Mung / Moong whole beans are small green legumes, also known as ‘green gram’, that are native to the Indian subcontinent. This small oval shaped ‘Mighty bean’ is delicate and slightly sweet in flavor.
Mung beans are probably best known for their sprouts, used in Asian dishes, soups and salads.They are traditionally cooked with spices and herbs, ghee and vegetables and often paired with Basmati rice and Indian roti (bread). This creates a delicious, nourishing meal that, as beans go, is relatively easy to digest.
Cooking recipe of Mung/ Moong Beans:
Rinse 1 cup mung beans well in cold, running water. Soak for 30-60 minutes. Drain, rinse and cook with 3 cups of fresh water. Bring to boil and simmer (slow cooking) for 25-40 minutes for the beans to be fully cooked. Heat the 1 tbsp oil or ghee in a large deep sauce pan and add 1/2 tsp mustard seeds. When mustard seeds pop, add 1/4 tsp hing, 1 bay leaf, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander,1 1/2 tsp chopped ginger ½tsp chopped garlic, 1 tsp salt and a pinch of black pepper. Mix well and do not allow to burn. Add cooked beans with 2 cup fresh water, stir, bring to a boil then simmer for a few minutes more. Add 1 1/2 tsp Lemon juice and Serve.
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