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Mung beans

Mung beans are easily digestible and versatile. Here we will tell you what else makes up the Indian legume and how you can best buy and store mung beans. You will also find delicious recipes with mung beans and learn what makes them so healthy.

Mung beans: characteristics and origin

Mung beans, also known as Jerusalem beans or Lunja beans, belong to the butterfly family and thus to the legumes. The small green kernels are originally from India. Mung beans are now widely used all over Asia and are also enjoying increasing popularity in Europe and America. Mung beans are bean kernels. So you eat their seeds, which are somewhat the size of a pea. There are around 200 types of mung beans. We mainly use the green mung beans. Their own taste is rather mild and subtle. They are either consumed as actual beans or used for sprouting. The resulting mung bean sprouts go great in salads or soups. Because of their similarity, mung bean sprouts are often confused with bean sprouts. In terms of taste, mung bean sprouts are much fresher.

Mung beans: purchase and storage

The seeds, i.e. the actual mung beans, are available dried in Asian shops and health food stores - either whole or peeled and halved. Whole, unpeeled fruits are green, whereas those that have already been processed are yellow. The fresh mung bean sprouts are also available. Dried mung beans, packed tightly and dryly, have a shelf life of around one year. When you buy the mung bean sprouts, you should use them within 2 days if possible. In Asians, mung bean sprouts are often only obtained in large units. You can also freeze them if necessary. However, they are no longer crunchy after thawing. Therefore, the sprouts are then only suitable for pan or wok dishes. Just add them straight to the pan when frozen.

Mung beans: processing

Dried mung beans must first be soaked in plenty of salt-free water for at least 4 hours. Your cooking time will then be around 30 minutes. You can cook the halved and peeled mung beans in the same time without soaking them beforehand. With their nutty, mild taste, mung beans are versatile. They go just as well in soups and salads as they do in vegetable and stir fry dishes. You can also process mung beans into a puree, which you can either enjoy straight or cut into dumplings and bake in fat or in the oven. By the way, Asian glass noodles are made from the flour of dried mung beans.

Peeled, halved mung beans are particularly known from the Indian national dish dal.

You can also easily germinate mung beans yourself at home. To do this, you need to soak them in water overnight. The next day, the water is poured off and the mung beans are placed in sprouting trays or glasses (available in drugstores or health food stores) to sprout. The temperature should be around 20 degrees Celsius. If you rinse mung beans daily, you can harvest 1-2 cm long sprouts after about 2-3 days. They taste delicious in salads, wok dishes or as a soup.

Mung Beans: Ingredients

Mung beans are extremely healthy. One advantage is that they are much easier to digest than conventional kidney beans and are not supposed to cause flatulence. However, their taste is also less intense.

In addition, mung beans have a very high protein content and are rich in fiber, vitamins and minerals. Another plus: Mung beans are considered to lower cholesterol. So it's worth trying mung beans. Because with them you not only conjure up something exotic, but also healthy on the table.

Mung beans: recipes

Mung Bean Salad with Soba Noodles

Fried noodles with peanuts and mung bean sprouts

Wraps with roast beef

Vietnamese rice paper rolls