Cookbook:Mung Bean
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The mung bean, sometimes simply called moong,[1][2] is a variety of pulse.
Characteristics
[edit | edit source]The beans are small and round to oval in shape.[1][2][3] The outer skin is green, while the flesh is white to light yellow.[1][2][3][4]
Selection and storage
[edit | edit source]Mung beans can be purchased fresh, dried, and dried before splitting into dal.[2][4] It may also be available powdered.[2][3]
Use
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Like other pulses, mung beans can be cooked for serving whole,[3] such as by simmering in water. When cooked in this way, they become tender and mildly sweet,[1][3] and they can then be used in both sweet and savory preparations, especially in East and South Asian cuisines.[2][3] Mung beans can also be sprouted into bean sprouts or refined into mung starch,[2][4] which can be made into products like glass noodles.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g "The Serious Eats Guide to Beans". Serious Eats. Retrieved 2025-12-21.
- ↑ a b c d e f Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.