Udhaiyam Green Moong Whole Beans

Udhaiyam Green Moong Beans – Whole Mung Beans for Curries, Sprouting & Wholesome Cooking

Udhaiyam Green Moong Beans are whole, unprocessed green mung beans — the most nutritionally complete and fibre-rich form of moong available. With their characteristic dark green skin and creamy yellow interior, whole moong beans are a cornerstone of Indian vegetarian cooking, prized for their earthy flavour, satisfying texture, and exceptional health benefits. Unlike split moong dal varieties, Udhaiyam Green Moong Beans retain their full outer skin, which is packed with dietary fibre, antioxidants, and additional nutrients that are lost during the dehusking process.

Available at DesiBasket in 1kg and 2kg packs, Udhaiyam Green Moong Beans are equally at home in slow-cooked curries, nourishing khichdi, and as the base for fresh, crunchy sprouts that can be eaten raw or lightly cooked. Udhaiyam is a trusted Tamil Nadu brand with decades of experience in quality pulse processing, and their whole green moong reflects that commitment — clean, well-sorted, and consistent in size and quality.

Benefits

• Most Nutritious Form of Moong: Whole green moong retains the full outer skin, making it significantly higher in dietary fibre, antioxidants, and micronutrients compared to split or dehusked moong dal varieties.
• High in Plant-Based Protein: Provides approximately 24g of protein per 100g (dry weight), supporting muscle health and overall nutrition for vegetarians and vegans.
• Excellent for Sprouting: Whole moong beans sprout easily and reliably, producing fresh, crunchy, enzyme-rich sprouts that are one of the most nutritious foods you can prepare at home — no cooking required.
• Rich in Antioxidants: The green skin contains flavonoids and phenolic acids that help protect cells from oxidative stress and support long-term health.
• Easy to Digest: Despite being a whole legume, green moong is considered one of the most easily digestible pulses in Ayurvedic tradition — lighter on the stomach than most other whole beans.
• Low Glycaemic Index: Releases energy slowly, helping to maintain stable blood sugar levels and sustained energy throughout the day.
• Naturally Gluten-Free & Vegan: Free from gluten and animal products, with no additives or artificial processing.

Ingredients

Udhaiyam Green Moong Beans contain a single, natural ingredient:

• Whole Green Mung Beans (Vigna radiata) — 100% natural, unprocessed, whole green moong with skin intact

No additives, no preservatives, no artificial colouring or treatment. Pure, naturally dried whole green moong beans — nothing else.

Allergen Information: Naturally gluten-free. Produced in a facility that may handle other pulses and grains. Please check packaging for the most current allergen information.

Country of Origin

Grown and processed in India, one of the world’s largest producers of mung beans. Indian green moong is cultivated primarily across Rajasthan, Maharashtra, Andhra Pradesh, Karnataka, and Tamil Nadu, where the warm climate and well-drained soils produce beans of excellent quality, consistent size, and reliable sprouting characteristics.

How to Use Udhaiyam Green Moong Beans

Whole green moong beans are versatile and can be used in multiple ways. Here are the best methods for great results with Udhaiyam Green Moong Beans:

Method 1 – Sprouting (No Cooking Required)

Sprouting is one of the easiest and most nutritious ways to use whole moong beans. Sprouts can be eaten raw in salads, lightly stir-fried, or added to soups.

1. Rinse the moong beans thoroughly and soak in cold water for 8–12 hours or overnight.
2. Drain and rinse well. Place in a clean jar or sprouting tray, cover with a breathable cloth or mesh lid, and tilt at an angle to allow drainage.
3. Rinse and drain twice daily. Keep in a warm, dark spot.
4. Sprouts will appear within 24–48 hours and will be ready to eat in 2–3 days when the tails are 1–2cm long.
5. Rinse well before eating. Store unused sprouts in the fridge for up to 3 days.

Method 2 – Cooking as Whole Moong Dal (Soaking Required)

Rinse and soak the beans in cold water for 6–8 hours or overnight before cooking. Drain and rinse before use.

Pressure Cooker Method

1. Add soaked moong beans and fresh water (1:3 ratio) to the pressure cooker with a pinch of turmeric.
2. Cook on high heat for 4–5 whistles, then reduce to medium for 5 minutes.
3. Allow pressure to release naturally. The beans should be completely tender but still holding their shape.
4. Season and temper with your chosen spices.

Stovetop Method

1. Add soaked beans to a pot with fresh water (1:3 ratio) and a pinch of turmeric.
2. Bring to a boil, skim any foam, then reduce to a steady simmer.
3. Cook for 40–50 minutes until completely tender.
4. Season and temper before serving.

Classic Tadka (Tempering)

Heat ghee or oil in a small pan. Add mustard seeds and allow to splutter, then add cumin seeds, dried red chilli, curry leaves, and a pinch of asafoetida (hing). Add finely chopped onion, garlic, and tomato, cook until soft, then pour over the cooked moong. Finish with fresh coriander and lemon juice.

Serving Suggestions

• Sabut Moong Dal — a wholesome whole moong curry tempered with mustard seeds, curry leaves, and spices
• Moong Bean Khichdi — cook whole moong with rice, turmeric, and ghee for a nourishing one-pot meal
• Moong Sprout Salad — toss fresh sprouts with cucumber, tomato, lemon juice, and chaat masala for a light, protein-rich salad
• Moong Sprout Stir-Fry — lightly sauté sprouts with mustard seeds, curry leaves, and coconut for a quick South Indian side dish
• Moong Bean Soup — simmer cooked moong with vegetables and spices for a warming, filling soup
• Pesarattu — grind soaked whole moong to a batter and make crispy Andhra-style green moong dosas

Storage Instructions

Store dry moong beans in a cool, dry place away from direct sunlight and moisture. Transfer to an airtight container once opened to maintain freshness and prevent pest contamination. Best used within 12 months of purchase. Cooked moong can be refrigerated for up to 3–4 days or frozen for up to 3 months. Fresh sprouts should be refrigerated and consumed within 3 days.