Soak the mung beans in 2 c cold water for 30 minutes. Remove any beans that float to the top. Drain. In a large pot, combine beans with 7 c cold water. Simmer, uncovered, over medium heat for 30 to 35 minutes. With a slotted spoon, remove any floating skins. Stir in the sugar & ginger. Cover, reduce heat to low & continue cooking for 15 minutes. Serve hot.
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 4|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 14.2mg||0 %|
|Potassium 566.1mg||15 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 46.7g|
|Protein 10.1g||14 %|
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Calories per serving: 251
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