Whole green mung, skin on and unsplit, is one of the most useful things in the cupboard. It cooks into a dal, sprouts in a couple of days, and works in a salad, which is more than most pulses manage.

It is lighter than the bigger beans and does not sit heavily.

Soak a few hours and cook into a simple dal, or drain, tie it in a cloth and leave it to sprout for salads and usal. It also goes into khichdi, where the skins add a bit of texture the yellow version lacks.

Available at Curry Corner in North Melbourne.