Mung

Mung bean, also known as mung dal, moong dal, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to
India. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi mung.

Mung beans are most commonly used in Chinese cuisine, where they are called , as well as in Japan, Korea, India, and Southeast Asia. They are generally eaten either whole or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also separated from the ground beans to make jellies and noodles.Whole mung beans are generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a sweet soup called tong sui, which is served either warm or chilled. In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used.