Black gram split is a bean that originated in India and has been in cultivation from ancient times. It is a staple part of North Indian cooking and is considered as one of the highly prized pulses of India. The whole beans are narrow and cylindrical in shape that are split in half and is called white lentil. The split beans are creamy white from inside and black brown colored from outside. They turn mushy and thick when cooked. The dal retains its skin when cooked or boiled and has an unusual gelatinous consistency.
When buying black gram split, make sure it is free from dust, debris, and stones. Check for the expiration date when buying in packaged form.
Excess intake of Black gram split can increase the amount of uric acid in blood which can stimulate the calcification of stones (the accumulation of calcium salts in a body tissue) in the kidney. This over consumption may cause gallstones or gout rather preventing them.(2)
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