Mung beans are an essential and versatile ingredient for the Ayurvedic kitchen. Mung beans have been cultivated throughout India for at least 4,000 years, and they have served as a staple food in many cultures across Asia for nearly as long. They are well known to be easy on the digestive system, and they are often suitable for people who don’t typically tolerate legumes. Pacifying to all doshas, mung beans nourish and strengthen the tissues of the body while gently removing naturally occurring toxins, or ama. With 12 grams of protein in each serving, mung beans support a well-rounded diet, especially for vegetarians, vegans, and those with an active lifestyle. Slow cook the beans into a hearty, nutritious stew, grind them into a gluten-free flour, or sprout them for a delicious, crunchy topping for any dish or salad.
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Cooking Instructions:Sort 1 cup green mung beans and soak for 4–8 hours or overnight.* Rinse thoroughly, place in a pot with 4 cups water, and bring to a boil. Reduce heat and simmer until the beans are very soft, about 30–40 minutes. Add more water as needed. Makes 4 servings. *If using unsoaked beans, increase cooking time and add more water. Visit our recipe page for additional recipes, cooking tips, and more!