Spicy Mung Beans


    Green mung beans – 1 cup, (soaked overnight)

    White mung bean sprouts – 1 cup, soaked for 1 night, drained and kept on strainer for 2 days (also available readymade)

    White vinegar (sirka) – 1 tbsp

    Sesame (Til) oil – 2 tbsp

    Salt – 1 tbsp

    Soya sauce (optional - instead of salt for Chinese flavor)

    Fresh red chillies (taaza lal mirch) – 2, finely chopped

    Chilli flakes / dried red chillies ground (sukhi hui lal mirch) -2 tsp

    Spring onion (Hare Pyaaz) – 1, finely chopped

    Coriander (Dhaniya) – 3 tbsp, finely chopped

preparation method

Step 1 – Heat sesame oil evenly in a non-stick wok or deep frying pan. Add chopped fresh red chillies, chilli flakes and mix. Lower flame, add spring onion, green mung beans, white mung bean sprouts and mix well. Cook for 3- 4 mins.

Step 2 – Add 1 tbsp vinegar to this mixture and salt. (You may add soya sauce instead of salt at this point) Add 3 - 4 tbsp of chopped coriander and mix well and quickly and remove from flame so that it does not turn black.

Step 3 – Garnish with remaining chopped coriander and serve this starter.


Serves 3 - 4

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:Overnight Cook: less than 15 min


Keep ingredients ready before heating oil as this has to to be done quickly since it gets cooked fast.

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