Green gram or Mung beans are called as Mudga in Ayurveda. Mudga is a Sanskrit word which means happiness. It’s one of the food items Ayurveda advises you to eat on a daily basis.

In this blog, we are going to discuss this wonder beans and how you can include it in your daily diet.

The pulses group, in general, are called as Shimbi dhanya. When explaining each food group, Ayurveda scholars have mentioned the best among the group. So in shimbi dhanyas or pulses group, Ayurveda considers Mung beans as the best.

Ayurveda properties of Mung beans –
Taste – Sweet
Taste after digestion- Pungent
Properties – Laghu (light), Ruksha (dry), Grahi (absorbent)
Potency- Cold

And it is said to clear the obstructed body channels and digestive and metabolic pathways.

Effects on Doshas – Balance Kapha and Pitta

Health Benefits of Mung beans –
1. Mung beans are rich in vitamins and minerals. These are the best plant-based sources of proteins.

2. They possess high antioxidant content and hence can prevent chronic disease risk.

3. Animal studies have shown that mung bean antioxidants can lower blood LDL cholesterol and protect the LDL particles from interacting with unstable free radicals

4. It has high Potassium, Magnesium, and Fiber which can help in reducing blood pressure.

5. It aids in digestive health since it has high fiber content.

6. It promotes weight loss by curbing hunger due to high protein content.

7. It can also support a healthy pregnancy because of the high folate content.

8. Most important, it is versatile and a variety of dishes can be prepared.

Recipes with Mung Beans

1. Mung Beans Stir Fry


1 cup Mung beans
2 cups of water
Salt to taste
1/2 tsp. Turmeric powder
2 Slit green chilies
1 sweet onion thinly sliced
1 tsp coconut oil
1/2 tsp Mustard seeds
Few curry leaves

Method of preparation
Wash and soak the Mung beans for 30 minutes. By adding enough water pressure cook in medium heat until properly cooked. Drain the excess water. In a pan add 1 tsp coconut oil. Splutter mustard seeds and Add curry leaves. Add the sliced onions and sauté until translucent. Add the turmeric powder and Slit green chilies and sauté for 2 more minutes. Add the cooked mung beans and cover and cook for 10 minutes. Add salt to taste. Serve warm. You can take this with rice or as a side dish for flatbreads. Or you can add more vegetables and take as a healthy salad.

2. Mung beans coconut gravy


1 cup Mung beans
2 cups of water
Salt to taste
1/2 cup Grated coconut
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 slit green chilies
1 tsp coconut oil
1/2 tsp mustard seeds
Few curry leaves
1/2 tsp chopped coriander leaves

Method of preparation
Wash and soak the Ming beans for 30 minutes. Pressure cook the beans and drain and keep aside. In a blender, blend coconut, turmeric, green chilies, cumin seeds adding enough water. Make a fine paste and keep aside. In a pan splutter mustard seeds, and add the curry leaves. Add the cooked Mung beans and Coconut paste along with one cup of water. Add enough salt and cover and cook for 10 minutes. Garnish with coriander leaves. Serve warm as mung Dal soup or use as a side dish for rice or flatbread.

You can also use Mung beans in your Khichdi or with sandwiches.