It's no secret that as a vegan I am trying to incorporate as many beans and grains into my diet. We recently discovered split mung beans in an Asian supermarket and were super curious to try them. Turns out, split mung beans are versatile, nutritious and super delicious.
What are split mung beans?
Whole mung beans have green skin and are very tiny. During processing, the green skin is removed and split in half. The result is a pale yellow small bean which can be cooked in a variety of ways. If you never heard of split mung beans it's probably because you might know them as Mung Dal, their popular Indian name. And if you ever visited India, then you'll know that Mung Dal is used in a lot of delicious curries.
Split mung beans are predominantly used in Asian cuisine and in places like Thailand, for example, you will even find this ingredient used in desserts.
How to cook split mung beans
Split mung beans are very easy to cook. The result is a soft bean which can be used in curries, wraps or for patties (our favourite way).
Split mung beans don't need to be soaked in water before cooking. Rinse well in cold water before use to ensure they are fully clean from dust or any other bits.
Boil some water in a kettle. For every cup of split mung beans, use around 2 and a half cups of boiling water. Simmer for around 20 minutes.
As a tip, it doesn't matter what type of cup you use to measure the beans. Just ensure you use the same cup for measuring boiling water so the ratio stays the same.
You will notice that the split mung beans create quite a lot of white foam during the cooking process. Using a ladle or a deep wooden spoon, gently remove the foam from time to time.
Can you cook split mung beans in a pressure cooker?
Yes, you can, but we like cooking the split mung beans on the hob, simmering for 20 minutes. We like the consistency of the bean better.
However, if you wish to cook in a pressure cooker, add twice the amount of water (so 5 cups of water for every cup of split mung beans) and cook for 5 minutes from the moment your pressure cooker becomes fully pressurised. Don't overcook, or the split mung beans will become mushy and not very appealing.
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This is another reason why we prefer simmering them on the hob. Since the split mung bean is so small and delicate, you can check on it regularly and ensure it doesn't become mushy at any point.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.