moong

Moong, also known as mung bean or green gram, refers to the seeds of Vigna radiata. It is a versatile legume cultivated and consumed in many parts of Asia, Africa, and the Americas. The bean is used in two main forms: whole green mung beans and moong dal, which are split and hulled seeds that yield a pale yellow dal when cooked.

The plant is a climbing or sprawling annual, typically with small green seeds and yellow flowers. Seeds are small and round, green while immature and pale when dried. Whole moong can be used in cooking as green beans is in other cuisines, while moong dal is a staple in Indian and Southeast Asian dishes.

Cultivation and production: Moong is well suited to warm climates and relatively short growing seasons, often harvested within two to three months of planting. It prefers well-drained soil and can be grown in temperate to tropical regions. It is commonly grown as a short-duration crop for rotations and can be intercropped. Dried beans are sold globally, and fresh sprouts are popular in salads and sandwiches.

Culinary uses: In Indian cuisine, moong dal is used for soups, curries, and khichdi, while whole moong is used in soups, stews, and sprouted dishes. Sprouts from moong seeds are widely consumed in fresh preparations. In other regions, mung beans appear in soups, porridges, and desserts.

Nutrition and storage: Moong is a nutritious plant-based protein source, offering protein, dietary fiber, iron, magnesium, and potassium, and is naturally gluten-free. Dried beans store well in a cool, dry place, and sprouts can be prepared in 1–2 days after rinsing. Soaking can improve digestibility and reduce cooking time.