Organic Mung Dahl
A split hulled mung bean. The Mung Bean is the easiest bean to digest. They are great in dahl & soups. Mung beans originated in India, but are also traditionally used in Chinese and other Asian cuisine.
Country of Origin
How to use
Ideally, all beans should be soaked in cold water overnight or for at least ten hours. Make sure you cover the beans with a large volume of water because they will swell up considerably. This also reduces cooking time .When ready to cook, discard the soaking water and briefly rinse the beans under running water. Mung dahl cooks quickly and is easy to digest, making Indian dahl dishes perfect for the summer season or anytime that you need to whip together a meal in a short amount of time. Popular Indian dahl dishes include soups, stews, grain dishes and more.
Per 50g serving Per 100 g Calories 734.75 kJ 1469.57 kJ Total Fat-
Sodium 14 mg 28 mg
Protein 12.5 g 25 g
they are high in phytoestrogens like genistein and daidzein, calcium, protein (non complete), iron (non-heme), zinc, folate, complex carbohydrates and lastly fibre for proper and regular digestive functioning. From a Traditional Chinese Medicine perspective, mung beans are cooling, associated with stomach and spleen, tonifies Yin therefore useful for Yin deficiency symptoms and great as a detoxifying food as it is said to "cleanse the blood", especially sprouted mung beans. Remember that combining beans or pulses with a grain (like rice) gives you complete protein.