People of the Himalayas are known for their enduring health, and have a tradition of preparing food that is nourishing, hardy and conducive to long, productive lives. Native to the high slopes of the Himalayas, mung beans have been cultivated for ages and consumed as a Dahl; a general term for an Indian soup or stew using beans, peas, or lentils. The mild mung bean easily absorbs the essence of traditional Indian spices giving our Mung Bean Dahl a depth of flavor that is extremely satisfying.
Mung is one of the best plant-based sources of protein containing abundant amounts of 8 out of the 9 essential amino acids (the building blocks of life), plus rich dietary fibers, vitamins, and minerals, but it is proportionally a little low in one essential amino acid, methionine. To insure this one dish meal provides a complete protein of proper proportions, we can pair any number of grains, seeds, and dairy that contain higher amounts of methionine. The end result is all that more delicious.
Mung beans are thought to be the easiest to digest of all beans. While soaking isn’t required, we place dried beans in a container, cover with water and soak before cooking which reduces gas production and shortens cooking time. We’ve suggested rinsing the beans after soaking which is not necessary, though people with highly sensitive stomachs might choose to soak and rinse before cooking for the most satisfying outcome. Indian spices such as ginger, cumin, coriander, and turmeric, renders the beans even more digestible.