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Cooked Mung Bean Salad

Serves 4


¾ cup Mung Beans

1 teaspoon Olive oil

1 teaspoon Cumin seeds

1 dry Red Chili

1 Bay leaf

½ cup water

½ teaspoon Red Chili powder

½ teaspoon Turmeric powder

¼ teaspoon Garam Masala

1 teaspoon Coriander-Cumin powder

1 teaspoon Lemon Juice

½ Cucumber (finely chopped)

½ Tomato (finely chopped)

Salt to taste


1. Soak the Mung Beans for 2 days. Wash and drain the excess water.

2. In the pressure cooker, put in the oil, Bay leaf, dry Red Chili, and Cumin seeds. Once the Cumin seeds splutter, put in the soaked Mung Beans.

3. Add in the spices, add in the water, and pressure cook for 4 whistles or until tender.

4. Stir and serve. Garnish with chopped Cucumber, Tomatoes, and Lemon juice. Serve and enjoy this healthy dish.

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