How Long Do Mung Beans Take to Boil?

Mung beans that have been soaked beforehand take about 20-25 minutes to soften in boiling water; boiled straight from dry, they need 35-40 minutes. Their thin skin means they cook relatively quickly compared with other dried legumes. Why Does Soaking Cut the Time So Much?Soaking mung beans for 4-6 hours lets moisture work its way into the skin, cutting the cooking time by almost half. Cooked dry, the skin stays tough and heat takes much longer to reach the center, which is why unsoaked beans need 35-40 minutes. How Long in a Pressure Cooker?Soaked mung beans in a pressure cooker soften in 8-10 minutes once it reaches pressure — about a third of the time an open pot needs. Even unsoaked, pressure-cooked beans never take less than 15 minutes. How Does Timing Change for Sprouting?For sprouting rather than cooking, mung beans are soaked 8-12 hours, drained, then left on a damp cloth and rinsed twice a day for 2-3 days until they sprout. This is not the same as cooking — sprouted beans are eaten raw or lightly blanched. When Should You Add Salt?Salt should go in after the mung beans have fully softened; adding it early toughens the skin and can add 5-10 minutes to the cooking time. The same rule applies to chickpeas and other dried beans. What Does Overcooking Look Like?Mung beans simmered too long start splitting, their insides spilling into the water until it turns almost soup-like. For a pilaf or salad where you want the beans to hold their shape, do not go past 20-25 minutes, and taste a bean now and then to check. Don't Confuse It With Red LentilsMung beans look a little like red lentils but take far longer to cook; red lentils break down in 10-12 minutes, while mung beans need at least 20 minutes even soaked. Cooking the two together with the same timing turns the lentils to mush while the mung beans stay firm. How Should You Cook Them for a Salad?Mung beans meant for a salad or cold side dish should boil for exactly 20-25 minutes and then go straight into cold water; that quick chill stops the cooking and keeps the beans from turning mushy. Left to cool in the hot water, they keep cooking and end up softer than intended. Do Different-Colored Mung Beans Cook the Same?Whole green mung beans and split, skinned yellow mung beans come from the same plant but cook at different speeds; whole beans need 20-25 minutes, while the much thinner skinned split beans soften in just 10-12 minutes. Match the timing to whichever type the recipe calls for, or the split beans will overcook into mush. Does the Time Change for Soup?Mung beans destined for soup can simmer a little longer than a side-dish version; kept in liquid for 25-30 minutes, they fully soften and help thicken the soup. Since you're not after firm beans in this case, the extra time is not a problem.