Legume
Mung Bean
Mung bean is a small green Vigna pulse used whole, split as moong dal, sprouted for salads and stir-fries, and ground into glass-noodle starch. Mild and slightly sweet, it cooks soft for porridges and stays snappy as fresh sprouts. Central to South Asian, Chinese, and Southeast Asian cookery, from dal tadka to tangyuan fillings and Vietnamese goi.
Also known as: Moong / Mung, Lü dou, Nokdu, Đậu xanh
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Breeds, cuts & preparations
Variety
Black MungGolden MungGreen MungMoong DalSprouting MungVigna radiataWhole Moong
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin
Preparation
BoiledCannedChilledDriedFermentedFlourFreshFriedFrozenGroundHulledMashedPickledPowderPureedRoastedSaltedSoakedSplitSproutedSteamedWhole
CommonCharacteristic
CleanDelicateEarthyFreshMildNuttySoftSweet
History
IN
Mung beans were domesticated in South Asia and became a core dal and sprouting pulse.
CN
Chinese cookery adopted mung beans for sprouts, soups, and starch noodles.
Trade spread mung beans across Southeast Asia as everyday protein and dessert ingredients.
Commercial bean sprouts and dried moong made mung beans global grocery staples.