GREEN GRAM

Description:
                      Mung beans were widely cultivated throughout india. Whole cooked mung beans are usually made from dry beans by boiling them until tender. Mung beans are light yellow when the skin is removed. Mung bean paste can be made by peeling, cooking and grinding the beans into a dry paste.

Although whole mung beans are also used occasionally in indian cuisine, beans without the skin are the most widely used. Mung beans are increasingly used in plant based meat and egg substitutes, such as beyond meat and eat just egg. The cultivated mung beans spread in india.

Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles. There is also a variation of cellophane noodles, called mung bean leaves or green bean leaves. Mung beans and rice are a staple diet in parts of the middle east. They are both cooked together in a pilaf type rice dish called maash wa ruzz, which means mung beans and rice.