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About:
The Mung bean, also known as green bean, choroko (in Swahili), mung, mongo, moong, moog (whole) or moog dal (split) (in Bengali , Marathi), mash bean, munggo or monggo, green gram,[1] golden gram,[1] and green soy, is the seed of Vigna radiata,[2] which is native to Bangladesh, India,[1] and Pakistan. The split bean is known as pesara(Telugu), which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi mung.
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 variations of nomenclature have been used regarding the same plant species.
The section above is from Wikipedia
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Scientific Classification:
Kingdom: Plantae, Angiosperms, Eudicots, Rosids, Order: Fabales
Family: Fabaceae, Subfamily: Tribe:
Genus: Vigna
Botanical Name:Vigna radiata (L.) R. Wilczek
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Mung beans are commonly used in Chinese cuisine,where they are called ludòu (literally "green bean"), as well as in Burma (where it is called pe nauk or pe ti), Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, and Southeast Asia. In Vietnam, they are called xanh (again, literally "green bean"). In Indonesia, they are called kacang hijau or katjang idju, and 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 extracted from them to make jellies and "transparent" or "cellophane" noodles. Some people claim that the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. However, it is actually made of rice flour, tapioca starch, water, and salt. Mung batter is used to make crepes named pesarattu in Andhra Pradesh, India.
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 tángshui, or dessert, otherwise literally translated, "sugar water", called ludòu tángshui, 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; but in Kerala, whole moong dal (cheru payaru) is commonly boiled to make a dry preparation often served with rice gruel (kanji). In the Philippines, it is the main ingredient of the dessert hopiang munggo. A savory dish called ginisang monggo (known in English as 'sautéed mung bean', 'mung bean stew', or 'mung bean soup'), also known as mongo guisado or simply balatong/monggos, is made of mung beans with shrimp or fish. It is traditionally served on Friday evenings, as the majority of the Filipino population are Roman Catholic and abstain from meat on Fridays, even outside of Lent.[citation needed] Ginisang monggo can also be made with chicken or pork.
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Heirloom Varieties/Species:V. radiata
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Photo by Wikipedia
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