The mung (pronounced moong) bean, also known as the green gram, maash or moong, is a pulse – and edible seed of the legume family. It originated in Iran, dating back 4,500 years and is popular in Asian cuisine - used in both savoury and sweet dishes.
Mung beans have a great nutritional spread, containing minerals, vitamins and beneficial enzymes. When the seeds germinate and sprout, they release more nutrients and are even more beneficial for us. Actually, when you buy a pack of sprouts from a supermarket, they are likely to be mung bean sprouts, soybean sprouts or a mixture of both.
Cooking with Mung Beans
To cook mung beans, soak them in cold water for 2-4 hours, then drain and rinse. They can then be added directly to soups and stews to cook, or to pre-cook, just boil, and then simmer for about 20-25 minutes.
To sprout your own mung beans, soak ½ cup of beans in a bowl of cold water for at least 8 hours. Then drain, rinse and place them in a mason jar, cover with a mesh or cloth and secure with an elastic band. Turn the jar upside down at an angle away from sunlight, so that any excess moisture can drain out. Make sure air can circulate around the opening. Rinse and drain the beans at least twice a day until the sprouts are about 1.5cm long, which should take anywhere from 1-5 days. Then give them a final rinse and place them in a container in the fridge on top of a paper towel for up to 4 days. You can eat them raw or add to a dish in the last couple of minutes of cooking.
Mung Beans, Organic
Ingredients: Organic dried mung beans
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.