Green Gram / Mung Bean

Green Gram (Vigna radiata), known across India as Moong, is a small, bright-green, oval pulse and one of the most versatile and digestible legumes in global trade. It is sold both as whole green moong — used for sprouting, salads and whole-dal cooking — and as the yellow split-and-dehusked Moong Dal that cooks quickly into a light, easily digestible dal. Carrying 23–25% protein and exceptionally easy to digest, moong is the pulse most associated with health, detox diets and the plant-protein movement.

India is the world's largest producer of green gram, growing 2.5–3 million MT annually across Rajasthan, Maharashtra, Karnataka and Madhya Pradesh, as both a Kharif and summer (zaid) crop. Moong is uniquely multi-form in its end uses: whole bean for sprouts, split dal for cooking, dehusked flour for papad and the fast-growing market for mung-bean protein isolate used in plant-based eggs and meat alternatives. This breadth of application drives demand well beyond the traditional diaspora staple market.

Globally, green gram trades as whole green moong (sprouting and machine-cleaned grades), split yellow moong dal (polished and unpolished), and dehusked / flour grades. Export quality is defined by green colour brightness, bean size, sortex purity and germination rate for sprouting buyers. India differentiates on bright bold-seeded grades, high germination rates and diaspora trust against rival origins such as Myanmar, Australia and China.

Green gram is the most application-diverse pulse in global trade — spanning the traditional dal staple, the high-growth sprouting and health-food segment, and the cutting-edge mung-bean protein isolate powering plant-based eggs and meat alternatives. India, the largest producer, supplies bright bold grades and high-germination lots while differentiating on quality and diaspora trust.