A highly nutritious and easy on digestion, mung is a simple but satisfying food. High in proteins, it is ideal to serve to the sick or after breaking a fast.

Preparation Method

    1. Drain the soaked beans. In a pan bring water to a boil. Add the drained beans. Cook till beans are tender.
    2. Or pressure-cook up to 3 whistles
      For Tempered Plain Mung
    1. Drain water from the cooked green beans.
    2. For the tempering, heat oil in a pan. Add cumin seeds. As they crackle, add the asafoetida, cooked beans, dry spices, lemon juice and salt. Stir well and garnish. Serve hot.
      Gravy Mung
    1. To tempered green beans, mix rest of the ingredients. Add extra spices and water as required. Stir well.
    2. Simmer till the gravy thickens to individual liking. Garnish and serve hot with either khakhras, theplas or rotis, rice and papad.
    3. coriander leaves - finely cut (to garnish - optional)
      Additional Note
    • The cooked Green Beans and its water can be divided proportionally for the above-mentioned recipes according to family requirements.


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    Serves : 4
    Ready In : 35 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
    1. 1 cup whole green beans (washed and soaked for 3 -4 hours)
    2. water (enough to boil green beans)
    3. Tempered Plain Mung
    4. whole green beans (boiled and drained)
    5. 1 teaspoon red chilli powder
    6. 1 teaspoon dhana-jeera powder
    7. 1/4 teaspoon turmeric powder
    8. pinch of asafoetida
    9. 1 teaspoon cumin seeds
    10. 2 teaspoons lemon juice
    11. 3 teaspoons oil
    12. salt to taste
    13. Gravy Mung
    14. whole green beans (boiled and tempered)
    15. 3-4 pieces kokum (washed-soaked)
    16. 1-2 sticks curry leaves
    17. 3 green chillies (slit)
    18. 1 teaspoon jaggery or sugar (optional)
    19. water as required


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    Best Served With

    1. Sadi Roti