This pulse is green in color and small, ovoid in shape. The green gram is one of many species that was currently moved from the genus Phaseolus to Vigna, which explains why it’s still often called the Phaseolus radiatus or Phaseolus aureus even to this day. These nomenclature discrepancies and redundancies are all referring to one plant species, the green gram.

Unlike other beans, green gram won’t cause you flatulence because it’s free of gas-inducing substances. As such, it’s a pleasant weaning food for babies and an acceptable convalescent dish (i.e., it’s the perfect dish for patients recovering from a major surgical operation or a recent illness). Even though it’s deficient in sulfur-containing amino acids when compared to other pulses, the protein contained in this bean is nevertheless filled with the amino acid lysine .

As for whole green gram, it’s a world-renowned sprout. Whole green grams are typically prepared from dried beans through boiling them until they acquire a soft texture. Meanwhile, whole green grams are also used to make Chinese cuisine like tángshuǐ (dessert), or lǜdòu tángshuǐ, which can be served as chilled or warm. A popular Indonesian snack called es kacang hijau also uses green gram, and it has the consistency of porridge.