Step 1

Add the washed whole mung beans to a medium sized pan and also add the water, mix well.

Step 2

Bring the mixture to a boil, stir and cover with a lid. Cook in low heat for about 15 to 20 minutes of time or until the beans is cooked enough and soft. (If you are cooking the yellow split mung beans, it cooks really fast well within 10 minutes usually). Make sure to check the mung beans after 15 minutes of cooking, since some brands of mung beans can cook really faster.

Step 3

Add enough salt and the seasonings, stir in and serve hot with rice or enjoy it as it is. You can also use the cooked mung beans to make green dal curry or in salads.

Step 4

Add the washed whole mung beans and water to a pressure cooker.

Step 5

Close with lid and safety valve (follow the instruction manual always) and cook for 1 whistle or once the steam begins to release, reduce the heat to medium and cook for another 3 to 4 minutes. Allow the pressure cooker to cool down completely, then carefully open the cooker and see if the mung beans is cooked enough and soft.

Step 6

Add salt and all seasonings, gently stir in.

Step 7

Add the washed mung beans and water to the instant pot.

Step 8

Close the instant pot with lid in sealing position and cook in high pressure for 3 minutes. Naturally release the pressure for 10 to 12 minutes, then do a gradual manual release of the remaining pressurevery carefully.

Step 9

Once the pressure is all released, carefully open the lid and stir the contents.

Step 10

If there is water left from cooking, you may discard the leftover liquid or save the broth which is healthy and delicious. Otherwise use the saute function to simmer for couple of minutes to evaporate any remaining water).

Step 11

Season with salt and remaining ingredients, stir gently and serve.