Can I use whole green mung beans in this stew, and if so, do I need to cook them ahead so that they are more like the "split and hulled" version the recipe calls for? Thanks!
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I'd recommend doing a quick soak (bring a potful of water with the dried mung beans in it up to a boil, then turn off the heat and let them soak for an hour, then drain them). That should soften them enough to then follow the cook time in the recipe for the split & hulled variety.