Indian Style Mung Beans
Experience the wholesome comfort of **Indian Style Mung Beans**, a nourishing vegan recipe bursting with authentic Indian flavors. This dish features tender, protein-packed mung beans simmered in a spiced tomato and onion gravy, infused with aromatic cumin, garlic, and freshly grated ginger. Turmeric, coriander, and garam masala create a rich, earthy depth, while a sprinkle of fresh cilantro and a squeeze of zesty lemon juice add brightness to every bite. Perfectly paired with steamed rice or warm roti, this gluten-free delight is both satisfying and easy to prepare for weeknight dinners or meal prep. Ready in under an hour with simple ingredients, this recipe offers a blend of bold spices, creamy textures, and a vibrant finish, making it a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Mung beans (whole, dried)
- 4 cups Water
- 2 tablespoons Oil (vegetable or mustard oil preferred)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 medium Tomato (finely chopped)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 small Green chili (optional, finely chopped)
- 1 tablespoon Lemon juice
Instructions
Rinse the mung beans thoroughly under running water and soak them in water for 4-6 hours or overnight.
Drain the soaked mung beans and add them to a pot with 4 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until the beans are tender but not mushy. Alternatively, pressure-cook for 3 whistles. Set aside.
Heat the oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant.
Add the chopped onions and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic, grated ginger, and chopped green chili (if using). Sauté for 1-2 minutes until aromatic.
Add the chopped tomato, turmeric powder, coriander powder, and red chili powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture forms a thick paste.
Add the cooked mung beans along with their cooking water to the pan. Stir well to combine with the spice mixture.
Season with salt and simmer for 10-15 minutes, stirring occasionally, until the flavors meld together.
Stir in the garam masala and adjust seasoning if needed.
Garnish with fresh cilantro and a drizzle of lemon juice. Serve hot with steamed rice or flatbreads like roti or naan.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 5.5 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
