Description
These are small, ovoid in shape, and green in color. They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert “green bean soup”. The starch of mung beans is also extracted from them to make jellies and “transparent/cellophane” noodles.
Culinary Uses
Whole mung beans are generally prepared from dried beans by boiling until they are soft.They are then cooked as any other dal is cooked. Whole moong can be sprouted and used in varied preparations ranging from salads, soups and stir fry. Whole mung beans are generally prepared from dried beans by boiling until they are soft.They are then cooked as any other dal is cooked.
Health Benefits
Split green gram like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium.
