Mung bean starch was subjected to continuous and repeated dry heat treatments at 130°C for 3–18 hr. Changes in structural, physicochemical, and digestive properties of mung bean starch during treatment were investigated. The starch retained a C‐type crystalline structure after continuous and repeated dry heat treatments. The dry heat treatments decreased the molecular weight, amylose content, swelling power, and viscosity of mung bean starch depending on treatment duration/cycles. Greater solubility and enthalpy values were found for the dry heated starch than those of the native ones. Additionally, the content of slowly digestible and resistant starch slightly increased during the early time/cycles of treatment. Furthermore, the dry‐heated mung bean starch showed a lower glycemic index than that of the native ones. And the continuous dry heat‐treated starch had the strongest changes in amylose content, solubility, swelling power, and pasting parameters compared to the repeated ones.