The origin of this crop is India, and it has a chromosome number of 2n = 24. It is consumed in the form of dal, which can be whole, split, husked, unhusked, or parched. It is also used as a constituent in making papad and spiced balls. Although it is used as forage, it is considered inferior to green gram due to its hairiness. The crop contains 24% protein, 60% carbohydrates, 1.3% fat, and is very rich in phosphoric acid. It is cultivated in several countries, including India, Bangladesh, Pakistan, and Burma. In India, major producers include Madhya Pradesh, Maharashtra, Andhra Pradesh, Tamil Nadu, and Uttar Pradesh, with Maharashtra being the leading state in terms of area, production, and productivity. It accounts for 13% of the total pulse area and 10% of pulse production in the country. In Kerala, it is cultivated in Kannur, Palakkad, Malappuram, and Kasargod.