green gram (मुंग)
About green gram (मुंग)
Green gram, locally known as 'Mung' or 'Mug ko daal' in Nepal, is a widely consumed legume. It is a staple in many Nepali households, prized for its nutritional value and versatility. It's commonly used in dal, soups, curries, and even as a sprouted salad ingredient. The ease of cultivation and its resilience to various climatic conditions make it a valuable crop for farmers across Nepal. It is not only a dietary staple but also plays a significant role in the agricultural landscape of the country.
Nutritional info
These are the major micro nutrients found in green gram
Seasonality
In Nepal, green gram is typically grown during the rainy season (June-September) and harvested in the autumn (September-October). However, planting and harvesting times might slightly vary depending on the specific region and altitude. It is available throughout the year in dried form due to good preservation methods. Green gram farming is often part of the crop rotation in many areas of Nepal.
History
The history of green gram in Nepal is deeply intertwined with its agricultural practices and food culture. While the exact origins of its cultivation in Nepal are difficult to pinpoint, it is believed to have been introduced centuries ago. It has been a staple food, particularly in rural areas, and has been part of the traditional Nepali diet for generations. It was grown by farmers both for household consumption and trade, primarily in low and mid altitude regions of the country. Its resilience, ease of cultivation, and nutritional properties have cemented its place in Nepali cuisine and agriculture.