When searching for the best way to soak mung beans, I wasn’t quite able to come up with much. It seems popularity-wise, mung beans wouldn’t stand a chance next to chickpeas and black beans, but I feel they’re exquisite and much underused.
All you need is 1 cup of mung beans and 2 cups of water. Cover and let sit overnight.
When you’re ready to cook the beans, drain in a colander, discard the water, give them a good rinse and add them back to the pot with 2 cups of water.
Cook for 30 minutes until mung beans are mushy and water has evaporated. Don’t worry that’s the consistency we’ll need for this cauliflower curry as it will provide the creamy base.