When the skin is removed in processing, the beans are usually split as well, exposing their pale to dark yellow insides. At this point, they are called “Yellow Mung Beans”, “Split Mung Beans” or even more descriptive, “Yellow Split Mung Beans.” The darkness of the yellow insides will vary by variety.
The ones sold with skins off are called either peeled, skinless, decorticated or hulled.
If what you were bought were called “Mung Dal”, an Indian name for this, then the skins will have been removed.
In India, Split Mung Beans are used a lot in curries. In Thai cooking, they are often used in desserts.
Split Mung Beans cook very quickly and cook up very soft.
Some will have skins removed and some not. If the ones you purchased don’t, soak in water for a few hours so the skins will come off.
Rinse well, picking out any small stones or foreign matter such as branch pieces.
There is no need to presoak. Per 1 cup (7 oz / 200g) of beans, use 2 ½ cups (20 oz / 600 ml) of water. Place in a pot, bring to boil, then simmer for 20 minutes.
In a pressure cooker, use 3 cups (24 oz / 700 ml) of water to 1 cup (7 oz / 200g) of washed Split Mung Beans. Bring to pressure, then cook for 5 minutes.
1 cup = 7 oz in weight = 200g