Description
- A staple diet in some parts of the Middle East is mung beans and rice
- The mung bean (Vigna radiata) 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 mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook, easy to digest, and highly nutritious.
The mung bean (Vigna radiata) 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 mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook, easy to digest, and highly nutritious. These are packed with energy and rich in fiber, vitamins, and minerals. Whole cooked mung beans are generally prepared from dried beans by boiling them until they are soft. Mung beans are light yellow in color when their skins are removed. Mung bean paste can be made by hulling, cooking, and pulverizing the beans into a dry paste.