Black Gram Dhal (Malaing Dhal)

About

What it is and where it shows up.

Malaing dhal is the regional South Asian name for split, dehusked black gram (Vigna mungo (L.) Hepper), a whole-food pulse legume widely consumed across India and South/Southeast Asia. It is used as a staple dietary protein source, commonly prepared as a cooked lentil dish (dhal) and as a base for fermented foods such as idli and dosa batter.

Safety summary

The regulatory and scientific consensus.

Black gram dhal is nutritionally dense and broadly safe for the general adult population, providing high-quality plant protein, dietary fibre, B vitamins, iron, and zinc with no established ADI or regulatory restrictions. Antinutritional factors (phytates, trypsin inhibitors, raffinose oligosaccharides) present in raw grain are substantially reduced by soaking, cooking, and fermentation, minimising adverse effects in healthy adults. No IARC carcinogenicity classification, no known ban in any jurisdiction, and no significant evidence of harm at typical dietary intakes.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Pulses including black gram dhal are classified as whole foods under the Australia New Zealand Food Standards Code. No ADI or maximum daily intake is set.source
EFSA (European Food Safety Authority) (European Union)	Approved	Black gram is a traditional food legume widely consumed in the EU; it does not require novel food authorisation under Regulation (EU) 2015/2283. No maximum residue limits specific to black gram dhal as a food.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Black gram dhal is a recognised pulse under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations; no maximum daily intake specified as it is a whole food, not an additive. Quality and hygiene standards apply under FSSAI Schedule for pulses.source
FDA (Food and Drug Administration) (United States)	Approved	Legumes including black gram are recognised as a whole food/grain legume; USDA Dietary Guidelines recommend 1.5 cups of legumes per week for a 2000 kcal diet. No ADI applicable.source

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — Black gram dhal is relatively high in potassium and phosphorus; individuals with chronic kidney disease may need to limit pulse intake under medical supervision to avoid electrolyte imbalance.

Gout — Black gram dhal contains purines which can elevate serum uric acid levels; individuals with gout or hyperuricaemia are advised to moderate consumption per standard dietary guidance.

Ibs — Black gram dhal contains raffinose-family oligosaccharides and resistant starch (fermentable carbohydrates/FODMAPs) that may exacerbate bloating, gas, and abdominal discomfort in individuals with IBS.

Ibd — High-fibre pulse foods like black gram dhal may aggravate symptoms during active flares of IBD (Crohn's disease or ulcerative colitis); medical consultation is recommended.

Infants — Whole or split pulse dhals should be introduced cautiously to infants under 12 months due to digestive immaturity and risk of allergic sensitisation; pureed or well-cooked preparations are preferred per paediatric dietary guidelines.

Research citations

The sources behind this verdict.

1PubMed. Pigeonpea as an important food source. pubmed.ncbi.nlm.nih.gov
2PubMed. Genetics, genomics, and breeding of black gram [Vigna mungo (L.) Hepper]. pmc.ncbi.nlm.nih.gov
3PubMed. Health-promoting benefits of lentils: Anti-inflammatory and anti-microbial effects, 2024. pubmed.ncbi.nlm.nih.gov
4PubMed. Seed Protein of Lentils: Current Status, Progress, and Food Applications, 2019. pubmed.ncbi.nlm.nih.gov
5PubMed. Polyphenol-Rich Lentils and Their Health Promoting Effects, 2017. pmc.ncbi.nlm.nih.gov

Independently researched5 citations