Dry-Cooked Mung Beans with Mushrooms

Visit the Indian Food Glossary for information on the ingredients in this recipe
Dry-Cooked Mung Beans with Mushrooms

Indian cooks are in for a treat if you obtain a copy of 1,000 Indian Recipes by Neelam Batra. Though the book is not strictly vegetarian, you won't be disappointed as there is a wide range of recipes perfectly suited to cooks that wish to avoid meat and fish. A refreshing dish consisting of raw tomatoes, onions and green chilies, serve as a salad or topped with a green chutney and sprinkled with some chat masala. Tangy and spicy and perfect with a bed of buttered rice and some Indian flatbreads.

Dry-Cooked Mung Beans with MushroomsDry-Cooked Mung Beans with Mushrooms
Recipe by
Adapted from 1,000 Indian Recipes
Cuisine: Indian
Published on September 28, 2011

A spicy, tangy, zesty and earthy dry Indian dal curry with fresh raw tomatoes, onions and green chilies

Preparation: 15 minutes
Cooking time: 40 minutes

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  • 1 cup dried whole mung beans
  • 2 1/2 cups water
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons oil or ghee
  • generous 1/2 teaspoon amchoor (dried mango powder)
  • 3 tablespoons fresh cilantro or parsley, chopped
  • 1 large tomato, finely chopped
  • 1 small onion, finely chopped
  • 3 green chilies or jalapeƱos, seeded and minced
  • 6 large white mushrooms, sliced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafetida
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon paprika
  • pinch of chat masala (optional)
  • Rinse the mung beans and soak in several inches of cold water for 4 hours or overnight. Drain and rinse, then transfer to medium saucepan and cover with 2 1/2 cups of water. Add the turmeric and salt, bring to a boil, cover, and simmer over medium-low heat until the beans are tender and the water is absorbed, about 30 minutes.

  • Meanwhile, heat 1 tablespoon of the oil or ghee over medium-high heat in a small frying pan. When hot, add the mushrooms and stir and fry until nicely browned.

  • Stir the amchoor and cilantro or parsley into the beans and transfer to a serving dish. Add the tomato, onion, and green chilies or jalapeƱos, and mix gently with a fork. Stir in the mushrooms.

  • In a small saucepan, heat the remaining oil or ghee over medium heat and when hot, toss in the cumin seeds. Stir and fry for a few minutes, then toss in the asafetida, ground coriander, cayenne, and paprika. Stir for a minute and then pour over the beans.

  • Serve hot garnished with a sprinkling of chat masala alongside a plate of hot buttered and peppered white rice.

Makes 4 to 6 servings
Dry-Cooked Mung Beans with Mushrooms

More mung bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Basic Home -Style Chila
Mustard Mung Beans
Mung Bean Paneer
Mung Beans with Mixed Vegetables


Rashmi said...

looks great to me. I will try it.

Tadka Pasta said...

Oh my, with mushrooms! Those do look like a treat!

adam and theresa said...

Yes Neelam Batra's a definite fixture in our kitchen. She has some different twists on standards too. Off to India in a few days. Will be sure to get some new inspiration there and hopefully write some good posts!

MapMaster said...

I love the fresh uncooked tomatoes, onions and chilies in this recipe -- great use of these flavors