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Mung bean in South Asia
In much of Asia, beans are central to everyday cuisine. India has the highest rate of vegetarianism in the world at 30 –40 percent of its population, and pulses provide an indispensable source of protein.
While internationally, Indian dishes featuring lentils and chickpeas are perhaps better known, the Mung bean, also known as moong or green gram, is also used widely in this cuisine, particularly in the north. These petite, oval, olive-coloured beans are also often eaten in their sprouted form, beansprouts.
Teen Dak Ke Dai Bhalle is a Punjabi dish that grinds Mung bean with two other types of beans. They are then mixed with spices and fried golden. These fritters can be found from street stalls to fancy weddings. Find the full recipe in FAO’s pulses cookbook.