black gram
Legumes/Pulses
Trigger checker for black gram
See black gram rated across every trigger — FODMAP, histamine, salicylate, oxalate, tyramine and more — plus diet compatibility, all in one quick ingredient profile.
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Serving size, prep, and portion notes for black gram
Black gram is the small black-skinned pulse behind dal makhani and papadum, and it is graded high FODMAP with a poor fermentation profile for SIBO. That fermentable load is the whole trigger story here: on the chemical triggers it is remarkably quiet, sitting clean on histamine, salicylate, oxalate, nickel, sulfite, glutamate and gluten. If black gram bothers you, the reaction is almost always gas, distension and cramping a few hours after a slow-cooked dal rather than flushing, itching or headache.
Watch for
Graded high FODMAP overall, which is why a bowl of whole black urad tends to produce bloating and wind rather than an immediate reaction / Poor for SIBO: a slow-simmered dal is a long, dense fermentable load in a gut that already overgrows bacteria in the small intestine / High in lectins as a dried bean, so undercooked or barely simmered black gram is harsher than a properly long-boiled one / The black skin is the heavy part. Whole black gram, split-with-skin and fully skinned white urad are three different fibre loads, so log which form you actually ate / Restaurant dal makhani is finished with butter and cream, so a reaction there may be the dairy rather than the pulse
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FAQ
What does the FODMAP rating mean for black gram?
High FODMAP: consider smaller servings or swap within the same group.
Is black gram generally well tolerated?
FODMAPs (Avoid) and GOS (Avoid) Start with those if you react.
What should I check next?
Compare within the Legumes/Pulses group.