Moong beans are part of the legumes family and are also known as green beans, mungo, moong or moong dal. Green gram is a seed of Vigna radiate and is mostly cultivated on farms in Western &Central India as a rain/kharif crop. It is generally eaten either whole (with or without skin) or as a bean sprouted. It is also used to make green bean soup and even a dessert.
Our Moong variety is of the finest quality, which is tiny, tender, and is oval shaped with a bright green skin. It is soft and easily digested when cooked. When sprouted, the moong beans are a good source of vitamin C, and are great in salads. Our organic moong dal is nutritious with zero cholesterol, negligible fat, is high in protein and dietary fiber and is a good source of calcium and iron.
Cover the moong beans with about three times their volume of cold water and leave them to soak overnight. When ready, drain the beans and rinse in a sieve under running water.Add them to a pan of boiling water and cook for approximately 1 hour. Boil rapidly for 30 minutes, then turn down the heat and let them on simmer for the next 10 minutes or until completely cooked.