My grandmother, Ma, never read a nutrition label in her life. But when it came to mung beans, she knew everything. What to cook when someone felt run down. Why to soak and sprout. What to pair them with.
I've spent years learning the science behind her kitchen, and over and over again, it turns out Ma was right. Here are five things she knew long before the research caught up.
1. "Soak and sprout your beans first"
Ma always soaked her mung, and often sprouted it. Science now tells us why: soaking and sprouting reduce the natural sugars that cause gas, and sprouting raises mung's polyphenols, plant compounds with antioxidant activity, by about 1.5 times in one study (Antioxidants, 2020). More on what sprouting does.
2. "Mung is the gentlest bean"
When anyone in our home was unwell, mung was the first food Ma served. It's the same across Asia: mung is often the first bean babies eat. Ayurveda calls it the "queen of pulses" because it's so light and easy to digest, and today we know its soft texture and lower gas-causing sugars, especially when sprouted, make it easy on the tummy.
3. "Always eat mung with rice"
Khichari, mung and rice cooked together, was a staple in Ma's kitchen. It turns out this pairing is brilliant nutrition: beans are low in one amino acid and rice is low in another, so together they make a complete protein. Why Monday is khichari day in our family.
4. "Drink the broth, all of it"
Ma's golden mung broth, moong pani, was never strained. She'd tell us to drink every drop. That's where so much of the goodness is: whole mung beans are rich in fibre, about 15 g per cooked cup, which feeds the good bacteria in your gut. It's why our broths keep the whole sprouted bean, with 2 g of fibre in every cup. More on mung and gut health.
5. "Add turmeric, ginger and cumin"
Ma's mung was never plain. Turmeric, ginger and cumin went into almost every pot. These warming spices have been part of Ayurvedic cooking for thousands of years, and they're why her broth tasted so good. They're the same spices we roast and grind fresh for every Moong Pani broth and bowl.
Ma's wisdom, in every pouch
I started Moong Pani so more people could enjoy the food Ma made for us, without needing hours in the kitchen. Every pouch is made the way she taught me: soaked, sprouted, slow-cooked and seasoned with care. I think she'd be proud.
— Anu
Read more: Mung Beans in Ayurveda: Why Moong Is the Queen of Pulses →
Taste Ma's kitchen
Questions I get asked
Why are mung beans called the queen of pulses?
In Ayurveda, mung is ranked the best of all pulses because it's light, easy to digest, nourishing and suitable for every body type.
Why do people eat mung beans with rice?
Mung beans and rice complement each other's amino acids, so together they make a complete protein. That's why khichari, mung and rice cooked together, is such a classic meal.
Why is mung given to babies?
Across Asia, well-cooked mung is a traditional first bean for babies because it's soft, mild and gentle on little tummies. Talk to your child's healthcare provider about introducing new foods.
