mung

Mung, or mung bean, refers to the seed of Vigna radiata, a pulse crop widely grown in Asia and parts of Africa. Also called green gram, the dried seeds are small and typically green, though some varieties are tan or yellow. The crop is harvested as whole mung beans or as hulled, split mung beans, known as moong dal, which have a milder flavor and softer texture. Mung beans are also consumed as sprouts, produced by germinating the seeds.

Cultivation and production are well suited to warm, frost-free climates. Mung plants are relatively fast-growing and drought-tolerant, often grown as a short-season crop in tropical and subtropical regions. They are used as a cover crop in some systems because they enrich soil with nitrogen.

Culinary uses vary by region. Whole mung beans appear in soups, stews, curries, and porridge in South Asia and parts of East Asia. Hulled split mung beans (moong dal) are common in Indian cuisine and are cooked into dals and savory dishes. Sprouted mung beans are popular in salads, stir-fries, and light vegetable dishes. In East and Southeast Asia, mung bean pastes, soups, and desserts are traditional, including sweet and creamy preparations.

Nutrition and health aspects: mung beans are a plant-based protein source rich in dietary fiber and minerals such as folate and manganese. They are naturally low in fat and cholesterol-free. Proper preparation and cooking are important for safety, especially with raw sprouts.

See also: sprouted beans, dal, green gram.