Mung Beans with Fresh Mustard Greens

Visit the Indian Food Glossary for information on the ingredients in this recipe
mung beans with mustard greens

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green on their own but add texture and a zesty warmth to cooked bean dishes as well. And they combine wonderfully with the medley of hot and aromatic Indian seasonings and spices in these creamy mung beans.

Mustard greens are quite popular in Asia, so you should be able to find them in Asian grocers — they're worth the look. If they're not available, substitute kale, spinach, chard or collard greens and add a pinch of dried mustard powder.

Mung Beans with Fresh Mustard GreensMung Beans with Fresh Mustard Greens
Recipe by
Cuisine: Indian
Published on August 6, 2017

Simple creamy spiced mung bean curry cooked with peppery fresh mustard greens

Preparation: 15 minutes
Cooking time: 1 hour

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  • 1 cup dried whole mung beans (3 cups cooked)
  • 1/2 teaspoon ground turmeric
  • 1 1/2 cups fresh mustard greens, trimmed and coarsely chopped
  • 2 teaspoons sea salt
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon kalonji (nigella or black onion) seeds (optional)
  • 1/2 teaspoon fennel seeds
  • 2 dried whole red chilies, broken into pieces
  • 2 to 3 fresh green chilies, seeded and finely chopped
  • 1/2 teaspoon ground cayenne
  • pinch of asafetida
  • Rinse the mung beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer for 30 minutes.

  • After 30 minutes, gradually add small handfuls of the mustard greens, stirring between each addition, until the greens are wilted. Stir in the salt and continue to cook for another 20 minutes or until most of the liquid is absorbed and the beans are tender.

  • In a small saucepan or skillet, heat the olive oil over medium heat. When hot, add the mustard seeds, cumin seeds, kalonji seeds (if using), fennel seeds and dried red chilies, and stir for 30 to 60 seconds or until the mustard seeds begin to splutter and pop. Toss in the fresh chilies, cayenne and asafetida. Stir for another minute or two, then transfer to the cooked beans. Cover the pan for 5 minutes to let the flavors mingle.

  • Give the beans one last stir and serve hot.

Makes 4 to 6 servings

mung beans with fresh mustard greens

More mung bean dishes from my kitchen:
Mustard Mung Beans
Indian Style Spicy Mung Beans
Mung Bean Paneer


Kamna G said...

Mustard greens with moong was new for me as well who is a recipe hunter. Will definitely try it. Also u may try another version of these greens with Paneer ( Indian cottage cheese ) . Paneer melts in mouth and the combination is heavenly known as saag paneer.

Kamna G.

Shaheen said...

I love how you describe Mustard Greens, I do like them and enjoy them when my mother or sister in laws cooks with them. Thanks also for sharing with #EatYOurGreens -- the round up will be up tomorrow.

Corina said...

I love the sound of the flavours in this! It sounds delicious and I will definitely have to look out for mustard greens now.

The VegHog said...

I will be saving this recipe, the dish is so warming and comforting. Thanks for taking part in Eat Your Greens! Come by in September as well!

Ellen Lederman said...

This was amazing! The depth of the flavors was fantastic. Have a whole big bag of mung beans that weren't getting enough love---now they will. What made it even more special was that we had just purchased some mustard greens from the local farmer's market (and I do mean local---two miles away---the horticultural students at the local tech college actually grew them there) and got to use them in this.

I wanted to have a side of that onion chutney that some restaurants serve---couldn't find it on your blog---did see the tomato chutney, which is also red, but I was looking for the onion. have any suggestions?

Lisa Turner said...

Hi Ellen:

Glad you enjoyed the recipe. I have plenty of recipes on my site for mung beans. I don't eat a lot of onions and have not made an onion chutney. You may just have to do a google search. I am certain you will be able to find something.