Mung beans (green gram seeds) are commonly used in Southeast Asian cooking- India, Thailand, China, Burma, Japan and Korea. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, mung beans are preferred for feeding babies and those convalescing. The seeds contain a higher proportion of lysine than any other legume seeds. The seeds are processed and consumed as cooked whole beans or splits (dals), sprouts, immature seeds, and flour and are used in various recipes.
You could sprout them and use it in salads and stir fry or cook them as a vegetable adding mustard seeds, tomatoes, turmeric and other spices with a dash of lemon. You can serve it with rice, chappati or any millet tortilla. Mung bean vegetable soup can be consumed as a meal by itself.
Check this Naughty Peanuts with Sprouted Mung, Watercress and Cabbage recipe to add some variety to your palate.
Khichadi is another recipe made from mung and rice. It is one of the most popular comfort foods among Indians.
Ingredients: rice – 1 ¼ cups , Mung Daal (split lentil) – 1 ¼ cups, Water – 5 cups , Salt – 1 tsp. Turmeric (Haldi) – ¼ tsp. , Hing (asafetida) – 1 pinch , ghee – 1tsp
Method: Wash rice and mung Daal with water until water runs clear. In a pressure cooker, add rice, mung daal, water, salt, turmeric and Hing – mix well. Pressure cook for 10-15 mins/ 3 -4 whistles. Wait until pressure from cooker is gone before opening cooker lid. Serve it warm and top it with some delicious ghee. You can also add veggies to it if you like.
Reference : http://www.ncbi.nlm.nih.gov/pubmed?term=nutritional%20value%20of%20mung%20sprouts