So what's the big deal about mung beans? We all know the association between beans and gas (beans, beans the glorious fruit the more you eat the more you toot...) That's because most beans are high in air element, making them a big mistake for Vata, but great for drying out Kapha.
But mung beans on the other hand are much easier to digest. They are not too dry, not too cold and not too light. They are just right. This makes them suitable for all doshas, and in fact one of the most revered foods by the vaidya's. They are prescribed for illnesses from fever to cancer to hepatitis, and are an excellent daily food.
But mung beans can be a bit harder to find then their larger relatives. Mung beans can be bought as whole beans, with a green skin on. These take much longer to cook, and have an even higher fibre content. This actually makes more work for your digestive system, so only buy whole beans for sprouting or to replace big beans like chickpeas in recipes.
Split mung beans (also known as mung dahl) are halved. They cook to buttery soft in fifteen or twenty minutes and are the preferred option in Ayurveda. Sometimes split mung still have their skin on, and you can see the green bits, again go for hulled if you have the option. Hulled split mung dahl are yellow, not to be mistaken for split peas which are slightly larger and rounder, but will take closer to 45 mins to cook, and have the unpleasant airy side effects of most beans.
In western terms mung beans are high in Vitamin B and C, potassium, magnesium, iron, phospherous, copper, fibre and protein. Anyway you look at, the mung bean is a terrific addition to your diet.