The mung bean is a small seed of the Vigna Radiata plant and a relative of the yardlong bean. Green on the outside, ivory white on the inside, with a taste similar to lentils. In the Netherlands, the mung bean is better known in its sprouted form, as once a mung bean sprouts, you get bean sprouts. The bean itself is especially popular in Asia; in India, it is often used in soups and dahls, in southern China it is an important ingredient in a dessert, and in Korea, they are ground and soaked to be used in a type of pancake. Mung beans are rich in vitamins, minerals, proteins, and fibers, low in fat, and easily digestible. Soak the beans for 6-12 hours in cold water, cook them until the beans are soft and falling apart (about 20-30 minutes).
Nederlands
Deutsch
English
Français