Mung beans quickly sprout thick, white, crisp shoots and are a popular source of beansprouts. Unlike other pulses they can be cooked, if desired, without prior soaking, although soaking does ...

It’s a vegetarian dish with savory mung bean encased in a translucent and chewy dumpling. Dumpling shops in Da Nang only ...

Stir fry mung bean sprouts is one of my favorite recipes. Chinese cooking uses mung bean sprouts in various recipes, from ...

Pureed lentil and coconut cream form the base of this unusual dessert. Take the puree in pan and add two tbsp of sugar and 1/2 cup of coconut cream. Cook for two minutes and keep aside. 3. Soak the ...

Be sure to buy yellow mung beans (which have been skinned) and not the green (unpeeled) ones. You can find them at shops selling Korean, Chinese and Indian ingredients. Start this recipe the day ...

“Instead of eyeballing, you can measure the sugar according to the recipe or start with a smaller amount and adjust to your preference.” Ng said mung bean soup can be enjoyed warm or chilled ...

1. Bring a large saucepan of water to a boil. In a large bowl, cover the mung bean noodles with warm water and let stand until pliable, about 5 minutes. Drain the noodles and cut them into 4-inch ...

Mung dal do not need to be soaked before using, but should be washed to get rid of any grit or dust. Older pulses that have been in the cupboard a while may take longer to cook than fresher ones.

Here’s a different take on stir-fried Asian noodles, tipping the balance hugely in favour of fresh vegetables and using a new pasta made from edamame and mung beans which has made me think ...