Split Green Mung Beans

Split mung beans 500 g

mung dal chilka

Split green mung beans are a classic ingredient in Ayurvedic and Indian cooking, valued for their nutritional properties and exceptional lightness. In Ayurveda, they are considered one of the best-tolerated legumes, suitable even during periods of cleansing and convalescence.

Split mung beans cook faster and are even easier to digest than whole ones. They make an excellent base for kitchari, dal soups, spreads, vegetable stews or light one-pot dishes. They have a delicate, neutral flavor that pairs beautifully with Ayurvedic spices such as cumin, coriander, ginger and turmeric.

Mung beans are a natural source of:

• plant protein,

• dietary fiber,

• iron, magnesium and potassium.

Eating mung beans regularly supports proper digestion (Agni), helps maintain a feeling of lightness after meals and fits into a sattvic diet, which aims for harmony of body and mind.

Rinse the split mung beans thoroughly and soak them in cold water for 30 minutes. Drain, then put them in a pot with fresh water and a pinch of salt. Cook uncovered until soft, about 20–25 minutes.