ME A T 27 



(Harri Mung), the typical and common variety ; yellow- 

 seeded (Sona Mung) ; black-seeded (Max Mung). These 

 varieties are found in India. 



The ripe seeds are boiled whole, or split like peas. They 

 are also parched and ground into flour, which is made 

 into balls with spice, or employed for making porridge. 

 The beans are sometimes eaten parched, or boiled with 

 condiments. 



The beans (seeds) keep well. 



The crushed stalks and leaves are much prized for fodder. 



Black Gram 



(Fhaseolns muug, var. radiatm) 



A native of India. The leaves are yellowish green and 

 the whole plant has greater hairiness, a more trailing habit, 

 seeds fewer, larger, longer, darker brown colour than the 

 Mung Bean. There are two varieties — the large black- 

 seeded kind, and smaller green-seeded variety. It is the 

 most highly prized of the genus FhaseoJm^, and is largely 

 cultivated throughout India. It is called Dau-xanh, etc., 

 in Cochin-China ; Urd, etc. (Hindustani) ; Patchey-pyre 

 (Tamil) ; Minumulu (Telegu) ; and Cheru-poiar (Malay). 



It thrives in heavier soils than the Mung Bean, and is 

 sown at the beginning of the rainy season. In Madras it is 

 cultivated on dry lands, being sown in August or September. 



The ripe beans (seeds) are the most esteemed pulse in 

 India, and fetch the highest price. It is eaten like mung, 

 boiled whole ; parched ; or as spice balls, and is the chief 

 constituent of the Water Biscuits known in Bombay as 

 " papad." In the Punjab " bari *' and " sepa " are prepared 



