It is a drought-tolerant crop, and it can be grown in areas with as little as 4 inches of rainfall per year. Green gram is also a relatively pest- and disease-resistant crop.
It is a versatile crop that can be used in a variety of dishes. It can be boiled, steamed, or roasted. Green gram can also be used in soups, stews, and curries. Green gram is a popular ingredient in Indian cuisine, and it is also used in Chinese, Japanese, and Korean cuisine.
Green Gram or Mung bean is locally known as Pojo (Swahili) or Ndengu. Grams are annual legume crops grown for their seed. Grams could be green, black or yellow in colour. Grams are native crops of India. The dried beans are prepared by cooking or milling. They are eaten whole or split. The seeds or the flour may be used in a variety of dishes like soups, porridge, snacks, bread, noodles and even ice cream. Green gram also produces great sprouts, which can be sold in health food shops or eaten at home. Crop residues of V. radiata are a useful fodder. Green gram is sometimes specifically grown for hay, green manure or as a cover crop.
Maturity Duration: Green gram takes anywhere from 90 to 120 days to mature from planting to harvest.
Expected Yield: Green gram can yield anywhere from 40 to 100 bushels per acre.
Growing Season: Green gram can be grown in USDA hardiness zones 5-10. It prefers a warm, humid climate with plenty of rainfall.
Nutritional Value: Green gram is a good source of carbohydrates, fiber, and protein. It is also a good source of vitamins and minerals, including thiamin, riboflavin, niacin, and iron.
Growing Altitude: Green gram can be grown at a variety of altitudes, but it does best at low to mid altitudes.
Growing Rainfall: Green grams require a moderate amount of rainfall, but it can tolerate drought conditions.
Growing Temperature: Green grams prefer warm temperatures and does not do well in cold weather.
Growing Soils and PH: Green grams prefer well-drained, loamy soils with a pH of 6-7.