Soak the moong in enough water for 6 to 8 hours or overnight. Soaking helps the beans cook evenly and become softer. After soaking, drain the water and rinse the beans again.

Add the soaked moong to a pot and pour in 3 to 4 cups of fresh water. The beans should be fully submerged with extra water for expansion.

Place the pot on medium heat and bring the water to a boil. Once it begins boiling, reduce the heat to low and let the moong simmer. Cook uncovered or partially covered for 35 to 45 minutes, stirring occasionally and adding more water if needed.

The moong is done when the beans are tender and cooked through but still hold their shape. Add salt once the beans have softened, then simmer for a few more minutes.

Turn off the heat and drain any excess water if required. Use the cooked whole moong immediately or let it cool and store for later use.