South Indian Moong Stir Fry

"Green moong has become one of my favourite plant-based proteins. It is a tasteful bean which can be added to any salad, curry or just tossed around with some spices. This a quick South Indian spiced version with the freshness of coconut, lime and coriander. You can play around with the herbs depending on what you have lying in your fridge – parsley and mint would also blend very well. Add in a cup of cooked quinoa or millets for a wholesome meal."
-- @cucinamiabynatasha
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Recipe Card


  • 1 teaspoon oil
  • 1/2 cup green mung bean, soaked overnight
  • 1 teaspoon mustard seeds
  • 10 curry leaves
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1 small onion, chopped
  • 1 tomato, chopped
  • as needed salt and pepper
  • 1 lime, juiced
  • 1/4 cup grated coconut
  • Coriander, chopped


  • Step 1

    Boil the soaked mung beans.

  • Step 2

    Heat the oil and add the mustard seeds. Once the mustard seeds pop, add the curry leaves. Cook for a few seconds.

  • Step 3

    Add chopped onions and saute. If it is burning, add a little splash of water.

  • Step 4

    Add chopped tomatoes and cook. Combine with salt, pepper, turmeric powder and cumin powder. Cook for 2 – 3 minutes till tomatoes are mushy.

  • Step 5

    Throw in the boiled green mung beans. Squeeze half a lime and simmer for 2 – 3 mins.

  • Step 6

    Switch off the heat. Garnish with fresh coriander, grated coconut & more lime juice

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