Moong

Mung bean, is the seed of Vigna radiata which is native to India. The green gram beans are small, ovoid in shape, and green in color. They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also extracted from them to make jellies and "transparent/cellophane" noodles Parboiled moong Parboiling is a cooking technique in which soaked moong are partially cooked in boiling water, but removed before it is cooked all the way through. Many recipes call for parboiled moong as they longer to cook. Parboiling them in advances ensures that they get completely cooked in the final dish.