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

Product Details
Country of OriginIndia
Botanical NameVigna radiata
HS Code0713.31
Available FormsWhole Green Gram, Split with Skin (Chilka Moong), Split without Skin (Yellow Moong Dal)
Protein Content22 – 25%
AdmixtureMax 1%
QualityCleaned, sorted, bright green, free from weevils and foreign matter
Packaging & Supply
MoistureMax 14%
Packaging25 kg / 50 kg PP bags, jute bags, 1–5 kg consumer packs
LabelingPrivate labeling available
Shelf Life12 – 18 months
GMO StatusGMO Free
Harvest PeriodMar – May (summer crop); Sep – Nov (Kharif)
SpecificationDetailed spec on request

Container

20 Feet
Quantity:22 MT
40 Feet
Quantity:26 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

Local Names for Green Gram
EnglishGreen Gram / Mung Bean / Moong Dal
Hindiमूंग (Moong / Moong Dal)
Teluguపేసలు (Pesalu)
Arabicماش (Mash)
SpanishFrijol Mungo
RussianМаш / Мунг (Mash / Mung)
FrenchHaricot Mungo
GermanMungbohne
Japanese绾規 (Ryokutou)

FAQs

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.
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.
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.
Our minimum order quantity is one container load — approximately 22 metric tons in a 20-foot container or 26 metric tons in a 40-foot container.
We provide phytosanitary certificates, certificates of origin, quality inspection reports, fumigation certificates (where required), and complete shipping documentation for every consignment.
Indian green gram typically contains 22 – 25% protein. It is also naturally low in fat and rich in fibre, making it a popular ingredient in health food formulations.

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