Mung Bean Stew

2 Min Read

Mung beans and chapati

Mung beans (also known as green grams) are some of my favorite legumes. I have eaten mung beans since my childhood and I don’t usually let more than a couple of months go by without eating them. They are a great source of protein and fiber, and although we consider it a Kenyan dish, it is originally an Indian dish.


  • 1 cup whole dry mung beans
  • 2 teaspoons olive oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1 medium onion, finely sliced
  • 1-inch piece of ginger, grated or finely chopped
  • 1 large tomato, diced
  • 1 teaspoon sea salt, or to taste
  • 1/2 cup coarsely grated carrots
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1 cup coconut milk


  • Rinse the mung beans under cold running water and place in a bowl. Cover with several inches of cold water and soak for 6 hours or overnight. Drain, rinse, and set aside.
  • Heat the olive oil in a large pot over medium heat. Add the ground spices, stir for about 15 seconds, and then add the onion and ginger to the pan. Fry until the onion begins to brown.
  • Add the mung beans and and 1 1/2 cups of water to the pot. Bring to a boil, immediately reduce the heat and simmer, partially covered until the beans are just tender, about 20-30 minutes. Add more water if necessary just to keep the beans covered.
  • Now add the tomato, grated carrots and salt. Simmer for another 15-20 minutes or until the beans are soft and the liquid is mostly absorbed. Taste for seasoning, then stir in the parsley and coconut milk near the end of the cooking time. Serve hot with fresh cooked rice or Indian flatbreads.
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