How to Toast Mung Beans
Toasting mung beans in a dry skillet draws out an earthy, nutty aroma and gives the small, hard seeds a crisp texture that holds up better in soups or salads. The beans are finished when they turn a shade darker, smell like toasted grain, and the skin begins to hairline-fracture.
Watch the pan, not the clock.
Mung beans go from toasted to burnt in seconds; stay at the stove and keep them moving constantly.
- heavy-bottomed skillet or cast iron pan
- wooden spatula or heat-resistant silicone turner
What goes in.
- 1 cupwhole dried mung beans, rinsed and thoroughly dried
Evaporation is the precursor to browning
The beans will steam first as residual moisture leaves the surface; you must stir steadily until that steam clears and the dry heat begins to toast the exterior.
The method.
Heat the skillet
Place your skillet over medium-low heat. Let it warm for a minute before adding the beans.
Add the beans
Spread the beans into a single layer. Do not crowd the pan; if you are toasting more than two cups, do it in batches.
The steam phase
Stir frequently. You will see light steam rising; this is the water evaporating. Keep moving them until the steam disappears, usually after 3 to 4 minutes.
The toast phase
Once dry, the beans will begin to deepen in color from a pale, matte green to a rich, olive-drab. The smell will shift from raw vegetable to something reminiscent of toasted sesame or malt.
Cool immediately
Dump the beans onto a flat plate or baking sheet to stop the cooking process. If you leave them in the hot pan, the residual heat will scorch them.
When it doesn't go to plan.
Always start with perfectly dry beans; if they are wet from rinsing, they will steam rather than toast.
If you see any dark charred spots, remove the pan from the heat immediately.
Toasted beans can be stored in an airtight jar for a week; use them as a crunchy topping for congee or stir them into grain bowls.
The ones that keep coming up.
Should I use oil or butter?
No. To toast properly, the pan must be dry. Any fat will fry the beans, which changes the flavor and texture significantly.
How do I know they are finished if I can't see the color change well?
Trust your nose. When you can smell the nuttiness clearly from a foot away, they are done.
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