Mung beans are part of the pea family (legume) and can be served either whole or split. They are commonly used in Indian cuisine, soups or eaten whole. Mung beans are small and oval with a green outer shell. According to the food pyramid, mung beans are a good source of protein, fibre, iron and many other nutrients. Before cooking the mung beans they should be soaked in water. Soaking the mung beans will remove the phytic acid, which causes flatulence.
Place a paper towel on a flat surface and pour your mung beans on it. Pick away any twigs or visible pieces of debris. Throw away any shrivelled mung beans as they won't taste right.
Put the mung beans in a large bowl and add cold water. The water should cover the beans completely, with approximately 1 inch of water above the beans. There is no need to season the water, as the soaking process is done simply to remove the phytic acid in the beans and help them to expand.
Leave the mung beans in the water overnight. Drain. Rinse the beans under running water before preparing.
If you leave the mung beans in water for more than 24 hours, they will begin to ferment.
Tips and warnings
- If you leave the mung beans in water for more than 24 hours, they will begin to ferment.