Mung bean (mung)

The Mung bean is the seed of Vigna radiate. The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These variations of nomenclature have been used regarding the same plant species.

The split bean is known as pesara, 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: mung.

Culinary use :
Mung beans are commonly used in Chinese cuisine as well as in Burma Sri Lanka, Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, and Southeast Asia. Whole mung beans are generally prepared from dried beans by boiling until they are soft.
Mung beans are light yellow in colour when their skins are removed. They can be made into mung bean paste by dehulling, cooking, and pulverizing the beans to a dry paste. Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal.

Mung bean sprouts are germinated by leaving them watered with four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called “bean sprouts,” and are known as tauge.

Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles.

Flavour :
It has a nutty taste and contains a lot of vitamine C.

Other names :
Green bean.
Mung.
Mongo.
Moong.
Moog (whole) or moog dal (split).
Mash bean.
Munggo or monggo.
Green gram.
Golden gram.
Green soy

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