Organic shelled and split mung beans (RAW)

Mung beans (also known as green bean slices) have been used for centuries in South Asia, especially in India, where they have been enjoyed for thousands of years. Mung beans(Vigna radiata) are one of the oldest cultivated legumes, widely used in Ayurvedic diets because they are easily digestible and highly nutritious.
Split mung beans are shelled and halved whole mung beans which cook faster and have a milder taste. They are traditionally used to make dal dishes, soups and even sweet desserts such as Indian mung dal halwa or the famouskitchari. Kitchari is a light, balanced and healing Indian dish.
These beans are very versatile – they can be used in soups, porridges, stews or even in vegetarian flatbreads and meatballs. Split mung beans are rich in protein, fibre, vitamins and minerals. They are particularly appreciated by vegans and those following a light or detox diet, as mung beans are gentle on digestion and do not cause bloating. They are an excellent ingredient for everyday, healthy meals.

Rinse and soak for 2-4 hours before cooking.
Cook for about 30 minutes or until soft, 1:3 with water.
Add salt at the very end, after cooking.

Split mung bean stew recipe
A mild-tasting, protein-rich dish, perfect as a side dish or as a light vegetarian main course.

Ingredients:
1 cup mung beans
3 cups water
1 small carrot, finely chopped
1 celery stalk, diced
1 small onion, chopped
1 clove of garlic, chopped
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon olive oil
Salt and pepper to taste
Splash lemon juice (optional)
Fresh parsley or kinza for serving

Preparation:
Rinse the mung beans, cover with water and bring to the boil.
Add the carrots, celery, onion, garlic, bay leaf and thyme. Simmer for about 30 minutes until the beans are soft but hold their shape.
Add salt, pepper and a splash of olive oil. You can also add a little lemon juice for freshness.
Serve hot, sprinkled with fresh parsley or kinza. Perfect with wholemeal bread or potatoes.

“RAW food” is not a clearly defined term and interpretation can vary. RAW’ refers to products that have not been heated above 45 °C or sun-dried. Transport temperatures are not included as there are insufficient data on this. Generally, non-frozen containers and trucks are used. Information on production and handling temperatures is based on studies carried out by our suppliers.

NOTE. The information provided here does not constitute treatment or other health care advice. We encourage you to make personal health decisions on an individual basis, taking into account different sources of information.