|A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color. When peeled, the inside of the bean provides a golden yellow or mustard-colored, soft-textured meat that is somewhat sweet in flavor, tender when cooked and easily digested. Originating in India, the bean is referred to as Yellow Mung, Yellow Split Mung or Moong Dal, where it is often used to make curries and a food dish referred to as "Dal."|
Mung beans are prepared as whole, peeled, or split for use in pilafs, soups, stews, and bean dishes. They are also ground for use in flours and as an ingredient for various food mixtures. When made into flour, the starch in the ground bean enables it to be used to makea very thin noodle known as bean-threads or cellophane noodles. The flour also is used to make breads and sweets. Another common use for this bean is to produce transparent bean sprouts, which become a crunchy and flavorful ingredient for salads, egg dishes, stir-fried dishes, and sandwiches. The bean can be easily sprouted in approximately 2 days by dampening cheesecloth and placing the beans between the layers of the cloth, kept in a darkened room or area. After sprouting, place the bean sprouts in a plastic bag, refrigerate and use soon after being grown. If not using them soon after sprouting, blanche the sprouts for 30 to 45 seconds in boiling water, then place the sprouts in ice water, refrigerate, and keep immersed in water. They can then be kept refrigerated for approximately 1 week.
For preparation, this bean does not require presoaking. The whole bean requires approximately one hour to cook, using 3 parts water to 1 part beans. Bring the water to a boil, add the beans and let simmer, covered, for 45 minutes to an hour. The peeled bean can be cooked in a similar manner taking approximately 20 to 30 minutes for cooking.