Victoria's Kitchen

Mung Bean Stew

Mung beans are hugely neglected, in comparison with other peas, and often confused with beans or lentils. 

They are in fact peas, with lentil-like qualities when cooked for longer periods of time.

This is great, and I realize it looks like a lot of things I cook… so sorry for that, I do love a lentil/bean/pea stew/daal/casserole!

Mung Bean Stew
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 1 large tablespoon ghee or coconut oil
  2. 1 1/4 teaspoon ground cumin
  3. 3 garlic cloves
  4. 3/4 inch/2 cm cube of fresh ginger, peeled and chopped
  5. 1 chili
  6. 1 large onion, chopped
  7. 3 bell peppers (red and yellow, or any colors will be fine)
  8. 2 medium potatoes/or 3-4 small potatoes, peeled and chopped
  9. 1 teaspoon ground turmeric
  10. 2 cups mung beans, rinsed and picked over
  11. 4 cups vegetable stock
  12. 500g fresh spinach, washed and chopped
  13. 3-4 tomatoes, chopped
  14. Juice of 2 limes,
  15. Salt and pepper to taste
  16. Chopped fresh cilantro/coriander to serve
  1. Heat the ghee or oil in a large pan, and throw in the cumin. Stir for a minute and then add the onion, garlic, ginger, chili, and peppers. Sauté until translucent and softened, stirring regularly.
  2. Add the potatoes to the pan together with the turmeric.
  3. After another minute or so, stir in the mung beans and the water. Bring to a boil and then turn down and let simmer for 45 minutes.
  4. While it's cooking, chop your spinach and tomatoes, and juice the limes.
  5. After it's cooked for 45 minutes, add in the spinach and tomatoes, and let cook for another 10 minutes.
  6. Remove from the heat and pour in the lime juice, and add salt and pepper until the flavor really pops.
  7. Serve sprinkled with fresh cilantro/coriander.
  8. If you want this to serve more people, just put it over rice.
Adapted from The New Middle Eastern Vegetarian
Victoria's Kitchen

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