Black gram milk: A post-partum kitchen staple

Black gram milk is a traditional drink prepared using whole black gram or urad dal with husk. Rich in protein and commonly used in home kitchens, it is often included in post-partum and child-friendly diets for its filling and nourishing nature.

The drink is made by soaking or cooking urad dal, grinding it into a paste, and simmering it with water and milk. Lightly sweetened with jaggery and flavoured with cardamom, it is usually served warm and is valued for its ability to provide steady energy.

In many households, black gram milk is prepared as part of traditional food practices, especially during recovery periods, as it is easy to digest when consumed in small quantities. Like most protein-rich foods, moderation is important, as excess intake may cause discomfort for some people.

Here's how to prepare it:
Ingredients
1 teaspoon black gram or urad dal
1 glass milk
Jaggery or palm jaggery, as required
A pinch of cardamom powder

Preparation
Wash and soak the black gram for three to four hours
Pressure cook the soaked dal for two to three whistles
Strain the dal and keep the cooking water aside
Allow the cooked dal to cool
Melt the jaggery or palm jaggery into a syrup
Grind the dal into a smooth paste
Cook the ground paste with the reserved cooking water and two tablespoons of additional water over low heat
Stir and simmer until the mixture thickens
Add milk, jaggery syrup and cardamom powder
Simmer for another two to three minutes
Serve warm.

Note

• Consume in moderation, preferably not more than twice a week
• Avoid drinking it late at night
• Start with small quantities to check tolerance
• Those with specific dietary concerns may consult a healthcare professional