Use 3 cups of water per cup of mung beans. Rinse then place in a pot of boiling water with a pinch of salt and cover. Simmer for 30 minutes or until tender, then drain.
Make a mung bean and coconut curry, seasoned with coriander and lime. Use as a subtsitute for chickpeas when making houmous. Blend into a paste to make pancakes. Or simply add to stews, soups, chilli, and salads.
Although we do our best to minimise risk, due to the fact that we sell our products loose there is a risk of cross contamination between products.
For allergens see information in bold.
Packed in an environment that also handles cereals containing gluten, mustard, nuts, peanuts, sesame seeds, lupin, soya, milk, and sulphur dioxide.