Mung beans are small green beans that are part of the legume family, along with lentils and chickpeas, and are very high in protein. They originate in India and are primarily used in curries, some recipes refer to split mung beans – Moong dal – which simply beans with the husk removed and split in half so are a bit quicker to cook.
Energy KJ: 1281
Energy Kcal: 304
Of which saturates: 0.3g
Of which Sugar: 3.1g
Unlike most dry beans, mung beans do not need soaking before using in a recipe (although if you have time you can soak for a few hours before using to speed up the cooking time). They can be rinsed and added straight to the dish for cooking. Usually this involves adding to a curry sauce or a soup and simmering until they are soft all the way through. This will take about 30-40 minutes. Alternatively, you can rinse the beans and then simmer in water or stock for 30-40 minutes and add to a dish near the end of its cooking time. This would be more appropriate if adding to a recipe such as a vegetable soup, where you don’t want to over-cook the other ingredients.