Mung Bean, Kali Black Gram (Organic)
Vigna mungo. Black. 80 days.
Very interesting black seeded mung bean relative. Commonly consumed in India and Nepal as a protein rich staple. Mung beans are often used in a similar way to red lentils, such as in dal makhani. The flour has a sticky texture when cooked making it useful for flat breads like masala dosa. The small furry plants have yellow flowers and yield early even in Oregon. This strain of black gram was obtained by Anpetu Oihankesni of Sourcepoint Organic Seeds. He sourced it in Bhaktapur, a UNESCO World Heritage Site located in the Kathmandu Valley of Nepal.
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Direct sow 1” deep when soil temps have reached 60°F, ideally by early June. Plant at 2-4” in-row spacing with 12” between rows. Keep soil consistently moist but take care not to overwater. For dry beans, pull entire plants and allow to after-ripen before processing. Collect seeds from plants with pods that are fully dry, but before pods shatter. Shell by hand or by dancing on the dry pods, winnow or screen to clean. Test for dryness with a hammer – dry beans shatter, moist beans squish.
Seed Saving
Mung Beans are self-pollinating do not need isolation for seed saving purposes.
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