Split Mung Beans
The Split Mung Bean is a delicate legume that has been husked and split. It has a flavor similar to sweet and mild peas, and is often used as a protein source in Asian cuisines.
Suggested uses
Basic prep
Soak overnight and boil 30 minutes or boil 1 hour if not soaked.
Storage & handling
Store in a cool, dry place.
Ingredients
Mung beans.
Split Mung Beans are also known as "moon dal" or "yellow mung." The Mung Bean is the seed of Vigna radiate, native to India and mostly frequently cultivated there and throughout Asia. It is also produced on a much smaller scale in Europe and the United states in hot, dry regions. It is used in both savory and sweet dishes, often in soups or pastry filling.
Mung Beans are a rich source of nutrients including protein, fiber, iron and magnesium. This particular legume has a long history of both culinary and medicinal uses, dating back to at least the 10th century AD. A powerful detoxifier, its best-known medicinal use is for treatment of poisoning. It is also beneficial to the immune system, metabolism and heart, and provides protection against free radical damage.
Classic recipe
Spiced Split Mung Beans with Yogurt (Moong Dal Tarka)
A staple ingredient in many Indian dal dishes, split mung beans are delicate, protein-rich legumes, perfect for adding flavor and body. This intensely flavorful and nutritious dal recipe is delicious served with steamed basmati rice and authentic naan bread.
