Vigna radiata(Fabaceae) - Mung Bean

Vigna radiata (Mung Bean)

1. Scientific name and Basic Taxonomic classification

Species: Vigna radiata

Family: Fabaceae

Genus: Vigna

Related Herbs from the same family:

Horse gram, Groundnuts, Fenugreek

2. Common names

Scientific Name: Vigna radiata | English: Mung Bean, Green Gram | Sanskrit: Mudga | Hindi: Moong | Tamil: Pachai Payaru | Telugu: Pesalu | Kannada: Hesaru | Malayalam: Cheru Payaru | Marathi: Moog | Bengali: Moong | Nepali: Mung |

3. Medicinal Uses:Tridoshic Balancer (pacifies all three doshas), Digestive (Laghu - light), Detoxifying, Nutritive Tonic, Antioxidant, Anti-inflammatory, Febrifuge (reduces fever), Diuretic.

Medicinal Parts:The seeds (whole or split and skinned) are the primary part used. Sprouts are also highly nutritious.

4. Phytochemicals specific to the plant and their action.

Easily Digestible Protein: A high-quality protein that is non-mucous forming. Its action is Brimhana without being Abhishyandi (obstructive).

Dietary Fiber: Supports healthy elimination. Its action is Detoxifying and Laxative (mild).

Oligosaccharides: Prebiotic fibers that support gut health. Their action is Prebiotic.

Antioxidants (Vitexin, Isovitexin): Flavonoids found in mung beans. Their actions are Antioxidant, Anti-inflammatory, and Antipyretic (fever-reducing).

Potassium and Magnesium: Essential minerals that support Cardioprotective and Hypotensive (blood pressure-lowering) actions.

5. Traditional and Ethnobotanical uses covering the Medicinal uses.

Jwara (Fever) & Ama (Toxins) Conditions

Formulation: Moong Dal soup (Yavagu/Peja).

Preparation & Use: A thin, liquid gruel made from yellow moong dal (split and skinned) with cumin and coriander is the classic dietary prescription during fever, digestive ailments, and detoxification therapies (Panchakarma).

Reasoning: Its Laghu (light) and Rooksha (dry) qualities are easy to digest and help to clear Ama (toxins) from the system without overburdening Agni (digestive fire).

Raktapitta (Bleeding Disorders) & Twak Roga (Skin Diseases)

Formulation: Moong dal as a dietary staple.

Preparation & Use: Consuming moong dal regularly is recommended for inflammatory skin conditions and as a blood purifier.

Reasoning: Its cooling (Sheeta) potency and detoxifying properties help to pacify Pitta and purify the blood, which is considered the root of many skin diseases.

Sarvadoshahara (Balances All Doshas)

Formulation: Moong dal with appropriate spices.

Preparation & Use: Moong dal is considered the most Sattvic and balancing of all pulses. It is the preferred dal for daily consumption for all constitutions when prepared with balancing spices like turmeric, cumin, and ginger.

Reasoning: Its unique combination of qualities makes it the only legume that can effectively balance Vata, Pitta, and Kapha when consumed correctly.

6. Healing recipes, Teas, Decoctions and Culinary use (if any):

Mung bean is a cornerstone of Ayurvedic nutrition and is used in soups, dals, and as sprouts.

Detoxifying Moong Dal Khichdi

Purpose: The ultimate Ayurvedic meal for digestion, detox, and recovery.

Preparation & Use:

• Cook one part yellow moong dal with two parts white rice and plenty of water.

• Add turmeric, cumin, coriander, ginger, and ghee.

• Cook until it becomes a soft, porridge-like consistency. Consume warm.

Fever Gruel (Moong Yavagu)

Purpose: To nourish during fever without aggravating Ama.

Preparation & Use:

• Cook yellow moong dal with a large amount of water (1:10 ratio) until it is a thin soup.

• Add a pinch of rock salt, ginger, and turmeric. Sip throughout the day.

Cooling Moong Sprout Salad

Purpose: A nutritious, Pitta-pacifying meal.

Preparation & Use:

• Sprout whole green mung beans.

• Toss with chopped cucumber, cilantro, lemon juice, and a pinch of rock salt.

7. Disclaimer:Vigna radiata is one of the safest and most easily digestible legumes. However, consuming large quantities of raw sprouts may cause digestive discomfort in some individuals. It is generally recommended to consume them lightly steamed. As with any dietary change, it is best to introduce it gradually.

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8. Reference Books, Books for In-depth Study:

• Ashtanga Hridayam by Vagbhata

• Indian Materia Medica by Dr. K.M. Nadkarni

• The Ayurvedic Cookbook by Amadea Morningstar

9. Further study: Plants that might interest you due to similar medicinal properties

1. Vigna mungo (Black Gram)* Species: Vigna mungo | Family: Fabaceae | Genus: Vigna* Similarities: As members of the same genus, they are fundamental pulses. Their key difference lies in their qualities: Moong is Laghu (light) and Rooksha (dry), while Urad is Guru (heavy) and Snigdha (oily). This makes them used for opposite therapeutic purposes.

2. Oryza sativa (Rice/Shasti)* Species: Oryza sativa | Family: Poaceae | Genus: Oryza* Similarities: Both Moong and Rice (especially white basmati) are Laghu (light) and form the base of the classic Ayurvedic dish Khichdi, which is the ultimate detoxifying and easily digestible meal. They work synergistically to provide complete nutrition without taxing the digestive system.

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