Mung Beans

Also known as green grams or mugi ko daal, these legumes are extensively used in Nepali cooking. They are known for their lightness and for being easily digestible. These tiny oval-shaped beans come in three forms. Split yellow mung beans without skins (pahelo moong ko daal) are the most common daal in Nepal and are considered the most delicious and easiest to digest. They can be soaked, drained, and fried into crunchy snacks. This daal is also frequently prescribed for sick people with digestive disorders. Split green mung beans with skins (khoste moong ko daal) are used to prepare basic daal or combined with rice to make a soft rice porridge. Whole green mung beans with skins (singo moong ko daal) are cooked by themselves or combined with other legumes. They can be soaked and used in salads, stir-fried, deep-fried, or sprouted, and are used to make the traditional Nepali mixed sprouted bean dish Kwanti (Sprouted Bean Soup).