How to Cook Mung Beans

Oh, humble mung (moong in Ayurveda) bean.  Tiny and green but ooooohhhh so mighty.  Your Liver loves them.  They help detox your Liver, and clear “heat” from the body (such as a fever, rash, or itching).  Mung beans help your body separate what it needs from what it is ready to let go of.  Thus, Mung beans are great for both the Liver and the Stomach. Click here to read more on the TCM love for the mighty mung bean: part 1 and part 2.

Tips:

If you only cook to the Lentil state you can add to soups, make into a spicy “mung bean hash” (scallions, cajun spice, I’ve even added in avocado!), or if a mushy soup it mixes well with the barley for a breakfast soup.

How long you simmer determines their character.  For 15 minutes/less and you have the quality of a lentil or for 20-30 and you have a mushy soup.

Click here to purchase organic mung/moong beans on Amazon 

Click here for Mung Bean and Barley Recipe ideas

Ingredients:

1/2 - 1 Cup Mung Beans

6-8 Cups Water

Directions:

Rinse 1/2-1 cup of mung beans. 

Add to a large stock pot and add 6-8 cups of water. 

Bring to a boil then simmer.  How long you simmer determines their character.  For 15 minutes/less and you have the quality of a lentil or for 20-30 and you have a mushy soup.