This olive-green bean, native to India; known as mung bean, or green gram or ‘moong’ is a legume. These beans are like tiny green power houses! Considered ‘sattvic’ in Ayurveda, moong is really easy to digest and a highly-nutritious legume!
Around the world, they are known as a crunchy, nutrient-dense plant-based protein source. Loaded with amino acids, they proffer potent free radical fighting antioxidants. Moong is an excellent source of complex carbohydrates and provide potassium, magnesium, folate, zinc, iron, B vitamins, and fibre. Let’s understand the fantastic health advantages of moong and why you must work them into your diet.
Fabulous Health Benefits of Moong ka Pani
The moong are small beans with enormous health benefits. They work wonderfully well for all body types when cooked with the correct condiments. Here’s an exhaustive list of why you should be eating mung beans and we’ve also included a green gram stew recipe, so that you can implement your moong know-how right away!
Moong ka Pani: Why you should be drinking a Glass Daily!
- Powerful Antioxidant Effect: Chockfull of antioxidants that prevent as well as battle free radical damage, moong keeps oxidative stress at bay and consequently promotes health and youth.
- Impressive source of protein: The legume is a brilliant source of protein; 1 cup of boiled moong provides 14.2 grams of protein.
- Blood pressure regulation: Research is suggestive of the fact that mung beans help reduce and manage blood pressure effectively.
- Cholesterol lowering: Heart health is attributed to moong’s cholesterol-diminishing fibre content, folic acid and magnesium.
- Managing diabetes mellitus: The high fibre content of the legumes prevents the blood sugar level from spiking after a meal, making moong particularly beneficial for diabetics. Moong ensures that you won’t have sharp blood sugar oscillations.
- Anti-microbial activity: Helps against a host of microbes, but more so, against the H. pylori bacteria which triggers gastric ulcers.
- Helps treat cancer: Protective against cancer, the mung beans are high on the list of cancer-fighting foods. Consuming green gram thrice a week can mitigate the risk of breast cancer.
Moong ka Pani – aka Mung Bean Stew
There may be days when you feel dreadful, with respect to health - you feel a little run-down, there are unsightly bags under your eyes, your skin looks dull and leathery, you look and feel extremely exhausted all the time. Moong pani can be your saviour and get you out of that desperate funk!
Moong pani is warming and filling; slightly creamy and well spiced. It’s a light, wholesome, and tangy soup packed with a comforting and cheering flavour!
- Soak moong for 4 hours. Pressure-cook the beans in one and a half cups of water until absolutely mushy.
- Puree the beans till smooth.
- For the seasoning, heat a teaspoon of oil in a saucepan; add a speck of asafoetida, a dash of cumin seeds and allow them to crackle.
- Stir in the puree; add salt and black pepper; simmer for a few minutes. Squeeze lime and serve warm.
Add Tata Sampann Green Moong to your shopping list to ensure purity of your ingredients. Use this recipe to apply your green gram knowledge and reap the remarkable health benefits straight away!
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