Whole mung beans, also known as whole green gram or moong whole, are small, round, green legumes belonging to the species Vigna radiata. They are native to India and widely cultivated across Asia. Whole mung beans are the full, unbroken seeds of the mung bean plant, complete with their green skin.

When cooked, whole mung beans have a tender yet slightly firm texture and a slightly sweet, nutty flavor. The skin provides a slightly chewy texture compared to split mung beans.

Whole mung beans are a nutritious source of plant-based protein, dietary fiber, vitamins (especially B vitamins like folate), and minerals (such as iron, potassium, and magnesium). They are low in fat and are often included in vegetarian and vegan diets for their nutritional value.

Whole mung beans are versatile and can be used in a variety of dishes. They are used to make traditional Indian dishes like "sabut moong dal" (whole mung bean curry) and "sprouted moong salad." They can be added to soups, stews, and casseroles or combined with rice for a complete protein.

Whole mung beans need to be soaked before cooking to rehydrate them and reduce cooking time. Soaking can take several hours or overnight.

After soaking, whole mung beans are typically simmered in water or broth until they become tender. Cooking times vary but generally take around 30 to 45 minutes or more. The skin may remain slightly firmer in texture than the inner part.