recipe search: whole mung beans

My mother in law gave me a half kg of mung beans a few months ago. I usually buy them very fresh to sprout, and these beans just refused to sprout, got slimy and nasty, this never happens and I suspect a lot of the beans were drilled by weevils. I didn't ask why my mother in law gave them to me (she said I would know better what to do with them than her, I love her optimism), but I suspect she bought them to sprout and they didn't work for her either.

I can't bear to throw food away, but it is not something we normally eat. I have some recipes for hulled mung beans (mooncake filling!), but these have their skins. The only thing I can think of is kitchari (maybe that's the name? a sort of beans-and-rice mix that is easy on the stomach?). I've seen some recipes for curry, which might work.
Anyone have a way they really like whole mung beans?

I make dal of them all the time!  Just soak and boil like any other bean.  Usually I put onion, garlic, tomato, and curry spice in with them when I boil them, and I cook them till they're mushy soft (usually in solar cooker), then mash them with a potato masher and eat over rice, potatoes, sweet potato, etc.  Yum!

My go to soupy dahl comes from the hare Krisna movement

https://theharekrishnamovement.org/2011/07/09/mung-bean-dahl/

A winter speciality for my lunch. I add jalepenos to heat it up bit.

I come from a part of the US where we aren't real strong on realizing a thing we always do one way is often more versatile, and that other cultures often know other tricks. So when I bought mung beans at my favorite asian market, I didn't ask any questions. (I must've heard somewhere about the presoak.) I just season and boil them like any beans I would use for ham and beans or chili, but I just don't have to soak 'em. They taste like beans. So I imagine there are a number of things that can be done with them, but keeping it simple is also an option. Boil until soft, seasoned to taste. Onion and meat or broth (If you're into meat.) are good additions. Or add rice and/ or anything you'd put in a soup.

Chef Google says that they are a very versitile legume that can make hearty soups, sandwiches and even sweets!

https://www.google.com/search?q=mung+bean+recipes&rlz=1C1CHBD_enJP1097JP1097&oq=mung+bean+recipes

I add ground fennel to my pulses because we lack the digestive enzyme for ogliosacharaides. This will mean less gas and more goodness digested.
Myself I would soak, boil, dump the water, bake with some fennel and any of the recipes mentioned. Whole fennel works too.

I have large dogs so they always get a lot of lentils, but they would be getting this too. If I thought the beans might be weaveled I'm a coward: I would give it all to the dogs. Mix in a heaping tablespoon of ground fennel to two human sized portions and leftovers or a small can of cat food so their noses can't resist! If the dogs aren't used to pulses, only 1/4 of their daily portion would be new mystery diet, fed in the morning so there is time for that poo to work it's way out before bedtime in case it's sloppy. Normally the dog poo is well formed and red split lentils with ground fennel are my daily stand by. Today it was yesterday's slightly forgotten/ burned lentils in pan grease with water. Steeped in water. Leftover spaghetti and limp kibble. The pan only needed a wiping down once finished thankfully.

Another thing you can do with mushy bean leftovers is buy falafel mix and mix that and ground meat together to bake spicy meat balls. I make them no bigger than 1" so they bake fast. (Turn often in the bottom of a roasting pan with a good bottom.)

And another thing you can always do is throw them in spaghetti sauce (or stewed tomatoes from a #10 can plus edible weeds). Sorry, I don't use recipes: if it's edible it's on the menu!