Envoy at 04:49, 19 July 2007

2007-07-19T04:49:06Z

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{{Taxobox
| color = lightgreen
| name = Mung bean
| image = MungBean.jpg
| image_width = 250px
| regnum = [[Plant]]ae
| divisio = [[flowering plant|Magnoliophyta]]
| classis = [[dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| genus = ''[[Vigna]]''
| species = '''''V. radiata'''''
| binomial = ''Vigna radiata''
| binomial_authority = ([[Carolus Linnaeus|L.]]) R. Wilczek
| synonyms = ''Phaeolus aureus'' <small>Roxb.</small>
}}
'''Mung bean''', also known as '''mung dal''', '''moong dal''', '''mash bean''', '''munggo''' or '''monggo''', '''green gram''', '''golden gram''', and '''green soy''', is the seed of ''Vigna radiata'' which is native to [[India]]. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the [[Hindi]] ''mung''. In the [[Philippines]], it is called ''munggo'' or ''monggo''.

The mung bean is one of many species recently moved from the [[genus]] ''[[Phaseolus]]'' to ''[[Vigna]]'' and is still often seen cited as ''Phaseolus aureus'' or ''Phaseolus radiatus''. These are all the same plant.

==Uses==
Mung beans are most commonly used in [[Chinese cuisine]], where they are called ''lǜ dòu'' ([[wikt:绿|绿]][[wikt:豆|豆]], literally "green bean"), as well as in Japan, Korea, India, and Southeast Asia. They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also separated from the ground beans to make jellies and noodles.

===Whole (with skins)===
[[Image:sa_green_gram.jpg|left|thumb|150px|Close-up picture of whole mung beans]]
Whole mung beans are generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a ''[[tong sui]]'', or sweet soup, called ''lǜdòu tāng'', which is served either warm or chilled. In Indonesia, they are made into a popular dessert snack called ''[[es kacang hijau]]'', which has the consistency of a [[porridge]]. The beans are cooked with sugar, coconut milk, and a little ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used.

===Without skins===
[[Image:mungbeandess.JPG|thumb|right|200px|Mung bean dessert.]]
With their skins removed, mung beans are light yellow in color. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to [[red bean paste]] though the smell is slightly more bean-like. In several Asian countries, de-hulled mung beans and mung bean paste are made into [[ice cream]]s or frozen [[ice pop]]s and are very popular [[dessert]] items. In [[Taiwan]], mung bean paste is a common filling for [[moon cake]]s.

Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in [[some regional cuisines of India]] are stripped of their outer coats to make mung [[dal]]. In other regions of India such as [[Andhra Pradesh]], a delicious vegetable preparation is made using fresh grated coconut, green chillies, mung and typical South Indian spices - asafoetida, turmeric, ginger, mustard seeds, urad lentil. Many Indians also eat mung beans the first thing in the morning as it provides high quality protein in a raw form that is rare in most Indian regional cuisines. They are widely consumed by [[Kerala|Keralites]] along with ''[[congee|kanji]]'' ([[rice]] gruel).

In India the mung beans are also consumed as a [[snack]]. The dried mung beans are soaked in water, then partly dried to a dry matter content of approx. 42% before and then [[deep-frying|deep-fried]] in hot oil. The frying time varies between 60 and 90 seconds. The fat content of this snack is around 20%. This snack is traditionally prepared at home and is now also available from industrial producers.

===Bean sprouts===
[[Image:Mung CDC.jpg|thumb|Bean sprouts]]

Mung bean [[sprouting|sprouts]] are germinated by leaving them watered and in a dark environment over the period of a week. They are usually sold simply as "bean sprouts," and are known as dòu yá ([[wiktionary:豆|豆]][[wiktionary:芽|芽]], literally "bean sprout/germ"), yá cài ([[wiktionary:芽|芽]][[wiktionary:菜|菜]], literally "sprout vegetable"), or yín yá ([[wikt:银|银]][[wikt:芽|芽]], literally "silver sprouts") in [[Chinese language|Chinese]], ''tauge'' in [[Indonesian]],''taugeh'' in [[Malay language|Malay]] and [[Hokkien]] ([[Min Nan]]), ''moyashi'' in [[Japanese language|Japanese]], and ''thua-ngok'' (ถั่วงอก) in [[Thai language|Thai]].

Mung bean sprouts are [[stir frying|stir fried]] as a vegetable accompaniment to a meal, usually with ingredients such as [[garlic]], [[ginger]], [[scallion|spring onions]], or pieces of salted dried fish to add flavor. Uncooked bean sprouts are used in filling for [[Vietnamese cuisine|Vietnamese]] [[spring rolls]], as well as as a garnish for ''[[phở]]''. They are a major ingredient in a variety of [[Malaysian cuisine|Malaysian]] and [[Nonya Food|Peranakan cuisine]] including ''[[char kway teow]]'', ''[[Hokkien mee]]'', ''[[mee rebus]]'', and ''[[Rojak#Mamak rojak|pasembor]]''. In Korea, slightly cooked mung bean sprouts, called ''sukjunamul'' (hangul: 숙주나물), are often served as a side dish. They are [[Blanching|blanched]] by placing into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, and salt (and often with some other ingredients).

Mung bean sprouts are the major bean sprouts in most Asian countries. In Korea, [[soybean]] sprouts, called ''kongnamul'' (hangul: 콩나물) are more widely used in a variety of dishes.

===Starch===
Mung bean [[starch]], which is obtained from ground mung beans, is used to make transparent [[cellophane noodles]] (also known as bean thread noodles, bean threads, glass noodles, ''fen si'', or ''tung hoon''). Cellophane noodles become soft and slippery when they are soaked in hot water. A wider variety of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called ''[[nokdumuk]]'' (hangul: 녹두묵; also called ''cheongpomuk''; hangul: 청포묵) is made from mung bean [[starch]]; a similar jelly, which is colored yellow with the addition of [[gardenia]] coloring, is called ''[[hwangpomuk]]'' (hangul: 황포묵).

==References==
*{{ITIS|ID=506804|taxon=mung bean ''Vigna radiata''}}
*{{ITIS|ID=530971|taxon=mung bean ''Vigna radiata'' var. ''radiata''}}

==See also==
*[[Cellophane noodles]]
*[[Black bean paste]]
*[[Iron Palm]]

[[Category:Faboideae]]
[[Category:Edible legumes]]
[[Category:Filipino cuisine]]
[[Category:Vietnamese cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Underutilized crops]]

Mung bean - Revision history

Envoy at 04:49, 19 July 2007