How to cook mung beans

Information for mung beans in our free cooking ingredients collection.

Mung beans

Although its name suggests Chinese or Asian cuisine, the mung bean has been grown in India for centuries. India is still one of the leading producers of this legume.

Mung beans are also grown in the United States, where they are sometimes referred to as a “chickasaw pea”. Sometimes this bean is also known as green gram, golden gram, and chop suey bean (mung bean sprouts are an important ingredient in this dish).

Mung bean seeds can be green (the most common), yellow, brown, or mottled black. The seeds themselves are tiny, about one-eighth inch in diameter.

Nutritionally speaking, the mung bean seed is an excellent source of folic acid and a good source of magnesium, phosphorus, and thiamin.

How to cook mung beans

Mung beans are available as dried beans or as sprouts. Wash sprouts thoroughly before use. Beans do not need to be soaked before cooking. Whole beans cook in about an hour.

Serving suggestions

Mung bean sprouts can be used fresh in salads or stir-fried with vegetables, noodles, and meat, poultry, seafood, or tofu.

Beans can be ground into flour to make noodles (called bean threads or cellophane noodles because of their thinness and transparent appearance) or candy. Pureed mung beans may be used to fill breads and pastries. They are also used to make moog dal, an Indian spread eaten with rice or bread.

• Lentil
• Lima beans
• Peanuts
• Peas
• Soybeans
• Nuts and seeds
• Almond
• Beechnut
• Brazil nut
• Cashew nut
• Chestnut
• Ginkgo nut

• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans
• Cranberry beans
• Kidney beans
• Pinto beans
• White beans
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• Adzuki beans (azuki beans)
• Black-eyed peas
• Lablab (hyacinth bean)

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