The mung bean, also known as the green gramme, monggo, moong, maash, or munggo, is a member of the legume family. Like most other legumes, the mung bean is primarily grown in East, Southeast, and South Asia.
These small beans are one of the richest sources of different vitamins and minerals. By including mung beans in your diet, you can get a supply of rock-solid iron and dietary fiber. These do for you what top-class weight loss supplements won’t do.
You can keep your cholesterol levels in range. You can also keep your energy levels in check by including this and some keto additions to your daily diet. If you don’t know what keto additions you should make, then try getting a Keto Diet Cookbook for Beginners by E. Cunnigham or Keto Comfort Foods by M. Emmerich.
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Why Should You Soak Mung Beans?
The most important benefit of soaking beans is that it shortens the cooking time. If you don’t soak your beans, their hard shells will take a long time to cook (especially the dried ones). Soaking them softens and hydrates them, reducing cooking time significantly.
Soaking mung beans also helps to reduce the concentration of phytic acid. Phytic acid is an indigestible compound that can lead to heaviness and gassiness. You’re probably aware of what we’re referring to since eating beans can cause a heaviness that you may need to wash away with anti-acidity tablets.
You won’t have to use those tablets if you soak your beans. Instead, you’ll have some digestible and tasty beans that you can cook whenever you want.
How to Soak Mung Beans
There are two to three methods for soaking mung beans. The main distinction between these methods is the medium used and the soaking time. The main medium is always water, though some people add vinegar to help the beans retain their shape.
The main or standard method does not employ any heating resources and is slower but more beneficial for mung beans. The only thing you need to do is keep your mung beans submerged in water. When you feel that your beans have reached the right consistency, remove them from the container and do with them as you please.
Soaking Mung Beans in Water
Soaking mung beans in water is simple because the process is similar to the standard soaking method for all the various grains and legumes. You take your mung beans and put them in a pot. You add a dash of salt or salt (You can use your own choice, but we recommend these both for their fine quality).
After that, you let them soak in the water for the required time. Drain the water from the pot and put them into whatever dish you are trying to make.
How Long To Soak Mung Beans
Mung beans are typically soaked for 4 to 5 hours. Compared to other legumes, this time is short because mung beans are small. You will also want to add a bit of kosher salt like Diamond Kosher Salt or Morton Kosher Salt to speed up the soaking process for mung beans.
If you use the quick soak method, your soaking time will be significantly reduced. Instead of the usual 4 to 5 hours, the mung beans will be completely soaked in less than 80 minutes.
Can You Soak Mung Beans Overnight?
Yes, you can soak your mung beans overnight, but we wouldn’t recommend it. The main reason for that is the redundancy of an overnight soak. You could soak it overnight for the health benefits and expect it to be slightly more nutritious, but it wouldn’t be much compared to the standard soak.
Also, mung beans are small and can be easily soaked if you have heated water. You can get perfectly soaked mung beans in less than two hours with the quick soak method. So, if you are short on time, you don’t need to soak your mung beans overnight.
How to Soak Mung Beans Fast
Mung beans are relatively simple to soak in a short period. To get those beans boiling, you’ll need a good heating pot; some people use a ceramic Dutch oven because it’s non-reactive and heat receptive. Bring your water to a boil and add the beans; it hardly takes more than 15 minutes.
Allow two minutes for the beans to boil before removing them from the heat. Allow them to soak in warm water for about an hour or until they reach the desired softness level. If you soak them for too long, they will lose their shape (Mung beans tend to do that).
After draining the water, separate the mung beans and cook them according to the recipe that you are following. You could also get some canned mung beans if you want a more convenient option. You will save time and effort while cooking.
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