Tiny, tender, slightly sweet beans that are usually green, but can also be yellow or black. Add them to soups, salads, and casseroles. They are widely used in India to make curries.
Mung beans quickly sprout thick, white, crisp shoots and are a popular source of beansprouts. Unlike other pulses they can be cooked, if desired, without prior soaking, although soaking does reduce the cooking time.
Article by Clarissa Hyman