TRS Mung Dal

Ingredients: mung beans, shelled and halved

Preperation: Cook till soft in unsalted water or according to the recipe.

Storage: Store in an airtight container, in a cool dry place

How to properly prepare legumes:

Wash the legumes several times with water before preparation (at least 3 hours, preferably overnight). This is the best way to dissolve the oligosaccharides contained in them, which our body cannot digest and converts them into carbon dioxide, which makes us suffer from unpleasant bloating. For this reason, it is also advisable to change the water several times. Then cook the completely submerged legumes for 1-2 hours. The longer we soak, the shorter the cooking time. Cook on a low flame without adding salt (salt until the end) so as not to reduce the swelling of the seeds unnecessarily and do not stir, just shake the container with the legume a few times. After the legumes have softened, strain them and let them stand for a while in a colander to drain. If we are afraid of poorer digestibility, it is advisable to further modify the seeds after cooking - for example, mix them into porridge. Even cooking with spices - basil, thyme, marjoram, etc. - also reliably removes flatulence. Onions also significantly reduce flatulence, which is why we recommend cooking legumes for a while on fried onions.