[7] In other languages, mung beans are also known as The green gram is an annual vine with yellow flowers and fuzzy brown pods.

[25] Stresses not only decrease productivity but also affect the physical quality of seeds, making them unusable or unfit for human consumption.

[25] Spotted pod borer, Maruca vitrata, is a major insect pest in mung bean in the tropics and subtropics.

[31] The major fungal diseases are Cercospora leaf spot (CLS), dry root rot, powdery mildew and anthracnose.

Dry root rot (Macrophomina phaseolina) is an emerging disease of mungbean, causing 10–44% yield losses in mung bean production in India and Pakistan.

[32][26] The pathogen affects the fibrovascular system of the roots and basal internodes of its host, impeding the transport of water and nutrients to the upper parts of the plant.

Abiotic stresses negatively influence plant growth and productivity and are the primary causes of extensive agricultural losses worldwide.

[39] Mung bean may also be affected by excess soil and atmospheric moisture during the rainy season which may lead to pre-harvest sprouting in mature pods.

Deployment of varieties with genetic resistance is the most effective and durable method for integrated disease management, in the meantime focusing on yield, height, grain quality, market opportunities and seed availability.

The mature seeds provide an invaluable source of digestible protein for humans in places where meat is lacking or where people are mostly vegetarian.

[45] Mung bean is considered an alternative crop in many regions, which is generally preferable to sign a contract for the growing process before planting.

In Karnataka, Maharashtra,Odisha, Gujarat, Kerala, and Tamil Nadu, whole mung beans are commonly boiled to make a dry preparation often served with congee.

In Madhya Pradesh and Rajasthan, mung beans are partially mashed, fermented, and made into fritters called mangode, which serves as a common tea time snack similar to Pakora.

In Goa, sprouted mung beans are cooked in a coconut milk based, mild curry called moonga gaathi.

In Odisha, West Bengal and Bangladesh the stripped and split bean is used to make a soup-like dal known as mug ḍal (মুগ ডাল).

In Southern India, state of Karnataka, Tamil Nadu, Telangana, and Andhra Pradesh, as well as in Maharashtra, steamed whole beans are seasoned with spices and fresh grated coconut.

In South India, especially Andhra Pradesh, batter made from ground whole moong beans (including skin) is used to make a popular variety of dosa called pesarattu (పెసరట్టు) or pesara-dosa.

In Sri Lanka, boiled Mung beans are usually eaten with grated coconut and lunu-miris, a spicy chili and onion sambol, most commonly as a breakfast food.

In South China and Vietnam, mung bean paste may be mixed with sugar, fat, and fruits or spices to make pastries, such as bánh đậu xanh.

[49][50][51] Mung beans are also used in the Filipino dessert ginataang munggo (also known as balatong), a rice gruel with coconut milk and sugar flavored with pandan leaves or vanilla.

[52][53] Mung bean paste is also a common filling of pastries known as ondé-ondé and bakpia in Indonesia and hopia in the Philippines, and further afield in Guyana (where it is known as "black eye cake").

[54] In Indonesia, mung beans are also made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge.

Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark.

Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour.

In Korea, slightly cooked mung bean sprouts, called sukjunamul (Korean: 숙주나물), are often served as a side dish.

In Indonesia the food are often used as fillings like tahu isi (stuffed tofu) and complementary ingredient in many dishes such as rawon and soto.

[58][59] 2nd millennium BCE scripture Yajurveda in its 4th chapter refers to mudga (मुद्ग) as one of the important grains and asks Rudra to bless with its good harvest (मु॒द्गाश्च॑ मे॒ खल्वा॑श्च मे) in Rudradhyaya - still prevalent and popular set of hymns in Shiva worship.

[60][61] The mung bean is listed as one of the nine auspicious grains (navdhānya) in Vedic astrology and associated with planet Budha (Mercury).

On the other hand, a recent study suggested a single genetic origin likely contributing to the loss of pod shattering, the key domestication trait in legumes.

The study suggests that the short and dry growing seasons in the northern regions of Asia were not suitable for southern cultivars, which had been bred for extended life cycles to maximize yield.