Mung Bean

Used as an ingredient in both savoury and sweet dishes, whole cooked mung beans are generally prepared from dried beans by boiling until they are soft and are light yellow when their skins are removed. Although the whole beans are also used in Indian cuisine, beans without skins are more commonly used. Dehulled mung beans are used in a similar fashion to make sweet soups. Native to the Indian subcontinent it is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia, also in hot, dry regions of Southern Europe and the Southern United States