Profile: Split Mung Beans are a delicate bean that has been split and husked. It has a mild pea-like flavor and is commonly used as a protein source in Asian cuisines.
- With a yellow inside, olive green to dark brown
- Split lengthwise between 1/8 and 3/16 inches
Split mung beans are delicate, protein-rich legumes that are great for adding flavor and body to many Indian dal dishes. Served with heated basmati rice and genuine naan bread, this fragrant and healthful dal recipe is excellent.
Moon Dal is another name for split mung beans. Mung Beans are Vigna radiate seeds, native to India and Asia. In hot, dry regions of Europe and the U.S., it's produced on a smaller scale. Savoury and sweet foods typically employ it in soups or pastry fillings.
Mung Beans provide protein, fiber, iron, and magnesium. This legume has been used for food and medicine since the 10th century AD. Poisoning is treated with this potent detoxifier. It protects the immune system, metabolism, and heart against free radical damage.
|Shelf Life:||2 Years.|
|Basic Prep:||Soak overnight and boil 30 minutes or boil 1 hour if not soaked.|
|Ways To Use:||Indian curry ingredient. Pureed and used in Asian desserts, especially Chinese mooncakes and Vietnamese banh cam.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|