Mung Bean, alternatively known as the moong bean, green gram, or mung. The mung bean is mainly cultivated in India, Nepal, China, Korea, South Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
The mung bean was first domesticated in Persia (Iran). Carbonized mung beans have been discovered in many archeological sites in India. Areas with early finds include the eastern zone of the Harappan civilization in Punjab and Haryana, where finds date back about 4500 years, and South India in the modern state of Karnataka where finds date back more than 4000 years.
Mung beans are commonly used in various cuisines across Asia.
>> Bag Color: White
>> Weight: 25kgs / 30kgs / 50kgs
>> Whole cooked mung beans are occaasionally used in Indian cuisine. They are generally prepared from dried beans by boiling until they are soft.
>> Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. Fried mung dal with sprinkled salt is widely consumed in India as a snack.
>> Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called "bean sprouts". Mung bean sprouts are widely used in the Chinese, Vietnames, Indonesian, Malaysian and Korean cuisines.
>> Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles which is mainly consumed in South-East Asia.