Organic Mung Beans


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.


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 to make khichair but are great in just about anything, including hearty soups, stews, burger patties, salads and stir-fries.


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.

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