Description
Known throughout the world by various names, "green azuki, green gram, mung bean or mung", green soy is widespread from South East Asia to Latin America. Very nutritious, they have a delicate flavour with a hint of hazelnut, and their soft texture is perfect in soups.
In Indian cooking, hulled and split, they become moong dal: small yellow grains that cook quickly, even without soaking, and melt into a fragrant, spiced cream. And it is mung beans, sprouted, that give us the crunchy "bean sprouts" found in stir-fries and spring rolls.
Whole beans should be soaked for a few hours; to sprout them, keep them moist in a jar covered with cheesecloth, rinsing them twice a day.
In Indian cooking, hulled and split, they become moong dal: small yellow grains that cook quickly, even without soaking, and melt into a fragrant, spiced cream. And it is mung beans, sprouted, that give us the crunchy "bean sprouts" found in stir-fries and spring rolls.
Whole beans should be soaked for a few hours; to sprout them, keep them moist in a jar covered with cheesecloth, rinsing them twice a day.
