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Home » Legumes » Beans » Mung Beans

Mung Beans

Mung BeansMung Beans
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Nutrition
  • 3 History Notes
  • 4 Language Notes
  • 5 Related entries

The Mung Bean plant is an annual plant that grows upright, as opposed to climbing as do many other bean plants. The bean pods grow near the top of the plant. The pods are ready to harvest in 75 to 90 days after planting the seed; each pod will contain 8 to 15 seeds or small “beans” that are about ¼ inch wide (.5 cm.)

The skin of the beans can be bright green, olive green, brown or black, and inside they can be pale to dark yellow, depending on the variety.

When dried, husked and split, the bean is called Yellow Mung or Mung Dal in India.

Mung is the most common bean used for sprouting in Asian cooking.

Cooking Tips

In a pressure cooker, use 4 parts of water to 1 part washed Whole Mung Beans. Bring to pressure, then cook for 15 minutes. Mung Beans cook up very soft.

Nutrition

Unlike other beans, Mung Beans don’t cause gas.

History Notes

native to India

Language Notes

The “gram” in some of the other names for Mung Bean comes from an old Portuguese word “gram”, coming from the Latin “granum”, to mean “grain”. The modern Portuguese word is grão.

Related entries

  • Mung Bean Flour
  • Mung Bean Sprouts
  • Split Mung Beans

Other names

AKA: Black Gram, Golden Gram, Green Gram, Mung Dal, Mung Pea, Sabat Mung
Scientific Name: Vigna radiata
French: Fèves de Mung
German: Mungbohnen
Indian: Mung Dal, Sabat Mung

This page first published: Dec 2, 2003 · Updated: Jun 17, 2020.

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Tagged With: Asian Food, Indian Food

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