Black gram — urd beans, or munggo — is the common name for Vigna mungo (syn. Phaseolus mungo), a tropical pulse widely eaten in India and Southeast Asia. Many different cultivars exist, typically with green- or brown-coloured seed coats, and the beans are eaten split, boiled or roasted, or processed into dhal for fermented foods such as idli and dosa, where their proteins support batter fermentation. Black gram sprouts are popular across Asia, and the green pods can be boiled as a vegetable. Rich in protein and valued for its role in fermented batters, it is a cornerstone pulse of South Indian cuisine.