Mung Bean Stew

Quick Summary

This mung bean stew is a fiber-rich, protein-packed plant-based meal. It relies on whole ingredients, fragrant aromatics, and a gentle simmer to create a deeply satisfying texture.

Ingredients

Method

1. 1. Rinse the mung beans under cold water until the water runs clear. Drain well.
2. 2. Heat oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
3. 3. Stir in garlic, ginger, turmeric, and cumin. Cook for one minute until fragrant.
4. 4. Add the mung beans and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes until beans are tender.
5. 5. Fold in the baby spinach just before serving; let it wilt in the heat of the stew. Season with salt and pepper.

Nutrition Snapshot

Frequently Asked Questions

Do I need to soak the mung beans?

No, whole mung beans cook relatively quickly. However, soaking them for 2 hours can help reduce cooking time and improve digestibility.

Can I use split mung beans instead?

Yes, but reduce the cooking time to about 15–20 minutes, as they break down much faster than whole beans.

How long can I store this stew?

It stores beautifully in an airtight container in the refrigerator for up to 4 days.