mung beans

Mung Bean Dal With Apples and Coconut Tarka

dried mung beans,

green apples, cored, peeled and chopped

coconut milk

Salt

black pepper

butter oil

coconut

ginger

garlic

turmeric (optional)

scallions

mint leaves

lime

In a large pot, combine beans, apples and coconut milk. Add enough water to cover. Bring to a boil over high heat, then turn heat down to medium-low so mixture bubbles steadily but not violently. Cook, stirring occasionally and adding salt as beans become tender, until beans are quite soft, 45 to 60 minutes; add water as needed to keep everything moist.

When liquid has thickened, put butter or vegetable oil in a skillet over medium heat until it melts and is foamy (or shimmering if using oil). Add coconut, ginger and garlic and cook. Stir frequently and adjust heat to prevent burning, until mixture (called a tarka) crisps and turns golden, 5 to 10 minutes.

Add turmeric if using it, then stir in scallions, mint and lime juice. Cook for a minute or two more, then stir butter mixture into pot of beans. Taste, adjust seasoning and serve.

Sauteed mung beans with spinach. This simple and healthy dish is perfect to have during rainy or cold weather. Serve it with rice and fried fish on side.

Ginisang Munggo (Monggo)

Mung beans

tbsp garlic

½ lb pork (thinly sliced)

spinach (or alugbati)

tomato (chopped)

onion (chopped)

shrimp (optional)

fish sauce

water (for boiling)

Knorr beef cube (for flavoring)

pork

In a pan, put-in the water and bring to a boil

Put-in the Mung beans and simmer until becomes soft (about 35 to 50 minutes)

On a separate pan, sauté the garlic,onion, and tomato

Add the pork. Cook for 5 mins

Put-in the beef cube and fish sauce. Simmer for 10 mins or until the meat is tender. Note: If necessary, you may add water to help make the meat tender but make sure to add more time to simmer

Add the shrimp. Stir and then cook for 2 minutes.

Pour the cooked Mung beans. Stir and then simmer for 10 minutes

Add the spinach and pork rinds (chicharon)

Sprinkle the ground black pepper

Serve hot. Share and Enjoy!

I cooked 2 dishes using alugbati (malabar spinach). The first dish was ginisang munggo with alugbati and hibi. The second dish was Sauteed alugbati and Kulitis (amaranth leaves) with tausi, tokwa, and oyster sauce. Both dishes are healthy and super easy to cook. Enjoy!

Alugbati! (Ginisang Munggo at Ginisang Kulitis)

This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.

Buttery Moong Dal With Garlic and Cumin

moong dal (split mung

turmeric

salt

ghee, clarified butter or vegetable oil

cumin

green chile, slit lengthwise

garlic cloves,

shallot,

Garam masala or red chile powder (optional)

basmati rice, freshly cooked,

Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring. 

Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.) 

Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal. 

Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.



Made with creamy coconut milk, this healthy mung bean stew is simple to make and packed full of comforting flavor.

One-Pot Coconut Mung Bean Stew

coconut oil

onion (finely chopped)

garlic (minced)

carrots (finely chopped)

fresh ginger (minced)

jalapeños (cored and finely chopped)

dried mung beans (soaked overnight)

vegetable broth

cilantro

juice of 1 lime or lemon

In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, salt, and cumin. Stir to combine and cook for about 5 minutes, until onion is soft.

To the pot, add the soaked mung beans (after straining them). Pour in the coconut milk and vegetable broth then bring to a boil. Reduce heat to a low boil and cook for 15-20 minutes, until mung beans are softened. Squeeze lime juice over top. Serve warm with cilantro and/or rice and enjoy!

Nokdujeon, aka nokdu bindaetteok, is a type of savory Korean pancake made with ground nokdu (mung beans). These crispy golden brown pancakes are soft on the inside with some crunch from the vegetables. They are deliciously nutty! Makes 8 to 10 5-inch pancakes.

Nokdujeon or Nokdu bindaetteok (mung bean pancakes)

sukju namul (mung bean sprouts)

kimchi

soy sauce

sesame oil

vegetable oil

vinegar ((or

water

red pepper flakes (gochugaru - optional)

Rinse and soak the mung beans in water for 3 - 4 hours. Drain.

Meanwhile, cook the mung bean sprouts in boiling water for about 2 minutes (you can skip this blanching if preferred). Rinse in cold water to stop cooking. Drain and gently squeeze out excess water. Thinly slice the kimchi and scallions. In a large bowl, combine the kimchi, bean sprouts, scallions, meat, soy sauce, sesame oil and garlic. Mix well.

In a blender, grind 2 cups of the soaked beans in 3/4 cup of cold water with 1/2 teaspoon of salt until it has a coarse, sandlike consistency.

Add to the vegetable and meat mixture. Repeat with the remaining beans. Gently mix the mung bean batter until the ingredients are evenly distributed.

Heat 2 tablespoons or more of oil in a non-stick pan over medium to medium high heat. (See note.) Ladle the mixture into the pan and spread it evenly into a thin round shape. Cook until the bottom is golden brown (2 - 3 minutes), and turn it over, adding more oil. Press it down with a spatula, and cook for another 2- 3 minutes. Repeat the process with the rest of the mixture.

