Moong/ Phaseolus radiatus – Ayurvedic Properties, Practical Uses & Benefits

Abstract

Vigna radiata (commonly known as green gram or mung bean) is a vital legume in traditional Ayurvedic medicine and Indian cuisine. It is revered for its light and cooling nature and is used in a variety of therapeutic preparations. It is classified under the Shamidhanya group. Both ancient Ayurvedic texts and modern research highlight Mudga as an effective dietary intervention for managing lifestyle disorders. It is known for its digestive, detoxifying and nourishing properties and is often prescribed in Ayurvedic diets, especially during recovery or detoxification therapies.

Introduction

Green gram, known as ‘Mudga’ in Sanskrit, is celebrated in Ayurveda as one of the ideal foods for daily consumption. The term ‘Mudga’ translates to ‘that which brings joy or happiness’. It is considered the best among the pulse group (Shimbi Dhanya) due to its high digestibility and nourishing qualities. It is rich in essential minerals like iron and potassium. Green gram supports overall vitality and is especially valued in Ayurvedic dietary regimens. Green gram (Vigna radiata), previously referred to as Phaseolus radiatus, is an annual pulse crop widely cultivated in tropical and subtropical regions. In Ayurveda, it is valued for its lightness and ability to balance all three doshas, particularly Pitta and Kapha. It is used in dietary regimes, Panchakarma therapy and as part of herbal formulations for treating various ailments.

Scientific Classification

Kingdom : Plantae
Family : Fabaceae
Genus : Vigna
Species : Vigna radiata (L.) R. Wilczek
Synonym : Phaseolus radiatus Linn.

Synonyms

Moong
Mudga

Vernacular Names

Sanskrit Name : Mudga
English Name : Green gram, Mung bean
Hindi Name : Moong, Mung
Kannada Name : Hesaru, Hesurubelae
Marathi Name : Moog, Hirve moog
Bengali Name : Moog
Gujarati Name : Mag, Kachchi, Muga
Konkani Name : Moog
Telugu Name : Pacha pesalu, Pesaru pappu, Pesalu
Tamil Name : Pacaiymeru, Pachai parupu, Payatham paruppu, Pasipayir
Malayalam Name : Cherupayaru
Punjabi Name : Mung, Moongi
Kashmiri Name : Muang

Habitat

Green gram (Vigna radiata) is primarily cultivated in East Asia, Southeast Asia and the Indian subcontinent, where it thrives in warm climates and well-drained soils.

Morphology

Vigna radiata is an annual, slender, climbing vine that typically grows 1–2 feet tall. The stems are covered with fine, brownish hairs. The leaves are alternate and trifoliate (composed of three leaflets). It bears greenish-yellow flowers, which are small and papilionaceous. The fruit is a linear pod and each pod contains multiple globular seeds that are green in colour.

Varieties

Below is the detailed description of the varieties of Moong according to different Acharyas:

Two forms of Green gram

Tusha (with husk) : Guru (heavy to digest)
Nishtusha (without husk) : Laghu (light to digest)

As per Ayurveda, Green gram has five sub-varieties: bluish black, green, yellow, white, and red. The earlier types are heavier, in that order. Acharya Charaka and Sushruta state that the green variety is the best among all Mudga types. Pulses contain 54–56% carbohydrate and 20–22% protein.

Varieties of Mudga (Green gram):

According to Bhavaprakasha Nighantu, varieties differ by colour and digestibility. They are laghu in decreasing order—Shyama is the lightest, red the least.

Shyama : dark green or blackish
Haritha : green
Pita : yellow
Shwetha : white
Rakta : red

As per Raj Nighantu

Green variety : relieves pitta and blood disorders
Black variety : balances all three doshas, helps in bleeding disorders

Classical Categorisation

According to Bhavaprakasha Nighantu : Dhanya Varga
According to Kaiyadeva Nighantu : Dhanya Varga
According to Dhanvantari Nighantu : Suvarnaadi Varga
According to Raj Nighantu : Shalyadi Varga
According to Shodala Nighantu : Shimbidhanya Varga

Ancient Verses

मुद्रो रूक्षो लघुग्राही कफपित्तहरो हिमः। स्वादुरल्पानिलो नेत्र्यो ज्वरघ्नो वनजस्तथा ॥

(Bhavprakash Nighantu Dhanya varga 38)

According to the above shloka, Moong has dry, light, absorbent properties and helps in the management of Kapha and Pitta dosha. It slightly increases Vata dosha and is effective for the eyes and fever. The wild moong has similar properties to Moong.

Ayurvedic Properties

Taste (Rasa) : Sweet (Madhur)
Physical property (Guna) : Light (Laghu)
Potency (Veerya) : Cold Potency (Sheet)
Post-digestion effect (Vipaka) : Katu (Pungent)
Effect on tridosha : Balance Pitta and Kapha dosha

Therapeutic Properties

Laghu (light to digest)
Shita (cooling in nature)
Grahi (absorbent)
Tridosha hara (balances Vata, Pitta, and Kapha)
Deepana (improves appetite)
Balya (strengthening)
Dahashamana (relieves burning sensation)
Vrishya (aphrodisiac)
Mutrala (diuretic)
Raktaprasadana (blood purifying)

Systemic Actions

External

Its paste is used for external application for detoxifying the skin.

Internal Uses

Digestive system : Enhances digestion, alleviates bloating and diarrhoea
Excretory system : Acts as a mild diuretic and supports urinary health
Nervous system : Nourishes the nervous tissue and calms excess Pitta
Circulatory system : Purifies the blood and supports cardiovascular health
Reproductive system : Increases fertility and strengthens reproductive tissues
Skin : Helpful in treating acne and skin inflammations when applied externally

Chemical Composition

Flavones
Isoflavones
Isoflavonoids
Gallic acid
Vanillic acid
Caffeic acid
Cinnamic acid
Protocatechuic acid
Shikimic acid
p-Hydroxybenzoic acid

Modern Overview

Antidiabetic Activities

Research has demonstrated that Vigna radiata (mung bean) soup, rich in bioactive compounds such as vitexin and isovitexin, can suppress the formation of advanced glycation end products (AGEs) and inhibit key carbohydrate-metabolising enzymes, namely alpha-amylase and alpha-glucosidase.

Practical Uses

Green gram flour paste, when applied as a face pack, helps detoxify skin and rejuvenate facial tissues. It is made from de-husked green gram powder mixed with water.
Green gram soup helps relieve thirst, dryness of skin, and supports healthy bowel movements.
Buttermilk-cooked green gram with spices enhances digestion and strengthens the gut.
Sprouted moong dal with turmeric-pepper steamed in sesame oil boosts digestive strength (though not classically recommended).
Root decoction or medicated milk of green gram with jaggery serves as a nourishing energy drink.
Green gram with pomegranate strengthens the intestines and acts as a body detoxifier.
Green gram soup (Mudga Yusha) balances doshas, supports digestion, and can be flavoured with salt or spices.

Conclusion

Mudga (green gram) is one of the most commonly used pulses in Indian cuisine and is considered the best among Shimbidhanya (legumes) in Ayurveda. In Ayurveda, Dietary substances are valued not only for promoting health and preventing disease but also as therapeutic agents. Mudga is recommended both as a dietary component and as part of the management of lifestyle disorders. While fast food can harm a healthy body, the regular consumption of green gram supports health promotion and offers therapeutic benefits. However, further research is needed to gain a deeper understanding of Mudga’s full potential.