Mung and Azuki Beans with Fresh Peas and Spices

Visit the Indian Food Glossary for information on the ingredients in this recipe
Mung and Azuki Beans with Fresh Peas and Spices

Earthy, wholesome and simply comforting, my husband raved about this nourishing dish and encouraged me to share it in this space. Fresh peas are always such a treat and pop delightfully in your mouth when cooked to perfection. Wanting a brief vegan cleanse, I resisted the urge to add paneer cheese — instead, I paired this dish with quinoa with coconut and roasted cashews.

Mung and Azuki Beans with Fresh Peas and SpicesMung and Azuki Beans with Fresh Peas and Spices
Recipe by
Cuisine: Indian
Published on September 9, 2009

Simple, colorful and delicious curry of sweet and earthy mung and azuki beans and plump sweet peas simmered with a gently spiced tomato sauce

Preparation: 10 minutes
Cooking time: 40 to 45 minutes

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  • 1/2 cup dried whole mung beans
  • 1/2 cup dried azuki beans
  • 2 cups fresh peas
  • 2 teaspoons oil or butter
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon asafetida
  • 2 jalapeƱos or green chilies, seeded and finely chopped
  • small handful of dried curry leaves
  • 3 to 4 dried whole red chilies, broken into pieces
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon dried fenugreek (methi) leaves
  • 1 1/2 teaspoons sea salt, or to taste
  • Rinse the mung beans and azuki beans and soak for 6 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and pour in 2 cups of water. Bring to a boil, immediately reduce the heat to low, cover, and simmer for 15 minutes. Now add the peas and continue to cook until the beans are soft and the peas are tender — about 15 to 20 minutes. Add more water to the pan if necessary, although most of the water should be absorbed at the end of the cooking time. Set aside.

  • Heat the oil or butter in a frying pan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafetida, jalapeƱos or green chilies, curry leaves and dried red chilies. Stir for 1 minute, then add the tomatoes and fenugreek leaves. Cook, stirring occasionally, for 6 to 8 minutes or until the mixture thickens.

  • Add the pan of tomatoes and spices to the cooked beans, stir well, and return to a low heat. Simmer for a few more minutes to let the flavors blend.

Makes 4 to 6 servings

Mung and Azuki Beans with Fresh Peas and Spices

Related recipes from Lisa's Vegetarian Kitchen:
Sauteed Azuki and Mung Beans, Chinese Style
Azuki Beans with Garlic and Ginger
Yunnan Stir-Fried Azuki Beans and Green Pepper


Priya Suresh said...

Wow wat a dish...looks simply gorgeous..

CurryLeaf said...

Yum healthy and nutritious it is

lubnakarim06 said...

Wow... gorgeous and fresh....looks appetizing....

eatme_delicious said...

Mmm this looks comforting and delicious. I love peas and love that you combined peas and beans. Usually I have one or the other.

Parita said...

Delicious dish lisa!

Unknown said...

Looks colorful and delicious.

Finla said...

I don't think i have cooked with whole mung beans. This looks so so yumm. I love the colours too in the dish.

Shri said...

Beautiful colors there Lisa and it looks yummy!

Ivy said...

Lovely dish, healthy and so tasty.

leonbasin said...

Wow! Just look at all those tasty and healthy veggies in there! My kind of dish!

Astra Libris said...

I'm so glad your sweetie encouraged you to post this dish! :-) Thank you to both of you for the gorgeous recipe! I can just imagine how heavenly it would taste with the coconut quinoa...

Soma Pradhan said...

Looks Great

Aparna Balasubramanian said...

You have alot of will power, Lisa. I would have added the paneer. :)

This would be great with rice or chappathis, I'm thinking.

Indhu said...

yummy dish.. have never tried anything with azuki beans... I did not even know they existed till I saw your blog... will try this one..
And, I have been meaning to try one of your quinoa recipes... I should try one soon :)

basil said...


I added a head of broccoli I needed to use up and it worked nicely. Don't often use either of these beans - thanks for the suggestion.

Spice Rack said...

peas and be are good source of energy because it has carbohydrates in it. It also tastes good when it is mixed with meat with spices and herbs.