Yellow Mung Beans

Store dry yellow mung beans in an airtight container in a cool, dark, and dry place. They can last for several years.

Rinse mung beans thoroughly before cooking to remove any dust or debris.

Soaking is generally not required for yellow mung beans, making them a quick-cooking option.

Cook them until very soft for the best texture in dals and purees.

Mash or blend cooked beans to create creamy soups or thicken stews.

Spices: Cumin, coriander, turmeric, ginger, garlic, mustard seeds, asafoetida (hing)

Herbs: Cilantro, mint

Vegetables: Onions, tomatoes, spinach, carrots

Other: Coconut milk, ghee, lemon juice

Not rinsing beans before cooking, which can lead to a less pleasant taste and texture.

Overcooking them to the point of being mushy if a firmer texture is desired (though this is often the goal for dals).

Adding salt too early in the cooking process, as this can sometimes toughen the beans.