By Kristen Fisher

Mung beans are small cylindrical beans with a green skin and yellow interior that are popular in both Chinese and Indian cuisine. They are easily digested, and just 1 cup of cooked beans has 14 g of protein, 15 g of fiber and is rich in iron, folate and magnesium, according to NutritionData.com. Look for mung beans in Asian markets and health food specialty stores, and choose whole beans with bright-green color and unbroken skins.

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Basic Recipe

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Spread dry beans on a table or counter and sort through them, discarding shriveled or discolored beans and any foreign material.

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Rinse and drain the beans until water runs clear.

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Place beans in slow cooker and add 12 cups of water.

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Turn slow cooker to high setting and cover.

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Check beans occasionally, adding more water to achieve the desired consistency.

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Cook for about six hours and serve.

Indian Mung Dahl Soup

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Soak 2 cups of rinsed mung beans in warm water for one hour, then drain and place in slow cooker.

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Add 6 cups of water,1 bay leaf, 2 thin slices of fresh ginger and 1 seeded and halved jalapeno pepper, and cook on medium or low setting for six hours.

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Remove bay leaf, ginger and jalapeno.

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Heat 3 tbsp. olive oil in a small pan over low heat and 2 tsp. cumin, 1 tbsp. coriander, 1 tsp. turmeric, a dash of cayenne pepper, and salt and pepper to taste.

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Add the spice mixture, 2 tbsp. lemon juice and ¼ cup chopped fresh cilantro to the slow cooker and cook on warm setting for 20 minutes before serving.