About

One of the most cherished foods in Ayurveda, where they’re eaten to balance all three doshas, mung beans are loaded with natural goodness, with a particularly rich content of protein and dietary fibre. They have a mildly sweet flavour and are super versatile in both hot and cold dishes.

Uses

Mung beans can be sprouted, made into a delicious paste, or cooked whole and added to a variety of sweet and savoury recipes. To sprout mung beans, soak them in a jar of cold water for about 8 hours, drain and rinse thoroughly. Cover with a cloth and secure it with a band around the jar. Rinse and drain the mung beans twice a day. Your mung bean sprouts will be ready to eat within a couple of days and can be kept for 2-3 days refrigerated. This is a great way of avoiding plastic packaging that most sprouts come in. To cook mung beans, soak them overnight or for 12 hours before adding a 1:4 ratio of beans to boiling water. Cover and simmer for 40-60 minutes or until tender. Cooked mung beans are popularly combined with rice but are great in just about anything, including hearty soups, stews, burger patties, salads and stir-fries.

Information

Ingredients: Organic Dried Mung Beans

Allergens: No known allergens

Storage: Store in a cool, dry place away from direct sunlight.

Shelf Life: Up to 12 months when stored as above.

Country of Origin: China