Mung beans come from India, belong to the legume family, and are grown in most countries in southern Asia. The group of her admirers grows every year. It has a delicate taste and many health properties.

Halves of mung beans are used in classic Indian dishes. It is a source of protein and fiber.
Mung beans are a high-quality legume used in Indian, Asian and Ayurvedic cuisine. It is easily digestible so anyone can eat it.

Features:

Mung beans are one of the most valuable legumes in the world. It should start with the fact that it is an excellent source of protein and fiber, which has an excellent effect on intestinal function and the weight loss process. Moreover, this precious bean is characterized by a high content of many vitamins. Mung beans contain valuable ingredients with anti-inflammatory and antioxidant properties.

- has a low fat and cholesterol content
- is easily digestible and has a healthy effect on the heart
- does not contain factors causing flatulence
- can be consumed by children and the elderly -
is rich in calcium, phosphorus, magnesium, folic acid and vitamin B
- a rich source of vitamin B C

Additionally, mung beans are rich in:

• potassium - regulating blood pressure,
• vitamin C - supporting immunity and fighting free radicals that are responsible for aging of the body,
• folic acid - especially important in the prenatal period, for the proper development of the fetus,
• copper and iron - necessary for the production of blood cells in the human body,
• selenium - protecting red blood cells and cell membranes against the harmful effects of free radicals,
• calcium - its deficiency increases bone fragility, muscle pain or heart rhythm disturbances,
• manganese - an essential microelement,
• phosphorus - corresponding to, among others, for healthy and strong bones.
• B vitamins, folate, thiamine, pyridoxine, pantothenic acid, riboflavin, niacin,

In the kitchen:

Its delicate taste makes it suitable as an ingredient in many dishes. It can be an ingredient in curries and stews. It can be used in vegan dishes or as a basic ingredient for cutlets. It will perfectly complement many soups. This is a product that can be used in the kitchen in many ways. It has a quite delicate, slightly nutty and sweet taste. You can add mung beans to soups (it even goes well with tomato soups) and prepare delicious, aromatic vegetable pâtés, sandwich spreads, meatballs or vege burgers. It will also work well with various types of salads, it will add flavor to them, but above all it will significantly increase the nutritional value of the meal, enriching it with protein, vitamins and mineral salts. We can use mung beans to make various types of nutritious one-pot dishes, such as spicy goulash, aromatic curry, mung beans with rice and vegetables.

A method of preparing:

Before cooking, mung beans should be soaked in cool water for about 8-12 hours and then cooked for another 30-45 minutes. You can add salt to the water only at the end of cooking, otherwise the beans will remain hard. The beans are ready when the grains fall apart.

Ingredients:

1/2 cup of mung beans (halves), 1 finely chopped onion, 2 cloves of garlic, 3 cloves, 1/2 teaspoon of cumin seeds, 2 green chilies, 1/4 teaspoon of ground turmeric, 1 chopped tomato, 1 teaspoon of Garam masala, salt for taste, 2 tablespoons of ghee or oil, coriander leaves for decoration

A method of preparing:

Wash and drain the mung beans. Place in a pressure cooker/pot, add about 1 to 1 ½ cups of water (approx. 3 cm above the beans). Cover and cook on high. After boiling, reduce the heat and simmer for about 10 minutes. The beans can be cooked in a pot with plenty of water until soft. After cooking, puree the beans; you can make a fine paste out of them or leave them a little coarse. Heat the oil/ghee in a deep pot. When the oil is hot, add the cumin seeds and cloves; fry for a few seconds. Add finely chopped onion along with garlic and green chilies; fry for a few minutes until the onion is slightly soft. Add tomatoes, turmeric and garam masala. Fry over medium heat for a few minutes until the tomatoes are lightly cooked and soft. Once the oil begins to separate from the mixture, add the cooked beans along with 1 to 1 ½ cups of water and salt to taste. Taste and adjust seasoning as desired. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 3 to 4 minutes, until the flavors are well combined and the desired consistency is achieved. Remove from heat, decorate with finely chopped coriander leaves and serve hot. Chilke Wali Mung Dal goes well with steamed rice, any biryani and any Indian flatbread like roti, paratha, naan, puri etc. decorate with finely chopped coriander leaves and serve hot. Chilke Wali Mung Dal goes well with steamed rice, any biryani and any Indian flatbread like roti, paratha, naan, puri etc. decorate with finely chopped coriander leaves and serve hot. Chilke Wali Mung Dal goes well with steamed rice, any biryani and any Indian flatbread like roti, paratha, naan, puri etc.