Spicy Mung Beans

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

You just can't go wrong with mung beans if you love legumes. Easy to digest and full of earthy and slighty sweet flavor, they pair well with a bed of buttered rice. This is yet another Indian creation from my vegetarian kitchen that is both simple and sure to please those who enjoy intricate spicing.

The warm weather means I can enjoy some meals outside with my husband as the cat looks outside as we eat. Poor puss — he is not allowed to go outdoors, but he is well-fed and comfy inside nonetheless.

Spicy Mung BeansSpicy Mung Beans
Recipe by
Cuisine: Indian
Published on August 28, 2011

A simple, spicy and zest mung bean curry that's delicious served with rice or fresh cooked Indian flatbreads

Preparation: 10 minutes
Cooking time: 45 minutes

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  • I cup dried whole mung beans
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 1-inch piece fresh ginger, minced
  • 2 fresh red or green chilies, seeded and finely chopped
  • dash of cayenne
  • dash of ground fenugreek
  • 1 small tomato, finely chopped
  • 1/2 teaspoon amchoor (dried mango) powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garam masala
  • handful of fresh parsley leaves, chopped
  • 1 tablespoon ghee, oil or butter
  • 1/2 teaspoon asafoetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon chili powder
  • Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and rinse the beans.

  • Transfer the beans to a medium saucepan and add 3 cups of water as well as the turmeric, salt, ginger, cayenne, ground fenugreek and chilies. Bring to boil, reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Add the tomatoes, amchoor powder, sugar, garam masala and parsley, and simmer for another 5 to 10 minutes.

  • For the tempering, heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the asafoetida, cumin seeds and chili powder. Stir and fry for a minute or so. Add to the cooked mung beans, cover, and let sit for 5 minutes.

  • Remove from heat and serve hot with rice or Indian flatbreads such as roti.

Makes 4 to 6 servings
Spicy Mung Beans

More mung bean recipes from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Creamy Mung Dal Curry
Mung Beans with Mixed Vegetables
Spicy Mung Bean Soup with Coconut Milk


Priya Suresh said...

Protein packed nutritious mung beans..

Lynn said...

I could just go a bowl right this minute.

Valerie Harrison (bellini) said...

I see lots of ingredients I have Lisa, except ming beans. Time to explore!

Reva said...

Wonderfully tempting dish... very heart warming..:)

Mel said...

This looks delicious and I do like the sound of your spice mix. Have bookmarked this and will try it soon as it's been a while since I last made something with mung beans!

Ivy said...

That is a droolworthy dish!

Irene @ H.V.R. said...

I love spicy foods and this dish looks so yummy! This would be my fist time to eat spicy beans. Can't wait to take a bite.

Alise Roberts said...

I just found Mung Beans at a natural foods market today. They were so beautiful, I had to buy them. I've been searching the web for a good way to prepare them and this looks splendid. Can't wait to try it!

Mel said...

I made this tonight and it was a hit. My boys are not usually very keen on mung beans although they did quite like this dish. Thanks!