Serve hot off the pan with a dipping sauce.

綠豆沙 Sweet Mung Bean Soup is a delicious, refreshing and hearty Chinese dessert that can be served hot or as a chilled dessert soup. So quick and easy to make in an Instant Pot pressure cooker, this Traditional Chinese Medicine sweet soup made with green beans, tangerine peel, and other herbs requires no soaking. A bowl of this liver detoxing recipe guarantees to restore the balance in your body from eating too much heaty food and help to remove dampness!

Easy Chinese Sweet Mung Bean Soup 綠豆沙 

Cups Green Mung Beans 绿豆

Chinese mandarin peel 陳皮

rock sugar 冰糖

Cups Cold Water

Lotus Seeds 乾白蓮子

Raw Coix Seeds 生薏米

5-6 Red Dates 紅棗

Wash and rinse Chinese herbs and dry ingredients.

Soak the herbs for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.

Soak aged, dried tangerine peel separately in a small bowl. Take a small teaspoon once the orange peel softens and scrape off the white pith. This will remove the bitterness.

Double-stew Chinese dessert soup recipes in the Buydeem Health Beverage Maker.

It is easy to use, and you do not need to watch the water boils for long hours of cooking time.

Simply put all the main ingredients into the stew pot and fill the main kettle with 1.5 litres of water.

Turn on the stewing "dessert" function for 60 minutes or the "soup" function for 90 minutes. Both cooking times work. It depends on how "broken down" you prefer your whole mung beans to be.

Double Stew Method

Add all the ingredients into a large pot not made of stainless steel like this Perfect Pot.

Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.

Cover ingredients with cold filtered water and boil at high heat.

Once the hot water is boiling, reduce heat to low heat and continue cooking for 90 minutes.

If you prefer this sweet dessert soup to have a thicker consistency, in the end, boil it for a few minutes to emulsify and reduce a little water.

Stovetop Method

Making sweet mung bean soup instant pot is just like making adzuki beans soup. It is super easy and can be done without soaking!

Using an Instant Pot pressure cooker reduces the cooking time by half!

Pressure cooking cooks a pot of beans without soaking a fraction of the time compared to using an electric pressure cooker or a slow cooker.

In the past, so much time is used prepping and soaking the beans overnight!

The perfect way to cook this Hong Kong-style green bean soup is to pressure cook on high pressure for 45 minutes and let it naturally release pressure. The natural release will take approximately 20 minutes. If you are in a hurry, just Quick Release.

Afterwards, I like to emulsify my Chinese mung bean soup by bringing the soup to a boil using the "Soup Mode" - I find this brings out the nutty flavours of legumes better!

Instant Pot Method

Chinese people prefer a light sweet taste compared to Western desserts. Once the green bean soup is done cooking, stir in rock sugar to your desired sweetness level.

Adding Sugar and Sweeteners

Thank you for sharing so many different ways to cook this mung bean soup. Made the cooking process so east.

This sounds healthy, nutrient rich, comforting and delicious. Looking forward to making this for my family.

A dessert soup that is good for you! Very informative and always great to read about herbs and healthy foods and beverages.

Amazing! I loved having all of the tips and tricks to make this yummy soup all together in one place. Very helpful for such a tasty treat.

Love the idea of a dessert soup. The addition of tangerine is perfect.

Hearty, refreshing and delicious. This Chinese dessert soup is new to me but I can't wait to try it.

This was my first time trying Mung Beans.  They're delicious!  This was an important part of a recent liver detox.  Thanks so much for the recipe!

I love learning about new recipes and this is definitely a new one for me! I had no idea that mung beans could actually reduce body heat! I'm going to save this recipe for the summer to really enjoy its cooling effect!

Such a nice and cozy soup, perfect for this time of year!

I have never heard of it before, Sounds so amazing. It is going to be so helpful for me during the summer.  Thank you for sharing it seriously!

Thanks Nancy! I found the ingredients for this soup. Love all your authentic Chinese medicine recipes.

This was so good and I really appreciated the in depth explanation of the different herbs. I used my instant pot and it came out perfect. I have been feeling under the weather and it really helped perk me up!

this was perfect to reduce my symptoms after eating too much fried food. I love your substitutes. thanks for the listed health benefits in English! it was really helpful

We loved this recipe - it was so simple to make and had such a delicious flavour. It was a new dish for us to try, and I am so happy that we did!

This was so delicious! Thank you for sharing this recipe!

This dessert was a refreshing change, we really enjoyed the flavors. I tried it chilled, next time I will try it hot!

I love the information provided here about TCM! What an interesting and informative post. I’ll be making this as soon as I source all of the ingredients - thanks for the links, too!

Love that you included an Instant Pot option!  Doesn't get easier than that!

Such a refreshing soup! I love all the different methods you provided, especially with how easily it comes together in the instant pot.

Added in fresh lily buds to my soup as suggested. Wow! Loved it. Thanks!

Can't wait to try this soup. I just bought the ingredients on Amazon! Thanks for the inspiration.

Soup for dessert sounds delicious. I could never make this but I read through to learn about the mung beans and the herbs. Food as medicine is so interesting.

