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’re an excellent source of fiber and iron. Also, they cook up in no time (no overnight soaking is required), and make a hearty 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, meaning 3 cups of water to 1 cup of beans. This can easily be scaled up to serve more, but keep in mind that 1 cup of dried mung beans will ultimately yield over 3 cups of cooked beans.
Look for mung beans alongside other dried beans at the grocery store. If you can’t find them in bags, check the bulk bins.
Step 2: Sort Through and Rinse the Beans
Mung beans are very small before cooking, so make sure to 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 additional water to the pot if necessary.
Step 4: Drain and Serve
Drain the remaining water through the same fine mesh strainer. The beans should be tender but slightly toothsome.
You can use mung beans anywhere you might use lentils – in curries, stews, soups, and salads!