This hearty Spicy Whole Mung Bean dish is a comforting, plant-based meal that balances earthy legumes with bright, zesty flavors. The mung beans are slow-cooked until tender, then infused with a vibrant tempering of mustard seeds, cumin, turmeric, and fresh ginger. A touch of lemon juice cuts through the richness, while diced carrots add a subtle sweetness and texture. It&# 226;ÂÂs an ideal weeknight dinner that pairs beautifully with steamed basmati rice or warm flatbread. Simple to prepare yet deeply flavorful, this vegan-friendly recipe brings authentic Indian spices to your table without requiring hard-to-find ingredients. Perfect for chilly evenings or when you crave something wholesome and satisfying.
Spicy Whole Mung
Description
This hearty Spicy Whole Mung Bean dish is a comforting, plant-based meal that balances earthy legumes with bright, zesty flavors. The mung beans are slow-cooked until tender, then infused with a vibrant tempering of mustard seeds, cumin, turmeric, and fresh ginger. A touch of lemon juice cuts through the richness, while diced carrots add a subtle sweetness and texture. It’s an ideal weeknight dinner that pairs beautifully with steamed basmati rice or warm flatbread.Ingredients
Directions
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Rinse the dry mung beans thoroughly and soak them in plenty of water for at least 2 to 3 hours, or overnight for best results.
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Drain the soaked beans and place them in a large pot with 9 cups of fresh water.
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Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 50 minutes, or until the beans are quite soft and tender.
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While the beans are cooking, heat the sunflower oil in a small frying pan over medium heat.
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Add the mustard seeds and cumin seeds to the hot oil; cook until the mustard seeds begin to pop and splatter.
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Immediately add the turmeric to the pan and stir for a few seconds until fragrant.
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Drain the cooked beans, reserving a little cooking liquid if desired for moisture.
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Add the cooked beans to the pot with the tempered spices (or transfer beans to a large serving bowl and pour spice mixture over them).
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Stir in the chopped onion, diced carrot, minced ginger, chopped green pepper, curry powder, coriander powder, black pepper, and salt.
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Mix everything well and cook over medium heat for 15 minutes, stirring occasionally, allowing the flavors to meld.
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Just before serving, stir in the lemon juice to brighten the flavors.
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Serve warm over basmati rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 175.8kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 4901.7mg205%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 9.7g39%
- Sugars 5.0g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using a pressure cooker, you can skip the soaking step or soak for a shorter time. Cook the drained beans with 6 cups of water for 20 minutes under pressure until soft.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.
For a spicier kick, increase the amount of green pepper or add a dash of red chili powder when tempering the spices.
Ensure the beans are fully tender before adding the vegetables to ensure everything cooks evenly.
