Mung Dal (Split Mung Beans)
Ayurvedic Elixir! Yellow healing beans that are gentle on the stomach and intestines
Description
The peeled and halved (split) version of 'Mung beans' known for making bean sprouts. Pale yellow because the skin is removed. Even less quirky than Masoor Dal (red lentils), possessing an elegant fluffy sweetness. Positioned in Indian/Nepali traditional medicine (Ayurveda) as the most digestible, ultimate bean regulating body fluids (Dosha).
Classification: Beans, Soup Ingredient, Medicinal
Shops selling Mung Dal (Split Mung Beans)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mung Dal(Skinless green gram)
Instructions
- [Authentic Recipe]
- [Mung Dal Soup]: Like Masoor Dal, boil with water/turmeric until mushy, temper with cumin/ghee. Mixing 50/
- with Masoor Dal is also a Nepali staple.
- [Khichdi (Rice & Bean Porridge)]: When sick or breaking a fast, boil Mung Dal and rice together until mushy, seasoned just with salt and ghee into a 'Nepali healing porridge'.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
(Hard to substitute. Substitute with Masoor Dal or buy online)
Pairing
Rice / Porridge (as Khichdi) / Ghee
Trivia
In Nepali homes, daily Dal (soup) uses Masoor (red), while Mung (yellow) is used when wanting to regulate health or craving gentle flavors. 'Khichdi' (porridge) is also a staple Nepali baby food.
Eating tips & etiquette
Extremely digestible, so everyone from babies to the elderly and the sick with weak stomachs can eat it safely. The gentle bean umami permeates the body.
Allergen
None