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Stir Fried Green Mung


  • Green mung beans 250g

  • Water 600ml

  • Coconut oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafetida 1 pinch

  • Garlic cloves 4, finely diced

  • Ginger 1 tablespoon, finely diced

  • Green chillies 2, cut in half lengthways

  • Turmeric powder 1 teaspoon

  • Sea salt 1 teaspoon

  • Fresh lime ½ of one lime


Begin by washing the green mung beans under cold running water 4-5 times. Leave to soak in the 600ml water for 6-8 hours or overnight. Once soaked, drain the water and thoroughly check through the mung beans for any beans which have not soaked and absorbed the water. If you prefer to sprout the mung beans, leave for a further 4-6 hours.

In a saucepan, heat the cumin seeds in oil and add the asafetida. Now add the ginger and garlic pieces as well as the long chillis, stir this for a minute and then add the mung beans, turmeric and salt. Cook over a low heat for 15 minutes and then squeeze the fresh lime over the dish before serving.


The easiest of all beans to digest and with endless nutrition benefits, mung beans really are a vegetarian’s best friend. This simple stir fry goes well with any Gujarati thali as a side, or can be eaten alone with natural yoghurt. Since mung beans don’t have a strong flavour, the ginger, chilli and lime used in this stir fry seeps through with distinct richness.


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