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Addictive Mung Bean Recipes That'll Strengthen Your Immune System

Mung Bean Recipes
Soak beans in water overnight. Rinse and steam until they are tender. Now, mash the beans into a smooth paste and add sugar. Simmer the beans over medium heat for 20 minutes. Make sure to stir it continuously. Meanwhile, mix the Koh Fun or glutinous rice flour with the oil. Add the bean mash and the rice mix and cook for another 10 minutes. Add vanilla extract and keep aside till the mix is cool enough to handle. Mold the cake.
Kanika Khara
Last Updated: Aug 6, 2017
Mung beans, also known as sprouts or green gram, are small green beans belonging to the legume family. They have a bright green skin and are well-known for their cleansing and nourishing properties.

Mung beans are a good source of dietary fiber and potassium, that removes the excess cholesterol from the body and improves the cardiovascular function. These beans are rich in vitamin B and folate. They have an astringent taste and are easy to cook and digest.

They can be eaten on their own or in combination with rice and vegetables to make hearty soups. Mung beans are mostly used in Asian cooking. They are made into flour, crepes, soups, desserts, noodles and jellies.

To me, mung beans taste the best with some diced onions, salt, lime juice and green chillies. But these humble beans are much more versatile and can be used for making a number of tasty dishes.

If you still haven't had them, then the following recipes will definitely get you addicted to mung beans.
Split Mung Bean Soup
Split Mung Bean Soup
Calories per cup: 200


• Split mung beans, 2½ cups
• Water, 8 cups
• Onion, 1 (diced)
• Tomato, 1 medium (diced)
• Fresh garlic, 3 cloves (diced or sliced)
• Coconut oil (or butter or ghee), 3 teaspoons
• Turmeric, 1 teaspoon
• Ground cumin, ¾ teaspoons
• Dried ginger, ¼ teaspoons
• Sea salt, to taste
Soak the beans in water overnight. Once the beans have softened, drain them and rinse. In a 6 to 8 quart stockpot, put the mung beans, water, turmeric, cumin and ginger and bring to a simmer. Once it comes to a boil, stir well and turn down the heat. Cover and simmer for another 30-40 minutes, while stirring occasionally. Meanwhile, in a skillet, add coconut oil, diced garlic and onion, and sauté until soft. Now add this mixture to the soup after it has simmered for 15-20 minutes. After 30-40 minutes, the soup will have a thick consistency, and the individual beans will start falling apart. Now, add the diced tomato and salt. Allow the soup to simmer for about 5-7 minutes. Adjust seasonings as per your taste and serve hot.
Mung Beans and Avocado Salad
Mung Beans and Avocado Salad
Calories per cup: 212


• Mung beans, 2 cups
• Avocado, 1 (ripe, chopped)
• Plain Greek yogurt, 6 ounces
• Arugula, 1 handful
• Chives, 1 (small bunch, minced)
• Toasted almonds, (sliced) 1 handful
• Extra virgin olive oil
• Salt, to taste
• Chive flowers, for garnishing
Combine the Greek yogurt, arugula, and chives with some salt in a small bowl. Now, in a large bowl, toss the mung beans, avocado, and almonds with some olive oil and salt. Sprinkle some chive flowers and drizzle some more olive oil. Serve the mung beans with the yogurt mix.
Tangy Mung Bean Salad
Tangy Mung Bean Salad
Calories per cup: 224


• Dried mung beans, 2 cups
• Flat leaf parsley, 1 cup (chopped)
• Mint, ½ cup (chopped)
• Extra virgin olive oil, ¼ cup
• Fresh lemon juice, ¼ cup
• Red bell peppers, 2 (cut into ¼ inch dices)
• Scallions, 8 (thinly sliced)
• Garlic cloves, 2 (medium, minced)
• Dill, 2 tablespoons (chopped)
• Pomegranate molasses, 1½ teaspoons
• Crushed red pepper, ½ teaspoon
• Salt, to taste
Put beans in boiling water and simmer over moderate heat, stirring occasionally, for about 25-30 minutes or until the beans are tender. Then, drain and let them cool. Take a large bowl and combine the olive oil with the lemon juice, minced garlic, pomegranate molasses, and crushed red pepper. Season with salt. Now, add the drained beans, sliced scallions, red bell peppers, parsley, mint, and dill to the dressing and toss well. Flavor the dressing with salt and serve the salad at room temperature or slightly chilled.
Spicy Whole Mung Bean
Spicy Whole Mung Bean
Calories per bowl: 245


• Dry mung beans or lentils, 1½ cups
• Water, 9 cups
• Carrot, 1 (diced)
• Onion, 1 (medium, chopped)
• Green pepper, ½ (chopped)
• Lemon juice, 2½ tablespoons
• Ginger root, 1 teaspoon (fresh, minced)
• Vegetable oil, 1 tablespoons
• Coriander powder, 2 teaspoons
• Turmeric, 1 teaspoon
• Sea salt or rock salt, 1 teaspoon
• Curry powder, ½ teaspoon
• Mustard seeds, ½ teaspoon
• Cumin seeds, ½ teaspoon
• Black pepper, ⅛ teaspoon
Soak beans overnight and drain them the next morning. In a pressure cooker, cook the beans with 6 cups of water for 20 minutes or until they are soft and tender. If you do not have a pressure cooker, you can soak the beans for at least 2-3 hours, rinse well and then transfer them in a large pot with 9 cups of water and cook for 40-50 minutes, or until quite soft. Now, take a small frying pan, heat oil and put mustard and cumin seeds. When the mustard seeds pop, add turmeric, coriander powder, and curry powder. Stir for a minute and add onions, ginger, carrot, green pepper, and salt. Add the cooked beans, mix well and cook for 20 minutes over medium heat. Sprinkle some black pepper and lime juice. Serve hot with rice.
Stir-fried Bean Sprouts with Mushrooms
Stir-fried Bean Sprouts with Mushrooms
Calories per bowl: 230


• Bean sprouts, 1 cup
• Water, ¼ cup
• Dried mushrooms, 10
• Green shallots, 4 (sliced)
• Garlic cloves, 1
• Oil, 2 tablespoons
• Oyster sauce, 1 tablespoons
• Light soy sauce, 2 teaspoons
• Cornflour, 2 teaspoons
• Dry sherry, 2 teaspoons
Soak mushrooms in boiling water for 20 minutes and drain. Remove and discard the stems, and finely chop the mushroom caps. Rinse and drain the bean sprouts and keep aside. Blend the cornflour with ¼ cup of water and keep it aside. Heat oil in a cooking pan and add garlic, mushrooms, and shallots. Stir-fry for a minute or so. Next, add the bean sprouts, toss and add the sauces, sherry, and blended cornflour. Stir-fry until the mixture boils and thickens. Serve hot.
As you can see, there are many dishes that you can prepare with mung beans. Since these beans are nutritious and tasty, you can include them in your everyday diet. Just sprinkle them on salads or soups for some texture and crunch. If you are adventurous, then go Asian all the way and make delicious desserts from these beans too.