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| − | {{vegetable}} | [[Cookbook:Legume|Legume]]
| + | #REDIRECT [[wikipedia:Mung Bean|Mung Bean]] |
| − | [[Image:MungBeans.jpg|thumb|right|300px|Mung Beans (uncooked)]] | |
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| − | The '''Mung bean''', also '''moong''', is a small green [[Cookbook:Legume|legume]] particularly associated with [[Cookbook:Asian Cuisine|Asian cuisine]].
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| − | Mung beans are sprouted into [[Cookbook:Bean Sprout|bean sprouts]], and a type of [[Cookbook:Vermicelli|vermicelli]] called ''bean threads'' is made from mung bean flour, with both being used commonly in [[Cookbook:Southeast Asian cuisines|South-East Asian cuisines]]. [[Cookbook:South Asian cuisines|South Asian cuisines]] use mung beans both whole, and split (as moong [[Cookbook:Dal|dal]] – small, yellow, and often skinless). | |
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| − | Recipes using mung beans:
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| − | * [[Cookbook:Mung Beans and Brown Rice|Mung Beans and Brown Rice]]
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| − | * [[Cookbook:Pulse Chutney|Pulse Chutney]]
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| − | Recipes using moong dal:
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| − | * [[Cookbook:Khara pongal|Khara pongal]]
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| − | * [[Cookbook:Khichdi|Khichdi]]
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| − | * [[Cookbook:Sweet pongal|Sweet pongal]]
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| − | * [[Cookbook:Tadka dhal|Tadka dhal]]
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| − | {{Wikipedia|Mung bean}}
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