Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. It is very widely used in the Punjabi Cuisine and is often referred to as “maa di daal” in the native language by Punjabis. The Coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas such as the Caribbean, Fiji, Mauritius, and Africa mainly by Indian immigrants.