The cooking time of different legumes, such as mung beans and chickpeas, can vary due to differences in their physical properties, chemical composition, and size. Several factors contribute to mung beans being easier to cook faster than chickpeas:
Size and Density: Mung beans are generally smaller and have a lower density compared to chickpeas. Smaller legumes tend to cook faster because they have a larger surface area relative to their volume. This allows heat to penetrate more effectively, reducing the cooking time.
Water Absorption: Chickpeas have a thicker outer skin, which can slow down the absorption of water during cooking. The denser structure of the chickpeas requires more time for the water to penetrate and reach the inner parts, leading to longer cooking times.
Chemical Composition: The composition of the legumes can also play a role in their cooking time. Chickpeas contain higher levels of complex carbohydrates and proteins compared to mung beans. These complex structures take more time to break down during cooking, leading to longer cooking times.
Pre-Soaking: Pre-soaking legumes before cooking can significantly reduce their cooking time. However, mung beans generally require a shorter soaking time compared to chickpeas. Soaking helps soften the legumes and reduces the cooking time by allowing water to penetrate more easily.
Older Chickpeas: If chickpeas are older or have been stored for a long time, they may take longer to cook as the aging process can make them tougher and less prone to rehydration during cooking.
In summary, mung beans are easier to cook faster than chickpeas due to their smaller size, lower density, and quicker water absorption. Additionally, the chemical composition and age of the legumes can also influence their cooking time.