Yellow Mung Beans

Ayurveda recommends that pulses are eaten frequently, owing to their high protein and nutritional content. A supply of vegetable protein is especially important in a vegetarian diet. Yellow mung beans hold special importance in Ayurveda as they are more easily digested than other pulses and have less of a tendency to produce an imbalance in Vata dosha. Mung beans are best prepared in the traditional way, in the form of a slightly liquid, well-seasoned mash – the typically Indian Ayurvedic "dal". For this the mung beans should be cooked long enough for them to start to disintegrate.