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The mung bean (Vigna radiata), alternatively known as the green gram, maash , moong, romanized: mudga), monggo, or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savoury and sweet dishes.
Summer Moong is a short duration mung bean pulse crop grown in northern India. Due to its short duration, it can fit well inbetween of many cropping systems. It is mainly cultivated in East and Southeast Asia and the Indian subcontinent. It is considered to be the hardiest of all pulse crops and requires a hot climate for germination and growth.
Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Bangladesh and West Bengal the stripped and split bean is used to make a soup-like dal known as moog dal9
In the South Indian states of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, and also in Maharashtra, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called in Telugu or usuli or guggari in Kannada or sundal n Tamil or "usal" in Marathi. In South India, especially Andhra Pradesh, batter made from ground whole moong beans (including skin) is used to make a variety of dosa called pesarattu or pesara dosa. The same is called Adai Dosai i
n Tamil Nadu and ade dose in Karnataka.
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