between seasons.