Using Mung Beans in Indian Cooking
These are oval shaped green beans also known as green gram. In Indian cuisine they are usually used in the split, de-husked form to make dhal typically Moogi masoor di dhal (split mung and red lentil). The split version is very light creamy coloured lentil.
Mung bean paste
This is very common in other Asian cuisines where the paste is used in sweet dishes as well.
Mung beans can be left in water and within 24 hours they will begin to sprout. This sprouting is now commonly used in salads and well as in Chinese stir-fries. In Indian food mung sprouting is also cooked up with spices and well are fried as a snack.Back to Cooking guides