I love TCM and always enjoy reading more about it and keeping my body healthier. Thank you for your knowledge and recipes.

This tea would be a lovely way to finish a meal.

Great recipe and very thorough. I hadn't head of mung beans but now I can't wait to give it a try!

This sweet mung bean soup looks delicious.

this soup turned out so delicious! so easy to make too!

A lovely combination of flavours!  So unlike anything I’ve tried before and easy to make too.

This was just the recipe I was looking for. I had this at a friend's house and wanted to try to make this at home. Love it! Thanks!

This was such a unique and unexpected drink! Easy and delicious; definitely, a new favorite tea!

I like mung beans but haven't made soup with them yet. Your soup looks delicious!

This was so delicious! I love that you include Instant Pot instructions to make it even easier!

I love that I always find something new and undiscovered on your blog! This was one of our favourites on a cold winter day! We followed your stovetop method and it turned out amazing!

this mung bean soup turned out so delicious! perfect for a weeknight meal!

Learn how to make perfectly cooked mung beans on the stovetop, in the Instant Pot, or in a slow cooker.

How to Cook Mung Beans

Rinse your mung beans well, and check over for any stones.

Place 1 cup mung beans and 3 cups water in a large pot.

Bring to a boil, then reduce heat and simmer until the beans are tender. This will take about 30 minutes.

Stovetop instructions

Place 1 cup mung beans and 3 cups of water into the insert of an Instant Pot.

Seal the lid and ensure that it is set to &quot;sealing&quot;.

Set to high pressure for 0 (zero) minutes.

Once the Instant Pot has reached pressure it will beep and start naturally releasing the pressure. Allow to natural release for 10 minutes, and then flip the valve to &quot;venting&quot; and release the remaining pressure.

Instant Pot instructions

Place 1 cup of beans and 3 cups of water in the slow cooker.

Set to HIGH for 3 hours, or LOW for 6 hours. Check beans towards the end of the cooking time.

Slow Cooker instructions

I used a whole chicken for this recipe, but you can use any part of the chicken.  Chicken legs and chicken wings come to mind.  I’m not a big fan of eating ginger, but I like ginger flavour.  So, in this recipe, I didn’t add any shredded ginger with the shredded green onions.  If you like cilantro, add it with the green onions and also some to cook the sauce.

Lotus Root and Dried Octopus Soup 章魚蓮藕湯

octopus

700 g Pork bones

900 g Lotus root

g Mung beans

Honey dates

mandarin peel

Water

Optional: rinse pork bones with water and put into a pot

Add water to the pot until the water covers the pork bones.  On high heat, bring the pork bones to a boil.  Turn off heat

Rinse off the bone fragments and impurities from the pork bones and put into a clean pot  If you don’t want to rinse the meat, you can wipe them clean with a paper towel

Soak 2 honey dates and a piece of dried mandarin peel in water for around 5 minutes.  I used one piece of mandarin peel that’s approx. 1” x 1”  If you like the taste of mandarin peel, you can add more

If your mandarin peel still has some of the membrane on it (white layer), scrape it off with a knife or spoon

Place the honey dates and mandarin peel into the pot with the pork bones

Peel carrots, cut into small pieces and put them in the pot

Peel lotus root and slice into small pieces and put them in the pot

Add 2.5L of water to the pot and bring to a boil

Rinse dried octopus and wipe clean with kitchen towels

Turn heat to medium in a wok or pan.  Place octopus into wok.  You can cut up the octopus if it’s too big to fit

Toast the octopus on both sides until aromatic and until it has obviously shrunk in size.  This should take approx. 6-8 minutes

Add the octopus into the pot

When the soup comes to a boil, reduce the heat to low and boil for a total of 2 hours

Soak the mung beans for approx. 1 hour

After 1 hour, drain the mung beans and add to the soup since octopus is considered a warming ingredient, to ensure that the soup is not too heaty, mung beans are added to cut the heatiness.  If you like the mung beans super soft, adding thickness to the soup, you can add it with the rest of the ingredients.  Adding it after 1 hour will keep your broth clean and the mung beans whole at the time of serving

Boil for another hour on low heat

Serve.  Note that I did not have to add any salt because the octopus had flavour and natural sea salt on it.  But if it’s not enough, you can add salt to taste.

A quick tutorial for sprouting mung beans at home in three easy steps. Enjoy these healthy and nutritious sprouts as a tasty snack, or add them to salads, stir-fries, soups, wraps, and more.

Sprouting Mung Beans

(50 grams) raw dried mung beans

Step 1 - Soak Mung Beans.  Rinse the beans first then pick out any bits of grit or broken beans and discard. Place the mung beans into a jar and cover with plenty of water (at least three times the amount of water). Allow them to soak for 8-12 hours or overnight.

Step 2 - Rinse and Drain. Pour the beans into a strainer, discarding the soak water then give them a good rinse. Be sure to drain beans well before sprouting. You’ll need to rinse and drain the beans twice daily, morning and evening, until they’re ready. A third rinse and drain would be great if the weather is hot.

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Top Tags

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The most viewed mung beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine