Mung beans might be more commonly recognized in their raw sprouted form, but when cooked, they have a wonderful earthy flavor similar to lentils. They cook up in no time (no overnight soaking needed), and make a hearty, fiber- and iron-rich addition to soups, salads, and assorted vegetarian recipes.
Things You'll Need
Step 1: Gather Your Ingredients and Tools
Mung beans are prepared with a 3:1 ratio—3 cups water to 1 cup beans. This can easily be scaled up to serve more, but keep in mind that 1 cup dried mung beans ultimately yields over 3 cups cooked beans.
Step 2: Rinse the Beans
Mung beans are very small before cooking, so use a fine mesh strainer when rinsing.
Step 3: Cook the Beans
Place the beans and water in a medium-sized saucepan. Bring the pot to a boil over high heat, then reduce the heat to medium-low. Simmer for approximately 25 minutes, uncovered. Keep an eye on the beans and make sure they’re always covered with water. Add more water to the pot if necessary.
Step 4: Drain and Serve
Drain the remaining water through the fine mesh strainer. The beans should be tender.
You can use mung beans just how you might use lentils—in curries, stews, soups, and salads!
Look for mung beans alongside other dried beans at the grocery store. If you can’t find them in bags, check the bulk bins.