Moong Whole, also known as Mung Bean, are green legumes mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent.
Moong beans are packed with potassium, magnesium, folate, fiber, and vitamin B6, and best known for their sprouts.
Moong beans are relatively easy to digest, and mostly used in Indian soups, salads, sweets and savory snacks.
Mostly used in East & Southeast Asia and Middle Eastern cuisines. When cooked, has delicate, slightly sweet flavor and creates a delicious, nourishing meal.
Basic Cooking Instruction:
Carefully sort, wash and rinse. Bring 3 cups water / cup of dal to boil. Lower the heat, simmer 25-40 minutes, until tender & soft. Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and dal masala seasoning if desired.
Cook uncovered over low heat until desired consistency. Serve warm with basmati rice, flat bread and choice of any veggie.
