It is known as Green Soya, although it has nothing to do with soya, or as Mung Bean. Have you heard of it? It is a legume that you will probably see more frequently in many Western diets and menus. A healthy food that stands out for being one of the richest in protein, do you want to know more about it?
The Green Soya or Mung Bean was first cultivated in India a little over 5,000 years ago. It is a food that grows in warm regions and one of the most famous dishes where this bean is the real protagonist is the Dahl (green soya mixed with rice porridge – kanji-). You can find this ingredient in Oriental Market‘s online shop. A healthy product that stands out for its multiple nutritional benefits: as well as being a food rich in protein, as we have already mentioned, it is an excellent source of carbohydrates, fibre and minerals. It is particularly rich in magnesium (ideal for bones, muscles and the nervous system), iron (key to the immune system) and phosphorus (to nourish the bones and play a part in energy production). It also incorporates B vitamins such as B1, B3 and B6.
One of the latest recipes that we at Oriental Market have prepared with this ingredient is the Cream of Mung and Vegetable Soup that we were able to prepare in the first oriental cooking workshop that we held last February with leading food bloggers. An easy-to-prepare dish that especially delighted the little ones, so we can conclude that the mung bean is one of the vegetables that will surely not be resisted by the youngest members of the household. In our shop, in addition to the traditional green soya beans, you can also find green soya beans without skin.
To cook them, bear in mind: the green soya or mung bean is an excellent ingredient for slow and prolonged cooking, such as stews and casseroles, properly spiced and accompanied by a good proportion of vegetables or cereals. Before cooking, do not forget to soak them for a few hours (do not overdo it as they soften quickly). Rinse, drain and cook!
