Kali Black Gram Mung Bean (Bush)
Vigna mungo
Seeds per pack ~ 50
Germination: 97% (Packed for 2025)
Black mung beans are a different species from the more common green mung beans, but they are similarly useful and are very popular in India and Nepal (where this one originated). Like other beans, black mungs are protein-rich staple food.
Origins and History
The Kali Black Mung Bean (Vigna mungo), also known as urad dal or black gram, is a legume native to the Indian subcontinent, where it has been cultivated for over 4,000 years. It holds deep cultural and agricultural significance in South Asian cuisine and traditional farming systems. The word "Kali" means "black" in several South Asian languages, highlighting the bean's deep color. Though widely grown across India, Nepal, and Pakistan, heirloom strains like this one are prized for their resilience, adaptability, and rich flavor. These seeds have been passed down through generations and are integral to sustainable food traditions across Asia and increasingly in diaspora communities worldwide.
Appearance and Characteristics
Kali Black Mung Beans are small, oval-shaped legumes with a shiny black seed coat and creamy white interior. The plants are bushy, reaching up to 2–3 feet in height, with trifoliate leaves and pale yellow flowers. The pods are slender and slightly hairy, typically containing 6 to 10 seeds each. This heirloom variety is known for its drought tolerance, nitrogen-fixing capacity, and ability to thrive in a range of soil conditions, making it a reliable crop for small farmers and gardeners seeking resilient legumes.
Culinary Uses
Highly valued in Indian, Nepali, and Sri Lankan cooking, Kali Black Mung Beans are used whole, split, or ground into flour. When split and hulled, they are known as white urad dal. Whole beans are often used in hearty stews like maa ki dal and slow-cooked lentil dishes such as dal makhani, prized for their rich, creamy texture. The beans are also fermented to make batter for dosas and idlis. Their earthy flavor pairs well with spices like cumin, turmeric, garlic, and ginger. In addition to savory uses, they are sometimes used in sweets and fermented foods across South Asia.
Growing Tips
Kali Black Mung Beans thrive in warm climates with full sun and well-drained soil. They are best planted directly into the ground after the last frost, when soil temperatures are consistently above 65°F (18°C). Seeds should be sown about 1 inch deep and spaced 3–4 inches apart in rows 18–24 inches apart. This legume prefers loamy or sandy soils but tolerates a variety of conditions. As a nitrogen-fixing crop, it improves soil health and is well-suited for rotation or intercropping systems. Keep weeds down early in the season and water moderately—overwatering can cause root rot.
Harvesting Guidance
Kali Black Mung Beans are typically ready for harvest 70–90 days after planting. Harvest when the pods dry and turn brown or black, and rattle slightly when shaken. Pods can be handpicked or the entire plant can be pulled and left to dry in the sun. Once fully dry, beans can be threshed by hand or mechanically. Store the dried beans in a cool, dry place in airtight containers. If saving seed, select pods from the healthiest plants and ensure they are thoroughly dried before storage to maintain viability.
According to our seed source, our friends at Adaptive in Oregon: "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 flatbreads 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."
