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Our Mung Beans Stories

It is amazing how my husband and I who lived so far away when we were kids would share a similar canteen food. When I was in kindergarten, one regular dessert was boiled mung bean with sugar. And his regular lunch was boiled with little salt and refried in coconut oil with shallot.

Mung bean is our stable food. It always has a space in our pantry. We use it in both sweet and savory dishes. We also use it for homemade bean sprout.

Mung beans are good source of protein. It is also high in fiber, benefits for the immune system, and the metabolism system.

Mung beans is know for reduce cholesterol in blood, so when we were kids, we were forced to boiled mung beans with little bit of sugar for our parents and grandparents.

Boiled Mung Beans with Sugar

Ingredients: (4 servings)

1 cup of dried mung beans- soaked in water for 2-3 hours


3-4 tbsp sugar

1/2 tsp salt

Boiled soaked mung beans in enough quantity of water (1 cup soaked beans : 2 cup water).

Once it is boiled, reduce heat to simmer.

Add sugar and salt.

Cook further until it is cooked and soften.

Serve hot.

Refried Mung Beans in Coconut Oil

Ingredients: (4 servings)

1 1/2 cup dreid mung beans- soaked in water for 2-3 hours


1 tsp salt

1 green chili – sliced in half

1 tbsp coconut oil

1 tsp mustard seed

2 tbsp sliced shallots

Few curry leaves- optional

Cook mung beans in enough water with chili and salt until cook and soft.

Heat coconut oil in another pan in the medium- low heat.

Add mustard seed, when it is splutter add curry leaves and sliced shallot then stir fry until golden brown.

Add cooked mung beans and stir fry for few minutes.

Turn off the heat and serve when it is still warm.

So now you have the simple energy food and the healthy dessert 🙂 Do you eat mung beans and how do you cook them?

Have a Healthy Day,

6 comments to Our Mung Beans Stories

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