Mung Beans


Mung Beans are a small, oval type of green bean that is high in fiber. When the bean is split in half it is referred to as moong dal. It is native to Bangladesh, India, Pakistan, China, Thailand and other Southeast Asian countries. It is also cultivated in hot and dry regions of southern USA and Europe.

They are commonly used in Chinese cooking as well as other Asian cuisines and are generally eaten whole or as bean sprouts. They are also used to make the dessert Green Bean Soup. The starch is also commonly extracted and used to make jellies and cellophane noodles.


Other names: Moong Dal, Moong, Mongo, Golden Gram Bean, Munggo, Mug Dal, Mung, Moog Dal, Monggo, Green Soy Bean, Green Bean, Green Gram Sprouts, Mung Dal, Mash Bean, Green Gram Bean
Translations: Mung pupiņas, Spindulinė Pupelės, Fasole Mung, Mung grah, Fasola mung, Mung बीन्स, Мунг фасоль, Mung φασόλια, مونج الفول, 녹두 콩, Mung Fazole, Kacang Hijau, Mung beans, 绿豆, Fesol mungo, Fižol mung, Mung Fazuľa, Fagioli, שעועית מונג, Mungbönor, Мунг грах, 緑豆, Haricots mungo, Mungbohnen, Mung Bønner, Mungbønner, Frijol mungo, Мунг квасоля, Mung pavut, Мунг зърна

Physical Description

Mung bean sprouts may look grayish-yellow in color

Colors: grayish-yellow, yellow and green

Tasting Notes

Flavors: bland
Mouthfeel: Soft and beany
Food complements: Rice
Substitutes: Pigeon peas

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Whole seed of bright green color is a surface indicator of good sprouting potential. Harvest damage, prolonged standing in the field, and molding associated with rain damage deteriorates seed coat color and impairs sprouting quality, and may make a seed lot unusable and unsalable.
Buying: Mung beans are available at Indian groceries or health food stores.

Procuring: Mung beans are mainly cultivated in China, Thailand, Philippines, Vietnam, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of southern Europe and the southern USA. In India and Bangladesh, they are grown during two seasons. One is the Rabi season (starting November), and the other is the Kharif season (starting June). Mung beans are tropical (or sub-tropical) crops, and require warm temperatures

Preparation and Use

Like many other legumes, the mung bean can be eaten raw when sprouted, or else eaten cooked with the skin on or off.Cooked mung beans can be delicious with spices and seasonings added to them. They can be used in soups and casseroles. Mung beans have been a part of Chinese cuisine for thousands of years.

Cleaning: To sprout the beans, soak them overnight and then allow them to sprout for a couple of days.

Conserving and Storing

Put them in a dark place and keep them slightly moist--not dry or they will shrivel, and not wet or they will mold.


In Indonesia, the mung bean's sweet flavor is enhanced by adding sugar, ginger and coconut milk and enjoyed as a snack.

History: The split bean is known as moong dal,Pesara [పెసర] (Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi moong



Related Cooking Videos