Spicy Mung Beans with Tomato and Onions

Visit the Indian Food Glossary for information on the ingredients in this recipe

Though my favorite bean is probably chickpeas, mung beans are a close second. The addition of fresh tomato and un-fried onion and green chilies add a nice crunch to this spicy dish. I have adapted the recipe from 1,000 Indian Recipes by by Neelam Batra. This extensive collection of delights was a gift from my dear friend Susan. As I noted before, this cookbook is not strictly vegetarian, but there are lots of vegan and vegetarian ideas for spice blends, condiments, starters and snacks, soups, salads, vegetables dishes, paneer, legumes, curries, breads, desserts and beverages. I particularly enjoy the wide range of recipes from various regions of India.

Spicy Mung Beans with Tomato and OnionsSpicy Mung Beans with Tomato and Onions
Recipe by
Adapted from 1,000 Indian Recipes
Cuisine: Indian
Published on November 24, 2010

Easy spicy mung bean curry served with fresh tomatoes, onions and chilies

Print this recipePrint this recipe

  • 1 cup dried whole mung bean
  • 2 cups water
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon red chili flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon amchoor (dried mango) powder
  • generous handful of fresh parsley, chopped
  • 1 large tomato, finely chopped
  • 1 small onion, finely chopped
  • 1 to 2 fresh green chilies, seeded and finely chopped
  • 2 tablespoons olive or sesame oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cayenne
  • Rinse the mung beans and soak in several inches of water for 6 hours or overnight. Drain and rinse, and transfer to a medium saucepan. Pour in 2 cups of water and add the turmeric, red chili flakes and salt. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the water is absorbed — about 30 minutes. Stir occasionally.

  • Stir in the amchoor powder and parsley and transfer to a serving dish. Gently mix in the tomato, onion and green chillies.

  • Heat the oil in a small saucepan over medium-high heat. When hot, toss in the cumin seeds and stir for a couple of minutes until they darken a few shades. Add the coriander and cayenne, stir a few times, and pour over the mung beans.

  • Serve hot or warm.

Makes 4 to 6 servings

Other Mung Bean dishes that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk
Indian Sour Mung Bean Soup
Savory Mung Bean Pancakes

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Kwark


Pushpa said...

Yummy moong dal fry,lovely.

Unknown said...

This is my favorite thing to do with green moong, love it :)

Peggy said...

I love mung beans! This recipe sounds delicious and refreshing!

AJ said...

Delicious!! Was browsing this book just this evening @ the book store!!

Priya Suresh said...

Nutritious moong beans, yummy..

basil said...

This is great! Thanks for the suggestion Lisa.

Sowmya said...

A great combination for a light, healthy, delicious bite!

Manuela H said...

This Curry Soup looks awesome! Im hungry now

have to try it once

cheers from cologne
Manuela H.

Anonymous said...

Tasty recipe ... though I prefer to use fresh coriander and once served, I like to squeeze a bit of fresh lemon on top. A simple but tasty meal by itself!