Ayurvedic Foods
Mung
Beans
Mung
(moong) beans are small, cylindrical beans with a bright green
skin. In ayurvedic cooking, they are used whole or, more commonly,
split and hulled. Split and hulled mung beans are small and yellow
and called mung (moong) dhal in India. These beans don't need
pre-soaking and are a snap to cook to butter-soft consistency
if you have a pressure cooker. They can also be cooked in a slow
cooker or on the stovetop. Sort beans and wash thoroughly before
you cook them.
Mung
beans are one of the most cherished foods in ayurveda. They are
tridoshic--they can be eaten to balance all three doshas,
especially when cooked with spices appropriate for each dosha.
They are very nourishing, while being relatively easy to digest--they
do not generally create abdominal gas or bloating, the drawbacks
of larger beans. Persons recuperating are often recommended khichari,
a combination of rice and mung beans, because of their ability
to provide a good level of nourishment without overtaxing the
digestion. They offer the astringent taste.
According
to modern nutrition, mung beans offer 14 gms of protein per cooked
cup. Mung beans are also a good source of dietary fiber. They
also contain thiamin, iron, magnesium, phosphorus, potassium and
copper, and are a good source of folate.
Mung
beans can be eaten on their own, or combined with rice to make
khichari, or combined with vegetables and greens to make hearty
soups or ground into flour to be used to make crepes or added
to breads. Turmeric, cumin, dried ginger and coriander are some
spices that work very well with mung beans.
Mung
beans are available at Indian groceries or health food stores.
Mung bean Recipes >
Sprouting
mung beans at home >
