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The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These variations of nomenclature have been used regarding the same plant species.
Mung beans are light yellow in color when their skins are removed. They can be made into mung bean paste by dehulling, cooking, and pulverizing the beans to a dry paste. In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival.
Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung [[dal]].
In India, dal moth is a snack using mung beans.[2] The method involves using dried mung beans that have been soaked in water, and then partly drying them to a dry matter content of about 42%. Afterwards, they are deep-fried for about 60-90 seconds in hot oil. The snack has about 20% of fat content. The snack is traditionally prepared at home, but is also available commerically.
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