Mung beans with mustard, ginger and yogurt


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Khatte Sabut Mung comprises green mung beans with flecks of red chillies, spiced with mustard, fresh root ginger and cumin, and served with a creamy yogurt sauce. The sauce is made with just yogurt, with no added water or stock, and it is important that it is whisked well beforehand to prevent it curdling.


  • 225 g/80oz/ cups whole mung beans (sabut mung dhal)
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 5 ml/1 tsp cumin seeds
  • 2 whole dried red chillies
  • 1 medium onion, finely chopped
  • 2.5 cm/1 in piece of fresh root ginger, grated
  • 1 fresh green chilli, finely chopped (deseeded if preferred)
  • 2.5 ml/½ tsp ground turmeric
  • 5 ml/1 tsp salt, or to taste
  • 200 g/7 oz/scant 1 cup Greek (US strained plain) yogurt
  • 15 ml/3 tsp English (hot) mustard
  • 15 ml/1 tbsp lime juice
  • Ginger and Cumin Puffed Bread with Spinach, to serve


  1. Wash the mung beans, then drain and soak in water for 6–8 hours or overnight. Drain the beans and put them in a pan with 450ml/15fl oz/scant 2 cups water. Bring to the boil and skim off any froth.

  2. Cook on a medium heat for 12–15 minutes. Stir as the water evaporates, reduce the heat to low and cook for 5 minutes longer. The beans should remain whole and about 30–45ml/2–3 tbsp liquid should remain. Remove from the heat and set aside.

  3. Heat the oil over a medium heat and add the cumin seeds and red chillies. Allow the chillies to blacken. Add the onion, ginger and green chilli.

  4. Stir-fry for 5–7 minutes, until the onion begins to brown. Add the turmeric, salt and the beans, and stir to combine thoroughly.

  5. Whisk the yogurt until smooth, then add to the bean mixture.

  6. Reduce the heat to low, add the mustard and cook for 4–5 minutes. Stir in the lime juice and remove from the heat.

  7. Serve with Ginger and Cumin-flavoured Puffed Bread with Spinach.

Per portion Energy 334kcal/1403kJ; Protein 17.3g; Carbohydrate 39.1g, of which sugars 10.8g; Fat 13.5g, of which saturates 1.8g; Cholesterol 1mg; Calcium 190mg; Fibre 10.2g; Sodium 57mg.