Mung bean

Haricot mungo

What it is

What most of the world calls bean sprouts are these, germinated in the dark for four days. Whole, they are the base of Indian moong dal; ground and made into a batter they become the noodles sold across Asia as glass or cellophane noodles.

In the kitchen

It is the one pulse that genuinely needs no soaking. Twenty-five minutes from dry and it is soft.

Goes with

Ginger Turmeric Cumin Ghee Cilantro / Coriander Chili pepper Coconut milk Lime

Same species

Adzuki bean Black-eyed pea Harusame (mung bean vermicelli) Urad dal Yardlong bean

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