Moong beans are also known as green beans, mungo, moong or moong dal. Green gram is the seed of Vigna radiate. Moong beans are part of the legumes family. Mostly cultivated on all farms in western & central India as a rain/kharif crop, harvested in October- November, they are generally eaten either whole (with or without skin) or as bean sprouted or used to make dessert green bean soup.
Our Moong variety is of finest quality which is tiny, tender; oval shaped slightly sweet beans with a bright green skin and is soft and easily digested when cooked. When sprouted, the moong beans is good source of vitamin C with their rich and creamy texture they are also great in salads. Our organic moong dal is nutritious with zero cholesterol, negligible fat, high in protein and dietary fiber and is a good source of calcium and iron.
These beans are quick and easy to make. They are used whole or more commonly split and hulled. Mung beans are one of the most cherished foods. When cooked with spices they are very nourishing while being relatively easy to digest, they do not generally create abdominal gas or bloating.
Cooking instructions: – Cover the moong beans with about three times their volume of cold water and leave to soak overnight. Drain and rinse the beans. Add them to a pan of boiling water. Soak overnight bring to the boil in fresh water and cook for approximately 1 hour. Boil rapidly for 30 minutes, then turn down the heat and let them on simmer for the next 10 minutes or until completely cooked. When ready drain the beans and rinse in a sieve under running water.