The shiny, small, square and rounded seeds at the ends have a diameter of about 4 mm. The color of the seeds is usually very dark green to black, which is why they are called “black gram”; there are also green forms. It should be ideally soaked for about 1-2 hours before cooking. It can be cooked as a dal in presuure cooker and eaten with rice or chapati.
They are rich in fiber and nutrition and are a staple food in India and Pakistan.