Mung bean: Difference between revisions

[[Image:Green mung beans.jpg|300px|thumb|right|Green mung beans]]

[[Image:Red mung beans.jpg|300px|thumb|right|Red mung beans]]

[[Image:Sprouted beans shoots.jpg|300px|thumb|right|Raw sprouted beans shoots]]

'''Mung bean''', also known as '''green bean''', '''mung''', '''moong''', '''mash bean''', '''munggo''' or '''monggo''', '''green gram''', '''golden gram''', and '''green soy''', is the seed of Vigna radiata which is native to India. The split bean is known as '''moong dal''', which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in colour. The English word "mung" derives from the Hindi moong.

===Uses===

Mung [[beans]] are commonly used in [[Chinese cuisine]], as well as in Japan, Korea, India, Thailand and Southeast Asia. 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]]. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean [[flour]]. In Filipino cuisine, [[meat]] is [[sauteed]] with [[Garlic|garlic]], [[onions]], and [[bay leaves]], then mung [[beans]] are added and cooked. Mung [[batter]] is used to make crepes named Pesarattu in Andhra Pradesh, India.

==See also==

{{Template:SeeAlso-Pressure-cooking-beans}}

[[Category:Ingredients]]