You’ll most often see them labeled as “mung beans” in the U.S., but names can change based on the form:

• Whole green mung: sometimes listed as “moong” or “green gram.”
• Split with skins: often “moong split” or “split mung (with skin).”
• Split without skins: commonly “moong dal,” “yellow split mung,” or “split mung (skinned).”
• Sprouted: typically “mung bean sprouts” or simply “bean sprouts.”

When browsing Walmart, try search terms like “whole mung,” “moong dal,” or “mung bean sprouts.” Using filters by department (for example, Pantry or International Foods) can also help you zero in on the style you want.

Mung beans have a mild, clean flavor that takes on seasonings well. The taste can vary by type:

• Whole green mung: lightly earthy and a bit nutty, with a pleasant, tender bite when cooked until just soft.
• Split mung with skin: slightly more robust than skinned dal, but still mellow.
• Yellow split mung (moong dal): soft, creamy, and delicate, great for cozy soups and dals.
• Mung bean sprouts: crisp, fresh, and lightly sweet, adding crunch to stir-fries and salads.

Because the flavor is subtle, mung beans pair nicely with aromatics, spices, coconut, tomatoes, and fresh herbs.

Both are pantry-friendly legumes, but they behave a bit differently in the kitchen:

• Cooking time: Whole mung typically simmers in roughly 25–45 minutes (soaking can shorten this). Split mung cooks faster, often around 15–25 minutes. Lentils vary—red cook quickly and break down, while green/brown stay firmer and can take longer.
• Texture: Whole mung can hold shape or turn creamy with extra time; split mung trends softer. Red lentils become smooth; green/brown stay more intact.
• Flavor: Mung is mild and slightly earthy; lentils range from mild (red) to heartier (green/brown).

Times and textures can vary by age of legumes, stove, and method.

Here’s a simple stovetop approach you can adapt to your kitchen:

1. Rinse the beans under cool water until it runs clear.
2. Optional soak whole mung 2–4 hours to help shorten simmer time.
3. Add water: a common starting ratio is about 1 cup beans to 3 cups water for whole, a bit less for split.
4. Simmer gently, partially covered, until tender—about 25–45 minutes for whole and 15–25 minutes for split, depending on your stove and preferred texture.
5. Season near the end with salt and aromatics to taste.

Results can vary by bean age, altitude, and cookware. Feel free to adjust water and timing for a firmer bite or a creamier finish.

The main differences are skin, texture, and how you’ll use them:

• Whole green mung (with skin): holds shape better, slightly nuttier; popular for sprouting, salads, and hearty soups.
• Split mung with skin: faster-cooking than whole, retains a bit of texture; good in stews and mixed dals.
• Yellow split mung (skinned): cooks the quickest and turns creamy; great for comforting dals, porridges, and blends.

When shopping on Walmart, use search terms like “whole mung” or “moong dal,” and apply department filters (e.g., Pantry or International Foods) to find the exact style that suits your recipes.