Mung bean

A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
LEGUME
raw
Boiling
sprouting
Photo Via wikimedia commons

At home, mung dal tadka was what we ate on days when nothing else felt right. If someone was unwell or tired, it was always this—soft mung dal with a sizzling tempering of ghee, cumin, and garlic poured over just before eating. No matter what else was on the table, it was usually the first bowl to be emptied. 

—- Rida Faitima, Hyderabad 

What is it?

Mung bean is a small, green-seeded legume whose grain colour and density may vary depending on moisture content. Commonly known as mung dal or green gram, it is a small, round, green-coloured bean. It is a valuable source of protein, vitamins, and minerals. Mung bean has a mild, earthy flavour with subtle nutty notes. When raw, it carries a faint bean-like aroma that becomes more pronounced during cooking. Its texture is smooth and firm in its dried form, but softens considerably after soaking or boiling.

What other names does it have?

Botanical Name: Vigna radiata (L.) R. Wilczek

Regional Names: Moong (Hindi), Hesaru (Kannada), Cherupayaru (Malayalam), Pachai Payiru/Pesalu (Tamil/Telugu)

When is it in season?

Year-Round

Where is it found?

Mung bean grows well in warm climates with dry to moderately rainy conditions, making it suitable for summer cultivation across soil types. It is widely cultivated in Asian countries, southern Europe, and the warmer regions of North America. The crop originated in South Asia and is commonly available in markets as dried seeds rather than as a foraged ingredient. (Source)

In India, Rajasthan is the leading producer of mung bean in terms of both area and output, followed by Madhya Pradesh, Maharashtra, Karnataka, Odisha, and Bihar.(Source)

What is its history/cultural significance?

Originating in South Asia over 4,500 years ago, mung bean was domesticated as an important source of plant protein, particularly in regions where meat was scarce. From South Asia, it gradually spread to other parts of Asia, reaching Central Asia and northern China and later moving into Southeast Asia, where it adapted to diverse climatic conditions. Over time, genetic variations enabled the crop to develop resilience to different environments.

Culturally, mung bean features prominently in traditional diets and is often associated with nourishment, recuperation, and digestive health. Today, it continues to hold importance as a climate-resilient crop with potential for supporting agriculture in environmentally vulnerable regions, particularly in Southeast Asia.(Source)

How can you use it?

To prepare mung beans for cooking, rinse one cup of dried beans under running water to remove any debris. They should then be soaked in three cups of water for 4-6 hours, or overnight, until they increase in size and soften. Soaking reduces cooking time and improves digestibility.

After soaking, mung beans may be boiled for use in dals and curries, sprouted for salads, or roasted and fried as snacks. They may also be soaked and ground into a batter to prepare dishes such as pesarattu.

What states can I find it in?

PAN INDIA

What parts of the plant are edible?

The seeds are the primary edible part, used whole, split, or as sprouts.

Is it nutritious?

Mung beans are highly nutritious, as they contain protein, with essential amino acids. It also provides iron and bioactive peptides, according to research.

How do you store it?

Store dried mung beans in an airtight container in a cool, dry place for up to a year to prevent moisture absorption or pest infestation. 

The Perfect Kadhi, LFC Kitchen

Members troubleshoot curd, besan, and pakoras, sharing regional techniques and family wisdom in the collective pursuit of a mother’s kadhi.

Mung Beans and Happiness by Emily Khym, Literally Stories 

This story links mung beans to the family memories and cultural identity of Anna, who reminisces about her time in Korea while running errands to get more mung beans for dinner.

Pesarattu: Moong Dal Dosa with Tomato Onion Chutney by Sakshi Kapoor, Kitchen Postcards

‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.