Split Mung Bean


In India both young children and older adults enjoy easy-to-digest Mung beans. The unshelled whole beans are split in half leaving a delicate green outer skin and pale yellow interior that has more fiber than the hulled variety. Enjoy in soups, stews and salads.

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Indian-Style Mung Bean Stew Print
Serves 2-4

  • 1 cup split Mung beans, sort and rinse with cool water
  • 1½ tbsp. olive oil
  • 1 tbsp. butter
  • 1 small onion, chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. turmeric
  • ¼ tsp. garam masala
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¼ cup diced apple
  • 2 cups chicken broth
  • 1½ cups water
  • 1½ tsp. brown sugar
  • 1 cup canned diced tomatoes
  • 1 tsp. salt
  • ¼ cup plain yogurt
  1. In small soup pot on medium heat, sauté the onions until soft, about 3 minutes. Add pepper flakes and spices and stir constantly, allowing spices to mellow for one minute. Add apple, chicken broth, water and Mung beans. Bring to a boil, reduce heat and simmer uncovered for 20 minutes until beans are tender. Add diced tomatoes, sugar and salt and cook another 20 minutes. Turn off heat, stir in yogurt and serve with flat bread or rice.

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