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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the mung beans thoroughly under running water and soak them in water for 4-6 hours or overnight.

Step 2

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.

Step 3

Heat the oil in a large pan over medium heat.

Step 4

Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant.

Step 5

Add the chopped onions and sauté for 5-7 minutes until golden brown.

Step 6

Stir in the minced garlic, grated ginger, and chopped green chili (if using). Sauté for 1-2 minutes until aromatic.

Step 7

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.

Step 8

Add the cooked mung beans along with their cooking water to the pan. Stir well to combine with the spice mixture.

Step 9

Season with salt and simmer for 10-15 minutes, stirring occasionally, until the flavors meld together.

Step 10

Stir in the garam masala and adjust seasoning if needed.

Step 11

Garnish with fresh cilantro and a drizzle of lemon juice. Serve hot with steamed rice or flatbreads like roti or naan.

Nutrition Facts

Serving size	(1481.7g)

Amount per serving	% Daily Value*
Calories	1065.3

Total Fat 32.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2443.9mg	0%
Total Carbohydrate 151.3g	0%
Dietary Fiber 38.8g	0%
Total Sugars 22.7g
Protein 52.4g	0%

Vitamin D 0IU	0%
Calcium 432.7mg	0%
Iron 18.6mg	0%
Potassium 3199.0mg	0%

*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.

Source of Calories

Fat: 26.3%

Protein: 19.0%

Carbs: 54.7%