Mung bean, also known as mung dal, moong dal, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to India. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi mung. In the Philippines, it is called munggo or monggo. Hindi ( , Devanagari: or , IAST: , IPA: ), an Indo-European language spoken mainly in northern and central India, is the official language of the Union along with English. ...

The mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These are all the same plant. For other uses of the word, please see Genus (disambiguation). ... Species Phaseolus acutifoliusTepary bean Phaseolus amblyosepalus Phaseolus angustissimus Phaseolus anisotrichos Phaseolus augustii Phaseolus brevicalyx Phaseolus chacoensis Phaseolus cibellii Phaseolus coccineus- Runner bean Phaseolus filiformis Phaseolus galactoides Phaseolus glabellus Phaseolus grayanus Phaseolus latidenticulatus Phaseolus leucanthus Phaseolus lunatus- Lima bean Phaseolus massaiensis Phaseolus micranthus Phaseolus microcarpus Phaseolus nelsonii Phaseolus oaxacanus Phaseolus pachyrrhizoides... Species see text The genus Vigna is in the plant family Fabaceae. ...

Uses

Mung beans are most commonly used in Chinese cuisine, where they are called lǜ dòu (绿豆, literally "green bean"), as well as in Japan, Korea, India, and Southeast Asia. They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also separated from the ground beans to make jellies and noodles. This article does not cite any references or sources. ...

Whole (with skins)

Close-up picture of whole mung beans

Whole mung beans are generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a tong sui, or sweet soup, called lǜdòu tāng, which is served either warm or chilled. In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used. Image File history File linksMetadata Download high-resolution version (1280x853, 623 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Mung bean Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (1280x853, 623 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Mung bean Metadata This file contains additional information, probably added from the digital camera or scanner used to... Cantonese cuisine (Chinese: 粵菜; pinyin: ) originates from the region around Canton in southern Chinas Guangdong province. ... Es kacang hijau or bubur kacang hijau is an Indonesian and Malaysian dessert made from mung beans with coconut milk and palm sugar or cane sugar. ... This article does not cite any references or sources. ...

Without skins

Mung bean dessert.

With their skins removed, mung beans are light yellow in color. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular dessert items. In Taiwan, mung bean paste is a common filling for moon cakes. Image File history File linksMetadata Download high-resolution version (1600x1200, 967 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Mung bean User:Chensiyuan Metadata This file contains additional information, probably added from the digital camera or scanner... Image File history File linksMetadata Download high-resolution version (1600x1200, 967 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Mung bean User:Chensiyuan Metadata This file contains additional information, probably added from the digital camera or scanner... Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating in China. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... A green ice pop An ice pop is a frozen water dessert on a stick that is colored and flavored. ... A selection of desserts Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. ... Mooncake A mooncake (Chinese: 月餅; pinyin: yuèbǐng) is a type of Chinese cake-like confection that is traditionally eaten during the Mid-Autumn Festival, though mooncakes can be eaten at other times throughout the year as well. ...

Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In other regions of India such as Andhra Pradesh, a delicious vegetable preparation is made using fresh grated coconut, green chillies, mung and typical South Indian spices - asafoetida, turmeric, ginger, mustard seeds, urad lentil. In south Indian states, mung beans are also eaten as pancakes. They are soaked in water for 6 to 12 hours (the higher the temperature the lesser soaking time). Then grounded into fine paste along with ginger, salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein in a raw form that is rare in most Indian regional cuisines. Pongal is another recipe that is made with rice and mung beans with out skin. They are widely consumed by Keralites along with kanji (rice gruel). Indian cuisine is distinguished by its sophisticated use of spices and herbs. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... , Andhra Pradesh (Telugu: , Urdu: ), the Rice Bowl of India, is a state in southern India. ... , Kerala ( ; Malayalam: കേരളം; ) is a state on the Malabar Coast of southwestern India. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ... This article needs additional references or sources for verification. ...

In India the mung beans are also consumed as a snack. The dried mung beans are soaked in water, then partly dried to a dry matter content of approx. 42% before and then deep-fried in hot oil. The frying time varies between 60 and 90 seconds. The fat content of this snack is around 20%. This snack is traditionally prepared at home and is now also available from industrial producers. A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...

Bean sprouts

Bean sprouts

Mung bean sprouts are germinated by leaving them watered and in a dark environment over the period of a week. They are usually sold simply as "bean sprouts," and are known as dòu yá (豆芽, literally "bean sprout/germ"), yá cài (芽菜, literally "sprout vegetable"), or yín yá (银芽, literally "silver sprouts") in Chinese, tauge in Indonesian,taugeh in Malay and Hokkien (Min Nan), moyashi in Japanese, and thua-ngok (ถั่วงอก) in Thai. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Mixed bean sprouts Sprouting is the practice of soaking, draining, then rinsing at regular intervals seeds until they germinate and begin to sprout. ... The Malay language (Malay: Bahasa Melayu; Jawi script: بهاس ملايو), is an Austronesian language spoken by the Malay people who reside in the Malay Peninsula, southern Thailand, the Philippines, Singapore, central eastern Sumatra, the Riau islands, parts of the coast of Borneo and even in the Netherlands[1]. It is an official... Hokkien is a Min nan word corresponding to Standard Mandarin Fujian. It can refer to: Min Nan, a Chinese language/dialect, also called Minnan, Min Nan or Minnanyu (meaning Southern Fujian). ... Mǐn N n (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name B ; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ...

Mung bean sprouts are stir fried as a vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavor. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as as a garnish for phở. They are a major ingredient in a variety of Malaysian and Peranakan cuisine including char kway teow, Hokkien mee, mee rebus, and pasembor. In Korea, slightly cooked mung bean sprouts, called sukjunamul (hangul: 숙주나물), are often served as a side dish. They are blanched by placing into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, and salt (and often with some other ingredients). Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chÇŽo (ç‚’) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Spring rolls (春卷) are pastries with julienned vegetables (such as cabbages, carrots, or wood ear fungi). ... Typical beef phở A chicken-based phở (phở gà) with basil leaves, hoisin sauce, and Sriracha hot sauce, before mixing. ... ... Char kway teow Char kway teow, literally fried flat noodles, is a popular noodle dish in Malaysia and Singapore. ... Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. ... Mee rebus (literally boiled noodles in English) is a Malay inspired noodle dish. ... This article does not cite any references or sources. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ...

Mung bean sprouts are the major bean sprouts in most Asian countries. In Korea, soybean sprouts, called kongnamul (hangul: 콩나물) are more widely used in a variety of dishes. Binomial name (L.) Merr. ...

Starch

Mung bean starch, which is obtained from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si, or tung hoon). Cellophane noodles become soft and slippery when they are soaked in hot water. A wider variety of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk (hangul: 녹두묵; also called cheongpomuk; hangul: 청포묵) is made from mung bean starch; a similar jelly, which is colored yellow with the addition of gardenia coloring, is called hwangpomuk (hangul: 황포묵). Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ... Also known as bean thread noodles. ... Nokdumuk (also spelled noktumuk; lit. ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ... Species See text. ... Hwangpomuk is a Korean food which is a yellow jelly made from mung beans. ...

References

• mung bean Vigna radiata (TSN 506804). Integrated Taxonomic Information System.
• mung bean Vigna radiata var. radiata (TSN 530971). Integrated Taxonomic Information System.

Please note that the ITIS system URL has changed (25 September 2006). ... Please note that the ITIS system URL has changed (25 September 2006). ...

See also

• Cellophane noodles
• Black bean paste
• Iron Palm