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Mung beans, any ideas?

I have a beautiful bag of mung beans. I have never cooked with them before so I'm puzzled as to how and what to do with them. I had a filipino girlfriend a few years ago that has since moved away, and I thought she said her mom made them with pork chops?
Is there a good recipe out there, do I cook them like lentils, or in a stew? I welcome your ideas and suggestions!

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  1. Steamed mung beans are a common ingredient in banh xeo (q.v.).


    1. I often use small yellow mung beans mixed in w/rice r even mixed w/split pea soup :0 KQ

      1. So I take it the y cook fairly fast, like a lentil or split pea. Would you eat them by themselves or add them to a dish?

        1 Reply
        1. re: chef chicklet

          They cook faster than split peas. I have never eaten them alone. They're really bland. Cook in stock of some sort then add to something, rice or ? If in soup add at the last minute. Maybe you could mash or put in blender to make a soup like split pea. Mung bean and butternut or ?

        2. Sprout them, and use them in salads or stir-fry.

          2 Replies
          1. re: ChiliDude

            Are you serious? I l adore sprouts, I couldn't like kill myself with some vile food bacteria now could I?

            1. re: chef chicklet

              Easy as pie, and I wouldn't be worried about bacteria on them if they're grown in clean water in a clean bowl. Be forewarned, my husband just did it, and 2 cups or so of beans produced about a gallon of sprouts.

              Put them in a bowl, soak with water, cover with a towel, keep out of the light. Rinse them 2-3 times a day. Once they are to the length you want, put them in the fridge. They kept in the fridge at least 2 weeks.

          2. Filipino mung bean stew is pretty simple to make. Boil the beans unti soft. In a separate pot, saute garlic, onions, tomatoes, a bit of ground pork and some chopped shrimp. Season with salt and pepper. Fish sauce adds a nice saltiness but you could just definitely use salt. Add the cooked beans along with the liquid that they were boiled in. The consistency should be a very thick soup.

            2 Replies
            1. re: ctl98

              Now this sounds like the dish my Filipino friend woudl rave about that her Mom would make, she said pork chops, but she also added tomatoes. I will give it a try!

              1. re: chef chicklet

                To make it more authentic you can use pork belly instead of ground pork. Take the rind off and cut the meat into cubes, make sure there is a little fat on each piece. Fry them up until crispy and set as aside. Put it into the stew when you mix the ingredients in.

            2. Make it a dessert soup. Just boil them in water until soft (about 30 minutes), add sugar to taste. If you want, you can add coconut milk. Refrigerate. It's so good. And, in the summer, make popsicles with it.

              1. They're much like lentils. Do a search on "moong" and you'll find tons of Indian recipes. I assume your mung beans are whole and green? They're also known as green gram in India.

                As already said, you can sprout these to get mung bean sprouts, common in Chinese cooking.

                1. Mungodey (Mung Fritters) of course! Soak a cup of beans in water for 6 hours. Drain. Using as little water as possible, process the beans to a coarse paste with some salt, ginger and hot green chillies to taste. Add some chopped onion and cilantro and a heaping teaspoon of ground coriander. Heat an inch and a half of oil in a deep frying pan. When the oil is hot, ladle 2T of it into the bean paste and stir it in. Drop rounded tablespoons of the batter into hot oil and fry evenly until brown and crispy outside and cooked all the way through. Fry in batches to use up all the batter and serve each batch piping hot with your favorite chutney or ketchup.
                  It helps if it is pouring rain outside and there are steaming cups of chai to go along. :)