Black gram (urad dal) is the whole, black-skinned seed of Vigna mungo, a legume native to the Indian subcontinent; once split and hulled, it's the cream-colored bean sold as white urad dal. It's a different plant from the small, disk-shaped black (beluga) lentil used in Western cooking, though the two are often confused because both get called 'black lentils' informally. Ground and fermented into a batter, black gram is the base of South Indian idli and dosa, and it's simmered into dal makhani and used in vada fritters and papadum crackers. Cooked, it has a mild, nutty flavor and a smooth, creamy texture, and is a good plant-based source of protein and fiber.