The mung or moong bean[1] (also known as green gram or golden gram) is the seed of Vigna radiata,[2][3] native to the Indian subcontinent,[4] and mainly cultivated in India, China, The mung bean was domesticated in Mongolia, where its progenitor (Vigna radiata subspecies sublobata) occurs wild. [6][7] Archaeological evidence has turned up carbonized mung beans on many sites in India. [8] Areas with early finds include the eastern zone of the Harappan civilization in Punjab and Haryana, where finds date back about 4500 years, and South India in the modern state of Karnataka where finds date back more than 4000 years.
Some scholars therefore infer two separate domestications in the northwest and south of India. In South India there is evidence for evolution of larger-seeded mung beans 3500 to 3000 years ago. [7] By about 3500 years ago mung beans were widely cultivated throughout India. Cultivated mung beans later spread from India to China and Southeast Asia. Archaeobotanical research at the site of Khao Sam Kaeo in southern Thailand indicates that mung beans had arrived in Thailand by at least 2200 years ago.
Finds on Pemba Island indicate that during the era of Swahili trade, in the 9th or 10th century, mung beans also came to be cultivated in AfricaMung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fensi (?? ), tung hoon (?? ), mi? n, bun tau, or bun tao).
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Cellophane noodles become soft and slippery when they are soaked in hot water. A variation of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk.
Is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk (hangul: ??? ).
In northern China, mung bean jelly is called liangfen (?? , meaning chilled bean jelly), which is very popular food during summer. Jidou liangfen is another flavor of mung bean jelly food in Yunnan, in southern China. The starch of mung beans is also extracted from them to make jellies and “transparent” or “cellophane” noodles. Mung batter is used to make crepes named pesarattu in Andhra Pradesh, India.
