Mung beans. Маш, или бобы́ мунг, или люй-дау, фасоль азиатская, фасоль золотистая — однолетнее травянистое растение; вид рода Вигна семейства Бобовые. Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times.

The presence of medicinal properties in the Mung beans assists to enhance the health. Mung beans are tiny, green or olive-green seeds in the legume family plants, originally from India. They best known in the USA and the western world for their crunchy. You can have Mung beans using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mung beans

1. It's 1 cup of mung beans soaked for 30 minutes.
2. You need 1 of big chopped onion.
3. You need 1 of big chopped tomato.
4. It's of Green chilis optional.
5. You need 1 tablespoon of salt.
6. Prepare 1 tablespoon of cumin seeds.
7. It's 1 tablespoon of cumin powder.
8. You need 1 tablespoon of turmeric.
9. You need Half of tablespoon red chilli powder.
10. It's 1 tablespoon of red chilli powder.

While mung beans may be new to most people in the U. S., they've been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans & sprouts nutrition facts - calories & protein. What are potential health benefits of mung beans & mung bean sprouts.

Mung beans instructions

1. First put dal in pressure and add 2 glass water.let wait for only 1 whistle and leave on steam.it will cooked properly on steam.
2. Now in a hot pan put oil and jeera or cumin seeds.
3. Now make it browned and add chopped onion and green chilli.
4. Roast it properly and add chopped tomatoes.
5. Now add all the spices one by one and add some water.
6. Stir it on low flame and make smooth tadka.
7. Add it in boiled daal and garnish with coriander leaves.
8. Yummy nutritious mung beans are ready to strengthen your family.

Best way to cook and eat. Mung beans an ideal remedy for digestive issues and sensitive stomachs. Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. Mung beans quickly sprout thick, white, crisp shoots and are a popular source of beansprouts.