What green mung beans are
Green mung beans (also called moong beans or green gram) are small, round, olive-green dried legumes with a mild, slightly earthy and sweet flavor. They cook faster than many larger beans and do not usually need a long soak. Whole green mung beans keep their green skin. When the skins are removed and the beans are split, they become yellow moong dal, which cooks even faster and breaks down into a soft, creamy texture. If that is what you have, see our guide to how long to cook moong dal on the stove.
Do you have to soak mung beans?
No. Soaking is optional. Mung beans are small and soften without a long soak. A soak of a few hours (around 4 to 5 hours is a common suggestion) can shorten the cooking time and may help the beans cook evenly. If you skip soaking, simply allow a bit more simmering time.
Some cooks also toast the dry beans briefly in a pan before adding water for a nuttier flavor. This is optional.
Ingredients and ratio
A common starting point is:
- 1 cup dried whole green mung beans
- About 3 cups water (more if you want a soupy, stew-like result)
- Salt, added later in cooking
- Optional aromatics: a bay leaf, a few garlic cloves, a slice of ginger, a pinch of turmeric
Treat the ratio as a guide. Older beans and a rapid simmer may need extra water, while a lid and gentle heat may need less.
Stovetop method
- Sort and rinse. Spread the beans out, remove any debris or shriveled beans, then rinse in a fine mesh strainer for 30 to 60 seconds until the water runs fairly clear.
- Soak (optional). Cover with water and soak a few hours, then drain.
- Combine. Put the beans and about 3 cups of water per cup of beans in a pot.
- Bring to a boil, then reduce. Once boiling, lower the heat to a gentle simmer and cover, leaving the lid slightly ajar if it threatens to boil over. Skim any foam.
- Simmer until tender. Unsoaked beans commonly take around 25 to 30 minutes, and sometimes longer. Soaked beans may be quicker. Check for doneness early and often.
- Season. Add salt in the last several minutes of cooking, once the beans are almost tender.
- Drain or serve with the liquid. Drain if you want separate beans for salads. Keep the liquid for a soup or stew-style dish.
Other methods
Many cooks also use a pressure cooker or slow cooker for mung beans. Both are options, but follow the manufacturer’s instructions for your appliance, since pressure and times vary. On the stove you have the most control and can easily check texture.
How to tell when mung beans are done
Mung beans are ready when they are soft and tender to the bite, with no firm or chalky center. Some will split or burst as they cook, which is normal and is how a creamy, stew-like consistency forms. If you want beans that hold their shape for a salad, stop as soon as they are tender and drain them. If you want a thicker, soup-like dish, keep simmering a little longer and mash some of the beans against the pot.
Flavoring and ways to use
- Simmered with ginger, garlic and turmeric for a simple soup.
- Stirred into coconut milk with spinach or greens, such as lamb’s quarters, for a stew.
- Cooked with rice for a porridge-style dish similar to khichdi. Rice grits give a similar creamy texture.
- Cooled and tossed in salads with herbs, lemon and olive oil.
- Added to grain bowls, such as those in our Instant Pot grain recipes.
Cooked mung beans, like other beans, are good alongside rice or other grains. If you enjoy mung beans in other forms, see how to grow your own sprouts in how to sprout beans before cooking.
Green mung beans vs moong dal
| Whole green mung beans | Split yellow moong dal | |
|---|---|---|
| Skin | On | Removed |
| Shape | Whole | Split |
| Cooking time | Longer | Shorter |
| Texture when cooked | Holds shape, can burst | Soft and creamy |
Green moong dal with the skin still on (sometimes sold as chilka moong dal) is the split form of the green bean and cooks faster than the whole bean, but typically takes longer than skinless yellow moong dal.
Are mung beans easy to digest?
Mung beans are often described as one of the gentler legumes, and they are common in dishes served to people who want light food. That said, digestion varies from person to person, and any legume can cause gas or bloating in some people. Rinsing well, cooking until fully soft, and introducing beans gradually can help. If you have a digestive condition, check with a healthcare professional.
Are mung beans anti-inflammatory?
You may see this claim online. Mung beans contain fiber, protein and plant compounds, and some laboratory studies have looked at their potential effects, but that is not the same as proof that eating them will reduce inflammation in people. They are best thought of as one nutritious part of a varied diet rather than a treatment for any condition. For medical concerns, talk with your doctor or a registered dietitian.
Storage
Cool the cooked beans quickly and refrigerate in an airtight container, where they are generally good for up to about 4 to 5 days. For longer storage, freeze in portions for a few months. Keep dried mung beans in a sealed container in a cool, dry place.