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Green Gram

Green gram, known as moong dal or mung bean, is one of India's most versatile pulse crops. Cultivated across Maharashtra, Andhra Pradesh, Telangana, and Karnataka, it is prized for its high protein content, exceptional digestibility, and wide culinary range - from traditional dal preparations to bean sprouts. It enjoys strong demand across Asia, the Middle East, and international health food markets.

Geodhara International exports premium green gram sourced from Andhra Pradesh, Telangana, Karnataka, and Maharashtra through our trusted supplier network. Available as Whole Green Gram (sabut moong), Split Green Gram with skin (chilka moong), and Split Green Gram without skin (yellow moong dal), each lot is carefully cleaned, sorted, and graded to buyer specifications. Our green gram is exported with complete phytosanitary and shipping documentation.

We supply importers, pulse traders, food manufacturers, sprout producers, and retail distributors across the Middle East, Southeast Asia, Europe, Africa, and the Americas with consistent quality, competitive pricing, and full export documentation.

Specification

Country of OriginIndia (Andhra Pradesh, Telangana, Karnataka, Maharashtra)

Botanical NameVigna radiata

HS Code0713.31

Available FormsWhole green gram, split with skin (chilka moong), split without skin (yellow moong dal)

Protein Content23% - 25%

Purity99% and above after sortex

GerminationMin 85% on lots sold for sprouting

QualityCleaned, sortex and colour graded, bright green

MoistureMax 12%

Packaging25 kg and 50 kg PP or jute bags; 1 MT bulk bags; 1 kg to 5 kg consumer packs

LabellingPrivate labelling available

Shelf Life12 - 18 months whole; 12 months split

StorageCool, dry and well ventilated, away from strong odours

GMO StatusNon-GM

Harvest PeriodArrivals Mar - May and Sep - Nov

SpecificationFull spec sheet, COA and samples on request

Container

Quantity:Approx. 25 MT

Quantity:Approx. 27 MT

Uses & Benefits

Cooked as dal (moong dal) - one of the most widely consumed pulse dishes in South Asian and Middle Eastern households.
Germinated into mung bean sprouts used in Asian salads, stir-fries, spring rolls, and fresh salad preparations worldwide.
Used in Ayurvedic and therapeutic cooking as a light, easily digestible protein-rich meal for recovery and detox.
Ground into moong flour for use in pancakes (cheela), halwa, and health food products including protein bars and flour blends.
Split yellow moong dal is used in sweets, khichdi, and dessert preparations across South Asian cuisines.

Known As

EnglishGreen Gram / Mung Bean / Moong Dal

Hindiमूंग (Moong)

VietnameseĐậu xanh

IndonesianKacang Hijau

Arabicماش (Mash)

Chinese绿豆 (Ludou)

Japanese緑豆 (Ryokutou)

GermanMungbohne

RussianМаш / Мунг (Mash / Mung)

SpanishFrijol Mungo

FrenchHaricot Mungo

FAQs

What forms of green gram do you export?

We export Whole Green Gram (sabut moong), Split Green Gram with skin (chilka moong dal), and Split Green Gram without skin (yellow moong dal). The required form depends on the buyer's end application.

Is green gram suitable for sprouting?

Yes, whole green gram is the most commonly used pulse for sprouting. Our whole green gram is food-grade and suitable for commercial sprout production.

How is green gram packed for export?

Green gram is packed in 25 kg or 50 kg PP woven bags or jute bags. Consumer retail packs of 1 kg and 5 kg with private label are also available for retail market supply.

What certifications and documentation do you provide?

We provide phytosanitary certificates, certificates of origin, quality inspection reports, fumigation certificates (where required), and complete shipping documentation for every consignment.

What is the protein content of Indian green gram?

Indian green gram typically contains 23% to 25% protein. It is also naturally low in fat and rich in fibre, which is why it is widely used in health food formulations.