Organic Whole Dried Mung Beans (Green Gram/Maash/Moong) | Prewashed, Clean, Non-GMO | Ready to Cook | Perfect for Sprouting, Indian Dals, Asian Desserts & Healthy Vegan Recipes

Haven't eaten it yet. However, looks fresh and has a nice green color. Packaged well. Stocking my stockpile with it. Sometimes I just cook them without adding anything but water and add salt after I cook them. I cook them in a little water for about ten minutes boiling. Then I drain the water out. Then I add a lot of water and bring them to a boil and make them boil for an hour and a half. This time varies. You have to check the beans to see if they are cooked by tasting them and finding out if they are soft. So I make sure I add a lot of water when I do this. Sometimes I will cook them with any vegetables I want to add. The quantity of mung beans I cook is usually one cup. Sometimes I will cook a cup and half. I don't measure the water I add. I fill up a big pan that I put the beans in with as much water as I can. It's going to boil down anyway after an hour and a half. Make sure to check it after a half hour or 45 minutes. You may have to add a little more water.I never soak these beans overnight as it is recommended. I never have any problem with them, as long as I cook them for a long time. And also, don't skip the step of boiling them in a little water for at least ten minutes and then draining the water out and rinsing off the beans, because this is how you get the acid out of the beans.After they are cooked, I eat some and freeze the rest in containers. When I heat up the frozen mung bean soup, if it is too thick I add water.