Moong beans... Asian superfood...

According to Ayurveda and Chinese medicine,  moong beans are considered a cooling food, with sweet and astringent tastes and have a nourishing and cleansing effect.  They are considered very easy to digest,  especially if prepared with digestive herbs and spices.  They are pacifying to the body and mind (ie: a SATTVIC food) and are considered the most balancing legume for all of the mind/body constitutions (doshas-- vata, pitta, kapha). They are best prepared accompanied with digestive herbs and spices such as ginger, cumin, black mustard seeds, coriander, turmeric, basil, rosemary, sage, tarragon, black pepper and bay leaf.  The beans have a mild flavor and very much absorb whatever flavor you cook them in, so spice away.  I prepared a moong bean soup with Indian vegetables and added curry powder for spice.  It is so delicious and nutritious.  They are an excellent source of protein and dietary soluble fiber, and also contain vitamins A, C, and E, folacin, phosphorus, magnesium, iron and calcium.  They are also a source of phytoestrogens. (The photo shows a traditional  Indian moong bean curry)