Mung (Moong) Bean Sauté


  • 1 c. soaked mung beans soaked 6 – 8 hours
  • 1 – 2 tsp. oil
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. urad dahl
  • 2 – 4 green chilies, chopped
  • 3 – 4 curry leaves
  • 1/4 c. or more chopped tomatoes, opt.
  • 1 Tbsp. or more chopped onions, opt.
  • 1 – 3 tsp. fresh lime juice, opt.
  • salt


  1. Place soaked mung beans into boiling water with a little salt and cooked, covered for 5 – 10 minutes, or until soft. Drain.
  2. Heat oil in skillet until hot. Add mustard seed, cumin seed and urad dahl. Sauté lightly, then add chilies and curry leaves. Add mung beans and salt and sauté 2 – 3 minutes to combine flavors. Cool.
  3. Add tomatoes, onions and lime juice if desired. Salt to taste.

* Keeps in refrigerator for up to a week.

Browse Cook(s): Padmaja Medidi
Browse Theme(s): Indian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.