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Healthy Recipes using Split Mung Beans

Spicy Split Mung Bean Salad

A refreshing and protein-packed salad featuring split mung beans, fresh vegetables, and a zesty lime dressing.

Ingredients
  • 1 cup cooked split mung beans
  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • Salt to taste
Instructions
  1. In a large bowl, combine the cooked split mung beans, cucumber, cherry tomatoes, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, olive oil, chili powder, and salt.
  3. Pour the dressing over the salad and toss gently to combine. Serve chilled.

Split Mung Bean Curry

A hearty and aromatic curry made with split mung beans, coconut milk, and a blend of spices for a comforting meal.

Ingredients
  • 1 cup split mung beans
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • Salt to taste
  • Fresh cilantro for garnish
Instructions
  1. Rinse the split mung beans and cook them in water until tender, about 20 minutes.
  2. In a pan, sauté onion, garlic, and ginger until fragrant, then add curry powder and turmeric.
  3. Stir in the cooked mung beans and coconut milk, simmer for 10 minutes, and garnish with fresh cilantro before serving.

Split Mung Bean Pancakes

Nutritious and gluten-free pancakes made with split mung beans, perfect for a healthy breakfast or snack.

Ingredients
  • 1 cup soaked split mung beans
  • 1/2 cup water
  • 1/4 teaspoon turmeric
  • Salt to taste
  • Olive oil for cooking
Instructions
  1. Blend the soaked split mung beans with water, turmeric, and salt until smooth.
  2. Heat a non-stick skillet with a little olive oil and pour in a ladle of the batter.
  3. Cook until bubbles form on the surface, flip and cook until golden brown. Serve with yogurt or chutney.

Split Mung Bean Soup

A nourishing and flavorful soup featuring split mung beans, vegetables, and spices, perfect for any time of year.

Ingredients
  • 1 cup split mung beans
  • 4 cups vegetable broth
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, chopped
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. In a pot, sauté onion, carrot, and celery until softened.
  2. Add split mung beans, vegetable broth, cumin, salt, and pepper. Bring to a boil.
  3. Reduce heat and simmer until the beans are tender, about 30 minutes. Garnish with fresh parsley before serving.

Stuffed Bell Peppers with Split Mung Beans

Colorful bell peppers stuffed with a mixture of split mung beans, quinoa, and spices for a healthy and filling meal.

Ingredients
  • 4 bell peppers, halved and seeded
  • 1 cup cooked split mung beans
  • 1 cup cooked quinoa
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup shredded cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix cooked split mung beans, quinoa, cumin, paprika, salt, and pepper.
  3. Stuff the mixture into the halved bell peppers, top with cheese if using, and bake for 25-30 minutes until the peppers are tender.

Split Mung Bean Hummus

A twist on traditional hummus made with split mung beans, tahini, and lemon, perfect for dipping or spreading.

Ingredients
  • 1 cup cooked split mung beans
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • Salt to taste
  • Olive oil for drizzling
Instructions
  1. In a food processor, combine cooked split mung beans, tahini, lemon juice, garlic, and salt.
  2. Blend until smooth, adding a little water if necessary to reach desired consistency.
  3. Transfer to a serving bowl, drizzle with olive oil, and serve with pita or vegetables.

Split Mung Bean and Vegetable Stir-Fry

A quick and colorful stir-fry featuring split mung beans and a variety of fresh vegetables, packed with nutrients.

Ingredients
  • 1 cup cooked split mung beans
  • 1 cup mixed vegetables (bell peppers, broccoli, carrots)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • Green onions for garnish
Instructions
  1. In a large pan, heat sesame oil and sauté ginger until fragrant.
  2. Add mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
  3. Stir in cooked split mung beans and soy sauce, cooking for an additional 2 minutes. Garnish with green onions before serving.

Split Mung Bean Energy Balls

Nutritious energy balls made with split mung beans, oats, and nut butter, perfect for a healthy snack on the go.

Ingredients
  • 1 cup cooked split mung beans
  • 1 cup oats
  • 1/2 cup nut butter
  • 1/4 cup honey or maple syrup
  • 1/4 cup dark chocolate chips
  • 1 teaspoon vanilla extract
Instructions
  1. In a bowl, mix cooked split mung beans, oats, nut butter, honey, chocolate chips, and vanilla until well combined.
  2. Form the mixture into small balls and place them on a baking sheet.
  3. Refrigerate for at least 30 minutes before serving to firm up.

Split Mung Bean and Spinach Quiche

A healthy quiche made with a split mung bean crust and filled with spinach and eggs, perfect for brunch.

Ingredients
  • 1 cup soaked split mung beans
  • 2 cups spinach, chopped
  • 3 eggs
  • 1/2 cup milk
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°F (175°C). Blend soaked split mung beans with a little water until smooth to form a crust.
  2. Spread the mung bean mixture in a pie dish and bake for 15 minutes.
  3. In a bowl, whisk together eggs, milk, spinach, nutmeg, salt, and pepper. Pour into the crust and bake for an additional 25-30 minutes until set.