Pachai payaru (Vigna radiata)

Pachai payaru, moong in Hindi, is green gram, a small green pulse domesticated in India. It is eaten whole, split and skinned as yellow moong dal, and sprouted. Moong dal khichdi is a classic light meal, Andhra Pradesh makes pesarattu crepes from whole moong, and Tamil Nadu pongal and payasam use it. It is easier to digest than most pulses.

Botanical name: Vigna radiata (L.) R.Wilczek
Family: Fabaceae
Tamil: Pachai payaru
Hindi: Moong
Sanskrit: Mudga
Parts used: Seed, Sprouts
Habit: Green gram, a warm-season pulse eaten whole, split or sprouted
Last updated: 2026-10-27

How to recognise Pachai payaru

It is an upright or sprawling, hairy annual, usually knee-high, with three broad leaflets per leaf.

Pale yellow pea-flowers grow in clusters on long stalks.

The pods are slender, spreading, finely hairy, and turn black when ripe.

The seeds are small, round to oblong and green, with a small white scar.

Urad has black seeds and short, upright, very hairy pods.

Traditional use of Pachai payaru

Kitchen

Split moong is cooked with rice into khichdi and Tamil ven pongal.

Indian food practice

Kitchen

Whole moong is soaked and ground into pesarattu, a crepe from Andhra Pradesh.

Telugu food practice

Kitchen

Sprouted moong goes into salads, usal and chaat.

Western Indian food practice

Modern notes on Pachai payaru

Moong is rich in protein, fibre, folate and iron.

Bean sprouts sold in East Asia are usually moong sprouts.

Short-duration varieties ripen in about sixty days, fitting between other crops.

Charred green gram seeds from Neolithic sites in South India show it was grown there about four thousand years ago.

Pachai payaru safety

Raw sprouts can carry Salmonella and E. coli; buy fresh sprouts, rinse them well and cook them lightly for children, the elderly and pregnant women.

Ecology and sourcing

Its wild ancestor grows in India.

It fixes nitrogen and improves the soil.

It tolerates heat and short dry spells.

Related plants

Also in Fabaceae

Questions about Pachai payaru

Is moong the same as pachai payaru?

Yes.

Are bean sprouts moong?

Usually, in Asian cooking.

Is moong easy to digest?

It is generally lighter than most pulses.

What is pesarattu?

A whole moong crepe from Andhra Pradesh.

Are raw sprouts safe?

They carry some risk; rinse well or cook lightly.

How long do moong sprouts take?

About one to two days after soaking, kept moist and covered.

Sources

Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.