The mung bean, also known as mungbean, mung, green gram, golden gram; or in other languages, choroko (in Swahili), mongo, moong, moog (whole) or moog dal (split) (in Bengali , Marathi), munggo or monggo (in East Timor), is the seed of Vigna radiata. In Tamil it is known as paccaippayaru; when dehusked it is known as pāciparuppu. The split bean is known as pesara in Telugu.
The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These variations of nomenclature have been used regarding the same plant species
Mung beans are light yellow in color when their skins are removed. They can be made into mung bean paste by dehulling, cooking, and pulverizing the beans to a dry paste. In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival.