Agricultural technology for growing moong dal seeds
Moong dal, also known as green gram, is a legume widely grown in India, Pakistan and other parts of Southeast Asia. It is a valuable source of protein, fiber and vitamins, and a key ingredient in many traditional dishes.
Moong dal can be grown in a variety of climates, but it does well in warm and humid conditions.
1. Variety selection
When choosing a mung bean variety, consider the following factors:
- Purpose: For fresh consumption, choose varieties with a milder taste. For canning or drying, choose varieties with denser flesh.
- Ripeness: Moong dal varieties are divided into early ripening, mid ripening and late ripening. Early maturing varieties are ready for harvesting 60-70 days after sowing, mid-maturing varieties are ready 70-80 days after sowing, and late maturing varieties are ready 80-90 days after sowing.
- Disease and pest resistance: Choose varieties that are resistant to the most common diseases and pests.
2. Soil preparation
Moong dal is an unpretentious crop but prefers fertile, well-drained and neutral soils. In autumn, the ground is plowed to a depth of 25-30 cm and organic matter (manure, compost or green manure) is added at the rate of 5-6 kg per square meter. In spring, level the ground and make grooves 2-3 cm deep.
3. Sowing
Mungbean seeds are sown in spring, when the soil temperature at a depth of 10 cm reaches 10-12°C. Sow 2–3 seeds per furrow at a distance of 20–25 cm from each other. After emergence, thin out seedlings one per furrow.
4. Care and maintenance
Moong dal is a water-loving crop, so water it regularly. Water the plants 2-3 times a week at the rate of 10-15 liters of water per square meter.
Apply fertilizer twice during the growing season. Make the first application of fertilizer at the 3-4 true leaf stage, and the second at the flowering stage. Use a balanced fertilizer with an N-P-K ratio of 1:1:1.
Weed control is carried out manually or using herbicides. Protect plants from pests and diseases by using organic or synthetic pesticides when necessary.
5. Harvest
Moong dal is ready to harvest when the pods turn brown and the seeds harden. Early-ripening varieties are ready for harvesting in July, mid-ripening varieties in August, and late-ripening varieties in September.
Cut the moong dal pods using scissors or a sickle. Store the pods in a cool, dry place.
Tips for successfully growing moong dal
- To get an earlier harvest, grow moong dal seedlings in a greenhouse or indoors. Sow seeds in pots or trays in late April or early May. Transplant the seedlings into the field in late May or early June.
- To increase the yield of moong dal, grow it on a compost heap. The compost heap warms up faster than the soil, so you can sow seeds as early as May.
- To protect mung bean from pests and diseases, plant it next to marigolds, calendula or nasturtium. These plants repel insect pests.
By following these agronomic practices, you can achieve successful moong dal cultivation and reap economic benefits from this valuable crop.
Moong dal can be grown in a variety of climates, but it does well in warm and humid conditions.
1. Variety selection
When choosing a mung bean variety, consider the following factors:
- Purpose: For fresh consumption, choose varieties with a milder taste. For canning or drying, choose varieties with denser flesh.
- Ripeness: Moong dal varieties are divided into early ripening, mid ripening and late ripening. Early maturing varieties are ready for harvesting 60-70 days after sowing, mid-maturing varieties are ready 70-80 days after sowing, and late maturing varieties are ready 80-90 days after sowing.
- Disease and pest resistance: Choose varieties that are resistant to the most common diseases and pests.
2. Soil preparation
Moong dal is an unpretentious crop but prefers fertile, well-drained and neutral soils. In autumn, the ground is plowed to a depth of 25-30 cm and organic matter (manure, compost or green manure) is added at the rate of 5-6 kg per square meter. In spring, level the ground and make grooves 2-3 cm deep.
3. Sowing
Mungbean seeds are sown in spring, when the soil temperature at a depth of 10 cm reaches 10-12°C. Sow 2–3 seeds per furrow at a distance of 20–25 cm from each other. After emergence, thin out seedlings one per furrow.
4. Care and maintenance
Moong dal is a water-loving crop, so water it regularly. Water the plants 2-3 times a week at the rate of 10-15 liters of water per square meter.
Apply fertilizer twice during the growing season. Make the first application of fertilizer at the 3-4 true leaf stage, and the second at the flowering stage. Use a balanced fertilizer with an N-P-K ratio of 1:1:1.
Weed control is carried out manually or using herbicides. Protect plants from pests and diseases by using organic or synthetic pesticides when necessary.
5. Harvest
Moong dal is ready to harvest when the pods turn brown and the seeds harden. Early-ripening varieties are ready for harvesting in July, mid-ripening varieties in August, and late-ripening varieties in September.
Cut the moong dal pods using scissors or a sickle. Store the pods in a cool, dry place.
Tips for successfully growing moong dal
- To get an earlier harvest, grow moong dal seedlings in a greenhouse or indoors. Sow seeds in pots or trays in late April or early May. Transplant the seedlings into the field in late May or early June.
- To increase the yield of moong dal, grow it on a compost heap. The compost heap warms up faster than the soil, so you can sow seeds as early as May.
- To protect mung bean from pests and diseases, plant it next to marigolds, calendula or nasturtium. These plants repel insect pests.
By following these agronomic practices, you can achieve successful moong dal cultivation and reap economic benefits from this valuable crop.