mung bean

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mung bean

an E Asian bean plant, Phaseolus aureus, grown for forage and as the source of bean sprouts used in oriental cookery

Mung Bean


(Phaseolus aureus), a species of annual herbaceous plants of the Phaseolus genus of the Leguminosae (pea) family. It originated from the wild species P. sublobatus. There are three subspecies—ssp. indicus, ssp. chinensis, and ssp. Iranicus.

The mung bean is 25-100 cm tall and very hairy, with a ramose stem that is erect, decumbent, or procumbent, and a taproot. The leaves are alternate, trifoliolate, and green. The flowers are golden yellow, growing in short racemes. The pods (beans) are narrow and cylindrical; they may be straight or curved, are 8-15 cm long, and contain seven to ten seeds. The ripe pods are nearly black. The seeds are rounded and cylindrical or barrel-shaped and may be green, yellow, or brown; 1,000 seeds weigh 25-80 g. The growing period for early ripening varieties in the USSR (such as Pobeda 104) is 80-100 days. The plants are heat- and moisture-loving. The seeds contain 24-28 percent protein, 46-50 percent starch, 2-4 percent oil, and vitamins. Mung beans are used as food in the form of groats, and the green beans and blanched sprouts are used as vegetables. The foliage is dried, ensiled, and plowed under as green manure; the straw and chaff are fed to livestock.

The mung bean is native to Southwest Asia, where it was first cultivated 5,000-6,000 years ago. Currently it is grown in India, Pakistan, Afghanistan, Iran, Burma, China, Vietnam, Japan, and elsewhere. In the USSR it is grown in Tadzhikistan, Transcaucasia, and southern Kazakhstan (in small fields), using irrigation; it is planted in the spring or after the harvest. The seed yield of the mung bean is 10-16 centners per hectare; the foliage yield, up to 200 centners per hectare.


References in periodicals archive ?
Leafy vegetables are also replaced by mangodi (grape-sized dumplings made from soaked and ground moong dal or urad dal) and papad made with powdered lentils.
In pulses, MSP of tur dal has been raised to Rs 5,675 per quintal from Rs 5,450, while that of moong dal to Rs 6,975 per quintal from Rs 5,575.
Ingredients * 1/2 cup red lentils (masoor dal) * 1/2 cup Bengal gram (channa dal) * 1/2 cup split moong beans (moong dal) * 1/2 cup split pigeon peas (toor/arhar dal) * 1/2 cup split black beans (urad dal) * 2 tablespoons oil * 1 medium onion, chopped * 1/2 inch piece ginger, chopped * 2 cloves garlic, chopped * 1/4 teaspoon turmeric powder * 1 teaspoon red chilli powder * 2 cloves * 1 stick cinnamon * 1 bay leaf * Salt to taste * 4 ripe tomatoes, pureed * 2 green chillies, chopped * A small bunch of coriander leaves, finely chopped For Tempering: * 2 tablespoons ghee (clarified butter) * 1 teaspoon cumin seeds * 4-5 dry red chillies Preparation Soak the dals for about 1 hour.
Ambedkar ihm sector 42 d chandigarh Fresh Cream 50% Pithi Mah Dal Pithi Moong Dal Fresh Khoya Rasgulla Gulab Jamun Gajrella (DesiGhee) Gajrella (DaWa Ghee) Soya Champ Bread White (Britannia)
The spread includes ten starters, ten kinds of biryani and curries, ten salads and ten desserts, including a divine Moong Dal Halwa that miraculously doesn't swim in ghee .
Ingredients 50g val dal 50g tuvar dal 50g moong dal 50g masoor dal 500g cubed mutton with bones 50g red pumpkin, chopped 1 small brinjal, chopped 50g white pumpkin, chopped 1 carrot, chopped 1 onion, chopped 1 bunch fenugreek (methi) leaves, chopped 4 tablespoons oil 2 sliced onions 1/2 teaspoon turmeric powder 2 large chopped tomatoes 2 tablespoons chopped coriander 1 tablespoon, jaggery salt To grind 8 red dry chillies 1/2 teaspoon, roasted cumin seeds 1/2 teaspoon, roasted coriander seeds A'" piece cinnamon 6 cloves 6 peppercorns 1" piece ginger 8 cloves garlic 1 tablespoon Parsi sambhar powder Preparation Soak all the lentils for an hour.
She is in love with the simple yellow moong dal. So what happened to the Bengali in her who survives on fish?
Tenders are invited for Supply Of Foods And Others Verious Materials: Gehun, Chawal(madhayam usana), Chini, Masur Dal, Chana Dal, Arhar Dal, Moong Dal In Sub Jail Khunti
Tip --Dry roast the wheat, bengal gram, moong dal and masoor dal till they lightly change the colour.
SUNAINA Kapoor, a marketing executive, chose to splash a bowl of moong dal on her husband's face.
Tenders are invited for Online Rates For Chana Dal Moong Dal And Makka
With less space left for sweet tooth cravings, the deserts comprises of Dahi ka Halwa (yes, you heard that right), Moong Dal Halwa, Badam ka Halwa, Paan Ice-cream, Kesar Phirni and Gulab Jamun that are best suited to end a culinary journey at this