Mung beans, also known as green gram, are a legume widely used in Asia. The small green mung bean is skinned and split to create this flat yellow mung dahl. They are an excellent source of dietary fibre and a good source of plant-based protein.

Mung dahl is made from split mung beans so they cook faster than other legumes and this makes them perfect for traditional Indian dahl, thickening soup or making creamy lentil curries and casseroles. Use leftover mung dahl in lentil burgers with besan flour, spices, fresh herbs and grated vegetables. To cook, rinse well then drain and add directly to curries, soups or when slow cooking or boil in water on the stove top for 15 to 20 mins or until tender.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images are for illustrative purposes only.