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Split Mung Bean

Split mung beans are hulled, split mung legumes commonly used in dals, porridges, and soups.

Split Mung Bean — illustrative ingredient image

About Split Mung Bean

Split mung beans are mung beans with their seed coats removed and the kernels divided into pieces. They are a small dry pulse used in dals, soups, stews, porridges, savoury fillings, and legume-based batters. Their quick-cooking character makes them useful when a recipe calls for a tender pulse that can readily break down.

The dry pieces are usually pale yellow to yellow. Their flavour is mild, lightly sweet, and gently earthy. Boiling produces a tender, soft texture that can remain partly distinct or become creamy with longer cooking and stirring. Soaking shortens cooking and promotes more even hydration.

They are sold mainly as dry hulled, split pieces, with variations in polishing and split size. Boiling hydrates and softens them; grinding produces flour, batter, or paste. In cooked dishes they may be left chunky, mashed, or blended smooth, depending on the desired consistency.

Ingredient type
whole food

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Where split mung bean appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for split mung bean

Names and romanised forms to recognise on menus and labels.

English

Split mung bean

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Split Mung Bean nutrition & diet

Split Mung Bean nutritional value

Beans, mung, dahl, dried, raw

Per 100 g of the edible portion in the stated food form.

Calories
291kcal
Protein
26.8g
Carbs
46.3g
Fat
1.1g

Reference values apply to the named food form, not every preparation, variety or brand. CoFID 2021 food code 13-098. Carbohydrate follows the dataset’s available-carbohydrate convention. Contains public sector information licensed under the Open Government Licence v3.0: https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/.

Portions & preparation

Use the dry, hulled, split mung bean after sorting and rinsing. Soaking is optional in many preparations but can alter cooking time and texture; simmer until tender. Keep plain cooked beans distinct from dal, porridge, sprouts, fried batters, and recipes with oil, salt, or dairy.

Compare the right form: Match references to dry hulled split mung beans or cooked split mung beans, stating soaking, cooking method, retained liquid, and recipe additions.

Diet considerations

This is a plant-origin legume. Plain split mung bean can fit vegetarian and vegan patterns, but prepared dishes may contain ghee, butter, dairy, meat stock, or animal toppings. Ground, fermented, or fried forms differ from boiled beans, and carbohydrate patterns depend on portion and cereal accompaniments.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: UK Composition of Foods Integrated Dataset (CoFID), 2021 — Beans, mung, dahl, dried, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .