Mung dal

The Mung bean is the seed of Vigna radiata, which is native to Bangladesh, India, and Pakistan. The split bean is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in colour.

Culinary uses:
Mung beans are commonly used in Chinese cuisine, Burma, Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, and Southeast Asia.
In Indonesia, they are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert “green bean soup”.

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. In south Indian states, mung beans are also eaten as pancakes.

Flavour :
Spicy and nutty.

Other names :
Moog (whole) or moog dal (split).
Mash bean.
Munggo or Monggo.
Green gram.
Golden gram.
Green soy.

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