Organic mung beans split RAW

Organic mung beans split RAW
Broken mung beans have a long history in South Asia, especially in India, where they have been used for thousands of years. Radish (Vigna radiata) is one of the oldest cultivated legumes, especially widely used in Ayurvedic nutrition for its easy digestibility and nutritional value.
Broken radish beans are whole mung beans peeled and halved, which cook faster and have a milder taste. Traditionally, they are used in dal dishes, soups or even sweet desserts such as the Indian mung dal halwa or the famous kitchari, an Ayurvedic dish from India considered a light, balanced and healing food.
These beans are extremely versatile – they can be used in soups, porridges, stews or even in pancakes and vegetarian cutlets. Broken radish beans are rich in protein, fibre, vitamins and minerals. They are particularly appreciated by vegans and people following a light or detoxifying diet, as mung beans are gentle on the digestive system and do not cause bloating. It is an excellent ingredient for everyday, healthy meals.

Wash and soak for about 2-4 hours before boiling.
Cook for about 30 minutes or until tender, 1:3 with water.
Add salt at the end of the cooking time.

Recipe for split mung bean stew
A mild-tasting, protein-rich dish, perfect as a side dish or as a light vegetarian main course.

Ingredients:
1 cup broken mung beans
3 cups water
1 small carrot, finely chopped
1 celery stalk, diced
1 small onion, chopped
1 clove garlic, chopped
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon olive oil
Salt and pepper to taste
A squeeze of lemon juice (optional)
Fresh parsley or coriander for serving
Preparation:
Rinse the broken mung beans, cover with water and bring to the boil.
Add the carrots, celery, onion, garlic, bay leaf and thyme. Cook over low heat for about 30 minutes until the beans are soft but still hold their shape.
Season with salt, pepper and a splash of olive oil. For more freshness, add a little lemon juice.
Serve hot, sprinkled with fresh parsley or coriander. Perfect with wholemeal bread or potatoes.

“RAW food” is not a clearly defined term and interpretations vary. It refers to products that have not been heated above 45°C during the production process, including sun-dried fruit. Transport temperatures are not included as there is insufficient reliable data on them. The basis used is unfrozen containers and trucks. The information on production and processing temperatures is based on studies carried out by our suppliers.

NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.