Green Gram (Moong Dal) Cultivation in India – Types, Process & Benefits

In India, most families consider daal chawal as a comfort food, as per Indian parents' belief daal chawal contains all the nutrients that are required for staying healthy, even the belief also said that in India people will never get bored of having daal in their meal.

If we talk about pulses then choosing green gram which is also known as moong daal is one of the best decisions as it contains a high source of protein with good digestibility. Let's deeply understand moong dal cultivation in India.

What are green grams?

Green gram is also known as Vigna radiata in scientific language and moong daal in Indian local language, it is native to the Indian subcontinent with evidence suggesting its cultivation dates back to around 1500 BC.

In India, moong daal was first discovered during the eastern zone of the Harappan Civilization in Punjab and Haryana around 4,500 years ago, while its cultivation in South India, specifically Karnataka, dates back about 4,000 years.

Green gram is consumed as a sprout, whole grain, and dal. Its cultivation is suitable for all three seasons (kharif, Rabi, and summer). It is relevant to many multiple and intercropping systems. The average price of green gram in India is ₹112.85/kg.

In the kharif season, green grams are mostly cultivated in Rajasthan (69.3%), Karnataka (6.4%), and Maharashtra (5.7%). For Rabi green gram cultivation, the primary states are Odisha (82.4%), Andhra Pradesh (8.1%), and Tamil Nadu (4%).

Also Read: Mushroom Cultivation in India

Types of green grams

There are 5 different types of green gram that are produced in India. Each gram variety has its own authenticity and characteristics. Here are some of them: 

1. COGG 912

This variety of green gram is cultivated for a short duration and is known for its high yielding capacity, its maturity to vision in 62 days of plantation, and the average yielding potential of this is 798 kg/ha and also This variety has a compact plant type and a high protein content of 25.2% and tolerant to Yellow Mosaic Virus (YMV) and stem fly.

2. LGG 407

This variety was released in 1993 in India and is mostly cultivated in southern states like Andhra Pradesh and Telangana. It was developed through mutation breeding from a mutant of ML 26-10-3, also it gets mature in 70-75 days and has a yield potential of 12-14 q/ha. This variety is climate-friendly as it is suitable for all the seasons rabi, kharif, and summers.

3. LGG 450

The second name of this variety is Pushkara. It is one of the important and notable varieties as it contains different characteristics from other green grams. This gram matures in approximately 70-75 days with a high yield potential of 12-15 quintals per hectare. The parent variety of this variety is ML 26-10-3, developed through mutation breeding. It is primarily suited for cultivation in Andhra Pradesh and Telangana.

4. PKV gold

This variety also known as AKM 9911, is a prominent variety of green gram developed by Dr. Panjabrao Deshmukh Krishi Vidyapeeth (PDKV) in Akola, Maharashtra. This was first released in 2011 also with its yield potential ranging from 10 to 12 quintals per hectare. This is mostly known for its unique bold and shiny green appearance, which is appealing to farmers and markets alike.

5. IPL220

The unique feature of this variety is that it is a biofortified variety of green gram (mung bean) which was developed by the Indian Institute of Pulses Research. The crop duration of this plant varies from 120-125 days and is particularly suited for cultivation in the North East Plain Zone of India. The weight of the seed is about 2.4 g per 100 seeds. They have a brown seed coat with orange cotyledons.

Cultivation process of green gram in India

The cultivation of green gram pant involves several steps and guidelines for the producing high-yield variety:

1. Soil and climate requirement

Green gram thrives in well-drained sandy loam or loamy soils with a pH range of 6.3 to 7.2. It prefers slightly acidic conditions and cannot tolerate salinity or heavy clay soils. Also, this requires a warm-season plant, requiring temperatures between 25°C and 35°C for optimal growth. It is drought-resistant and well-suited for dryland farming.

2. Land preparation

This requires a plowing and soil enrichment process in which the land used to be plowed during the dry season to aerate the soil and expose soil-borne pests, Break up soil clods to create a medium tilth, which encourages uniform and rapid seedling emergence. A minimum of two plowing operations to achieve a fine tilth is generally recommended. Give two to three ploughings and planking after each plowing depth of the pole must be 15-20 cm to remove any weeds or crop residues.

3. Sowing

• The timing of sowing of gram seeds in the Kharif season is in July, for the rabi season sowing is typically done in November and December. Although summer seasons are considered the best time for the sowing that is generally in the first fortnight of March.
• For successful cultivation use high-quality, disease-free seeds from reliable sources for eg varieties such as COGG 912, LGG 407, and others. An average depth for optimal germination is about 3-5 cm and a pacing of 20-25 cm. Seeds can be sown using traditional methods (local plow) or mechanized methods like seed drills for better efficiency.

4. Water management

• Irrigation scheduling is the most important part of the cultivation of crops. Irrigate immediately after sowing to ensure seed germination. Follow this with life irrigation on the third-day post-sowing, with the care for soil and plants to ignite the crops at the interval of 7 to 10 days.
• As we know, green gram is best for the summer season. The average crop evapotranspiration for green gram varies, and it is important to monitor this to adjust irrigation accordingly. Drip and smile irrigation is an effective method for providing water to plants in large areas.

5. Fertilization

• This process involves maximizing yield and ensuring healthy plant growth with the help of using fertilizers on the soil. Before applying, testing of soil is important and determines nutrient levels and pH. This helps in formulating an appropriate fertilization plan based on soil fertility.
• Incorporate well-composted farmyard manure (FYM) or vermicompost at least 2-3 weeks before sowing. A field of green gram crops requires 12.5 kg Nitrogen (N), 25 kg Phosphorus (P₂O₅), 12.5 kg Potassium (K₂O), and 10 kg Sulfur (S) per hectare.

6. Harvesting

• A critical stage of the whole cultivation process is harvesting where the results of cultivation are clearly shown. Green gram requires careful timing and techniques to minimize losses and ensure high-quality produce. The best time to harvest green gram is when approximately 80% of the pods are fully matured. This ensures that the seeds have developed adequately and are of good quality.
• Harvesting should not be done during rainy or overcast conditions, as moisture can lead to spoilage and lower seed quality. The stalks with pods should be sun-dried for about 3-4 days to reduce moisture content before threshing.

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Health benefits of eating green gram

1. It is rich in high plant-based protein that helps to aid in tissue formation and repair, helping meet daily protein requirements.
2. The high potassium content in green gram helps regulate blood pressure and promotes heart health by acting as a natural vasodilator, thus minimizing the risk of cardiovascular diseases.
3. Green gram is high in folate, essential for pregnant women as it supports fetal development and helps prevent neural tube defects.
4. Low in calories but high in fiber and protein, green gram helps increase satiety, making it easier to manage weight and reduce overall food intake.