What's the difference between whole mung beans and split mung beans?

Whole mung beans have their "hulls" (or skin) on, whereas split mung beans do not. The hulls give whole mung beans a green color. However, when they are removed, the split mung beans are yellow.

Are split mung beans the same as lentils?

Split mung beans are considered lentils due to their shape— Lens culinaris meaning spherical or lens-shaped. Check out this article to learn more about lentils .

What is another name for split mung beans?

Split yellow mung beans are also referred to as mung dal and moong dal , with "dal" meaning split.

Split Mung Beans

Name: Split Mung Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Indian
Ingredients: 1 cup yellow split mung beans; 1/2 onion, chopped; 1 cup diced sweet potato (about 1/4-inch); 3 cloves garlic, minced; 1 Tbsp fresh ginger root, grated or minced; 2 tsp yellow curry powder; 1/2 to 1 tsp crushed red pepper flakes; 2 1/2 cups low sodium vegetable broth; 1 Tbsp coconut aminos; 2 cups spinach (or baby bok choy); 1/4 cup fresh chopped parsley (or cilantro); 1/2 cup plain, unsweetened coconut milk (NOT the can)

Description

This one-pot split mung beans recipe is high in protein, high fiber, low fat, and takes 30 minutes to make. It's oil-free, gluten-free, soy-free, nut-free, and satisfyingly delicious. A meal-prep favorite!

Ingredients

Units Scale

1 cup yellow split mung beans
1/2 onion, chopped
1 cup diced sweet potato (about 1/4-inch)
3 cloves garlic, minced
1 Tbsp fresh ginger root, grated or minced
2 tsp yellow curry powder
1/2 to 1 tsp crushed red pepper flakes
2 1/2 cups low sodium vegetable broth
1 Tbsp coconut aminos
2 cups spinach (or baby bok choy)
1/4 cup fresh chopped parsley (or cilantro)
1/2 cup plain, unsweetened coconut milk (NOT the can)

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Instructions

Rinse and strain split mung beans. Set aside.

Preheat a medium pot over medium heat. Add chopped onions and saute for 3 to 4 minutes.

Add diced sweet potato, grated ginger, chopped garlic, curry powder, and crushed red pepper flakes. Stir and cook for another minute.

Add split mung beans, coconut aminos, and low-sodium vegetable broth (or water) to the pot with veggies. Stir it and turn the heat up to high and bring it to a boil. Reduce heat to low and put the lid on to cook for 15 minutes.

After 15 minutes, turn off the heat and let it sit for 2 to 3 minutes to continue to absorb the liquid.

Stir in spinach (or chopped baby bok choy) and fresh parsley (or cilantro). After the spinach wilts, then add unsweetened plain coconut milk. Enjoy!

Store leftovers in a covered container in the refrigerator for up to four days. Portion out and freeze for up to four months.

Notes

EQUIPMENT / SUPPLIES

Fine mesh strainer (colander)
Knife
Cutting board
Measuring cup
Measuring spoons
Microplane grater
Medium pot with lid
Cooking spoon

Prep Time: 10
Cook Time: 20
Category: Lunch/Dinner Entrée
Method: Stovetop
Cuisine: Indian