The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes
Organic Dried Mung Beans
HOW TO USE
Mung beans can be sprouted, made into a delicious paste, or cooked whole and added to a variety of sweet and savoury recipes. To sprout mung beans, soak them in a jar of cold water for about 8 hours, drain and rinse thoroughly. Cover with a cloth and secure it with a band around the jar. Rinse and drain the mung beans twice a day. Your mung bean sprouts will be ready to eat within a couple of days and can be kept for 2-3 days refrigerated. This is a great way of avoiding plastic packaging that most sprouts come in. To cook mung beans, soak them overnight or for 12 hours before adding a 1:4 ratio of beans to boiling water. Cover and simmer for 40-60 minutes or until tender. Cooked mung beans are popularly combined with rice to make khichair but are great in just about anything, including hearty soups, stews, burger patties, salads and stir-fries.
Store in a cool, dry place away from direct sunlight.