Split Mung Beans
Mung Beans (Vigna radiata) are small 1/4 inch, round, olive green bean. The inside of a Mung Bean is dark mustard colored. When husked and split, the Green Mung Bean becomes known in India as the Yellow Mung, Moong Dal. Mung Beans are used in a variety of forms; whole, peeled, split or ground. Mung Beans, also known as Sabat Moong, Mung Pea, Green Gram, Golden Gram, Black Gram or Moong Dal. Mung Beans have a sweet flavor, soft texture, and are easy to digest. These beans are sprouted to produce bean sprouts, which contain vitamin C, not found in the dry bean. Mung Beans have a long history in India where they originated and were introduced to China many centuries ago. Mung Beans have a long history in India where they originated and were introduced to China many centuries ago. Mung Beans are the most common beans to be sprouted in Asia, Europe and America. Mung Bean Flour is used to make Bean Threads or Cellophane Noodles.
Suggested recipe: Authentic Nepalese Lentil Soup
Split Mung Beans are a traditional ingredient in Indian cooking, often used in curries. Split Mung Beans can also be ground in a mill or blender and used to make vegetable fritters.
Serving Size: 1/2 cup cooked
Calories 106 Fat 0.4 g Sodium 0 mg Carbohydrates 20 g Fiber 6 g Protein 8 g
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