Green Mung Bean "Moong" (Vigna radiata) Organic Seeds – For Sprouting, Cooking or Growing, Warm-Season Legume, Heat-Tolerant, Nitrogen-Fixing

Minimum: 200+ Seeds

Sprout It, Cook It, or Grow It

Few seeds are as versatile as the humble mung bean. Soak it for a few days and it becomes crisp, fresh sprouts. Simmer it and it turns into soft, creamy dal. Plant it in warm soil, and it grows into a heat-tolerant, nitrogen-fixing legume that improves the ground it grows in. Green Mung Bean, known across South Asia as moong, is one of the oldest and most useful pulses in the world, and it works as a pantry staple, a sprouting seed, and a garden crop all at once. This is organic seed.

Who Grows Green Mung Bean "Moong"?
The sprouter wanting fresh bean sprouts from a simple, reliable seed.
The home cook wanting homegrown moong for dal, curries, soups, and porridges.
The hot-climate gardener wanting a heat-tolerant, low-fuss warm-season legume.
The soil-builder wanting a summer legume that fixes nitrogen for the next crop.

What This Ancient Pulse Actually Is
Vigna radiata, the mung bean or moong, is a warm-season annual legume native to South Asia and widely grown across Asia for its small, green, nutritious seeds. Plants are compact and bushy, typically 1 to 3 feet tall, with trifoliate leaves, small yellow flowers, and slender pods that turn dark as they ripen. The seeds are eaten whole, split into dal, ground into flour, or sprouted, and they cook faster than most dry beans. Mung beans thrive in heat, tolerate dry spells, and, like all legumes, fix nitrogen in the soil, which makes them a useful summer crop in rotation. Grown as a warm-season annual, killed by frost.

In the Garden & Kitchen

• Sprouting: Soak and sprout the seeds for fresh, crisp bean sprouts in a few days.
• Moong dal and curries: Cook whole or split beans into dal, curries, and stews.
• Soups and porridges: Simmer into soft, comforting soups and savory or sweet porridges.
• Salads and grain bowls: Add cooked mung beans to salads and bowls for texture.
• Nitrogen-fixing crop: Rotate with heavy feeders to leave nitrogen in the soil.
• Summer cover crop: Grow a quick, heat-loving green manure on resting beds.

Growing Green Mung Bean Seeds

• Start method: Direct sow outdoors after last frost, once soil is warm.
• Germination: Sprouts in 3 to 7 days in warm soil.
• Soil temperature: Germinates best at 70°F or warmer.
• Sowing: Plant seeds about 1 inch deep.
• Spacing: Space seeds 4 to 6 inches apart in rows 24 to 30 inches apart.
• Sunlight: Full sun.
• Soil: Well-drained, average soil; avoid waterlogged ground and heavy nitrogen fertilizer.
• Watering: Moderate water; drought tolerant once established.
• Days to maturity: Typically ready for dry beans in roughly 90 to 120 days from seeding.
• Harvest: Pick pods as they turn dark and dry; plants ripen over several weeks.
• Drying: Finish drying and shell the beans before storing in an airtight container.
• Sprout safety: Rinse sprouts often, keep equipment clean, and cook sprouts for young children, older adults, or anyone pregnant or immunocompromised.

Before You Close This Page
This is a seed that does three jobs, sprouts on the counter, dal in the pot, and a heat-tolerant, nitrogen-fixing crop in the garden. Green Mung Bean "Moong" is easy to grow in warm weather, quick to cook, and useful in kitchens around the world. Plant it after the last frost, give it sun, and harvest the pods as they dry. Grow the bean that does it all.