The effects of domestic traditional processes such as, soaking, germination, boiling, pressure cooking andmicrowave cooking, on the proximate composition of greengram varieties were studied. Different processing treatmentssuch as soaking, boiling, pressure cooking and microwave cooking caused significant (p < 0.05) decrease in fat, crudeprotein, crude fibre and total ash content where as germination method caused significant increase in crude protein contentin all the greengram varieties. A significant increase (p<0.05) was observed in moisture content and carbohydrate content inall the greengram varieties during different processing methods such as soaking, boiling , pressure cooking and microwavecooking, where as germination caused significant decrease in carbohydrate content. The percentage increase of moisture andcarbohydrate content was the highest in germinated (17%) and boiled samples (6.4%) respectively in all the greengramvarieties. Pressure cooking resulted in greater retention of crude protein (95%) and fat content (91.3%) compared to othercooking treatments, whereas germination resulted in greater retention of crude fibre (94.5%) and ash content (95%) amongall the varieties of greengram. Among the processing treatments germination and cooking by pressure and microwavemethods were found to be more effective in retention of crude protein, crude fibre, and ash when compared to otherprocessing methods.