mung beans
Small green pulses, sold whole or hulled and split as yellow mung dal; mild, slightly sweet and quick to cook.
Mung beans come whole with their green skin, or hulled and split as yellow mung dal. Whole beans tend to hold their shape when cooked, while the hulled dal quickly collapses into a creamy purée. Both forms are reliably found in Asian or Indian grocers, and whole beans often in health food shops or well-stocked supermarkets.
Substitute:
Yellow mung dal can be replaced with red lentils, which break down just as quickly but taste a little earthier. For whole mung beans, green or brown lentils come closest, though they have a stronger flavour and need a different cooking time.