Size :
Variety : Swiss Chard Fordhook Giant (mbilingani)
Description :
Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed.[3] Mung bean paste can be made by hulling, cooking, and pulverizing the beans to a dry paste.[3]
South Asia[edit]
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used. In Karnataka, Maharashtra, Gujarat, Kerala and Tamil Nadu, whole mung beans (called pachai payaru (பச்சை பயறு) in Tamil, cherupayar (ചെറുപയർ) in Malayalam, pesalu (పెసలు) in Telugu and hesaru kaalu (ಹೆಸರು ಕಾಳು) in Kannada) are commonly boiled to make a dry preparation often served with rice gruel (kanji கஞ்சி). It is called mūṅg (मूँग) in Hindi. In Sri Lanka, it is called mun (මුං) in Sinhala. In Odia, it is called muga ḍāli (ମୁଗ ଡାଲି). Hulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups.
Summer Moong is a short duration mung bean pulse crop grown in northern India. Due to its short duration, it can fit well inbetween of many cropping systems. It is mainly cultivated in East and Southeast Asia and the Indian subcontinent. It is considered to be the hardiest of all pulse crops and requires a hot climate for germination and growth.
Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Bangladesh and West Bengal the stripped and split bean is used to make a soup-like dal known as moog dal (মুগ ডাল).
In the South Indian states of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, and also in Maharashtra, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called "pesalu" పెసలు in Telugu or usuli or guggari in Kannada or sundal சுண்டல் in Tamil or "usal" उसळ in Marathi. In South India, especially Andhra Pradesh, batter made from ground whole moong beans (including skin) is used to make a variety of dosa called pesarattu or pesara dosa. The same is called Adai Dosai in Tamil Nadu and ade dose in Karnataka
