Mung bean

Green gram, known as mung in Hindi, is the seed of Vigna radiata which is native to India. It is also known as golden gram, green soy and mung bean(s). In the Philippines, it is called munggo or monggo.

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.

Uses

Mung beans are commonly used in Chinese cuisine, where they are called lǜ dòu (绿豆), or kacang hijau in Malay (both words literally mean "green bean"). Germinated mung bean sprouts (usually sold simply as "bean sprouts," known as taugeh in Malay or 芽菜 yá cài in Chinese) are stir fried (usually with ingredients such as garlic, ginger, spring onions or salted fish pieces to add taste) as a vegetable accompaniment to a meal. Uncooked bean sprouts are used in filling for Vietnamese spring rolls. Mung beans are also used to make a sweet soup, served either warm, or chilled. In Korea, slighly cooked mung bean sprouts (called sukjunamul (hangul: 숙주나물)) are often served as a side dish . They are put in boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil and salt (and often with some other ingredients).

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

In several Asian countries, mung bean ice cream and frozen ice lollipops are popular desserts. Mung beans are ground to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si, or tung hoon). Glass noodles become soft and slippery when they are soaked in hot water. Mung beans are a major ingredient in a variety of Malaysian dishes including char kway teow, hokkien mee, mee rebus, and pasembor. 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; hanja: 黃포묵).

Mung beans in Indian cuisine are stripped of their outer coats to make mung dal. Mung beans are widely consumed by Keralites along with kanji (rice gruel).

Mung beans are also made into a popular Indonesian dessert snack called es kacang hijau. The beans are cooked with sugar, coconut milk, and a little ginger. The dish is something that looks like a porridge.

Uses

References

See also

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Uses

References

See also