Cooking with the Mung Bean the Ayurvedic Way

Mung or moong beans (Phaseolus aureous) are small cylindrical beans with a bright green skin and yellow insides. They are eaten whole, split with skins on, split and hulled as mung dhal, or sprouted. They are used extensively in both Indian and Chinese cooking.
Ayurvedic healers consider the mung bean valuable because it is highly nutritious and delivers sustenance while being easier on the digestion that most other beans.