Lentils / Pulses ( legumes ) includes at least five dozen varieties; the most important of which are Bengal gram ( chhola ), pigeon peas, red gram, black gram ( biuli ), and green gram ( mung bean ).
32.
The descendants of " Podukutty ", the first Pattathu Ayya of Payyan dynasty, prepare this daily at the Pathi . "'Thavanaipal "', a gruel prepared with rice and green gram, is distributed to the devotees.
33.
The species is polyphagous, and has been recorded feeding on a variety of native and introduced plants such as eucalypts, wattles, orchard trees such as citrus, and cultivated crops including grape, pawpaw, cowpea, tomato, beans, acacia and green gram.
34.
Other famous foodstuffs include " matoli ", cooked banana chips mixed with fish; " marika ", cooked banana mixed with fish and smashed together; " konole ", a cooked mixture of sifted maize and green gram / beans; and " nkumbu ", ash baked or boiled banana.
35.
Farmers currently procures in Maize, Wheat, Soya Beans, Rice, Sorghum, Millet, Beans, Pigeon Peas, Cow Peas, Chick Peas, Green Gram, Groundnuts, raw Cashew Nuts, Sesame Seed, Niger Seed, Coriander Seeds, Cumin Seed, Linseed, Ginger, Cloves, Sugar, Coffee, Fertiliser and Tea.
36.
People cultivated mainly paddy in wet land; dry land was used for growing Coconut palm, cashew trees, Tapioca, Pepper, gram, horse gram, green gram, red gram, filler millet, pineapple, mango, Plantain, bitter gourd, snake gourd, ash pumpkin, Pumpkin, lady's finger, chilies, drumstick, yam.
37.
Devotees pay their respect to cows by bending down, like praying in a temple, and touching their feet and foreheads, followed by an aarti ( showing camphor flame to the object of praise ) and offering the cattle prasad ( food offering, in this case is called Sakkar Pongal a delicacy cooked of rice, moong dal ( green gram ) with jaggery and dry fruits ).
38.
"' C . D . V . agar "'is a nutrient medium prepared using Cicer arietinum ( Bengal gram ), Daucus carota ( carrot ) and Vigna radiata ( green gram ) by Mr . Vinay J . Rao and Mr . Keshava Murthy P . at Surana College, Bangalore, India under the guidance of their botany lecturers, Prof . B . R Chandrashekarappa ( H . O . D .-Dept . Of Botany ), Mrs . Sharada H . C ., and with the aid of their classmates from Vijaya College, Bangalore.
