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Spicy Whole Mung

Spicy Whole Mung (Or Lentil Beans recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 175.8
Dietary: Vegan
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
  • 1 1/2 cup Mung beans or lentils, dry
  • 9 cup Water
  • 1 teaspoon Sea salt or rock salt
  • 1 md Onion, chopped
  • 1 Carrot, diced
  • 2 1/2 tablespoon Lemon juice
  • 1/2 teaspoon Curry powder, mild
  • 2 teaspoon Coriander powder
  • 1 tablespoon Ginger root, fresh, minced
  • 1 tablespoon Sunflower oil (not optional)
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 teaspoon Tumeric
  • 1/8 teaspoon Black pepper
  • 1/2 Green Pepper, chopped
Directions
  1. 1
    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.
  2. 2
    Drain the soaked beans and place them in a large pot with 9 cups of fresh water.
  3. 3
    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.
  4. 4
    While the beans are cooking, heat the sunflower oil in a small frying pan over medium heat.
  5. 5
    Add the mustard seeds and cumin seeds to the hot oil; cook until the mustard seeds begin to pop and splatter.
  6. 6
    Immediately add the turmeric to the pan and stir for a few seconds until fragrant.
  7. 7
    Drain the cooked beans, reserving a little cooking liquid if desired for moisture.
  8. 8
    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).
  9. 9
    Stir in the chopped onion, diced carrot, minced ginger, chopped green pepper, curry powder, coriander powder, black pepper, and salt.
  10. 10
    Mix everything well and cook over medium heat for 15 minutes, stirring occasionally, allowing the flavors to meld.
  11. 11
    Just before serving, stir in the lemon juice to brighten the flavors.
  12. 12
    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.

Keywords: mung beans, lentils, indian, vegan, spicy, curry, turmeric, cumin, mustard seeds, ginger, onion, carrot, lemon juice, healthy, vegetarian, dinner, main course, pressure cooker, whole food, aromatic
Read it online: https://www.chefs-mate.com/recipe/spicy-whole-mung-or-lentil-beans/