Mung bean or green gram rice is a simple and healthy dish made flavorful by adding ginger, garlic, onions and cumin. It is a quick recipe and can make a great addition to your lunch or dinner instead of plain rice.
We are pretty much a rice-based family and I think my body is atleast half parts rice 😂, I cannot live without it. Growing up we ate rice with different curries and sides everyday. But now, to accommodate my lazy self, I try to incorporate different vegetables, meat or lentils into one pot rice recipes so there is one additional healthy component in the same dish without making an extra side.
Mung beans are nutrient rich foods containing high protein, fiber, manganese, magnesium, folate and other components. They are a healthy diet option for vegans and vegetarians. Added to rice and mildly spiced, it makes a nutritious lunch or dinner.
This recipe requires soaking the mung beans prior to cooking. If you own a pressure cooker or instant pot, soaking for 15-30 minutes will make do but pressure cooking makes the beans look not-so-green. If not soak for 1-3 hrs and drain the water and then cook for 15 minutes until the beans are slightly soft before adding the rice.
Mung bean (green gram rice)Print This
- Mung bean/ Green gram - 3/4 cup
- Rice (Basmati/ long grain) - 1 cup
- Onions (sliced) - 1/2 cup
- Garlic - 3 pods
- Ginger - 1/2 inch piece
- Cumin seeds- 1/2 tsp
- Green chilli peppers - 2
- Butter/ Canola/ vegetable oil - 1 Tbsp (1/2 Tbsp if using butter)
- Salt - 2 tsp
- Water - 1 1/2 cups for cooking beans and 2 cups for the rice
- Wash and soak the mung beans for 15 mins (if using a pressure cooker or instant pot) or 1-2 hrs if using a normal pan.
- Drain the water used for soaking. Add 1 1/2 cups of water and pressure cook on high for 15 mins or with 2 cups of water for 40 mins in a saucepan in medium low flame.
- Heat the butter/oil in a saucepan and splutter the cumin seeds. Add the green chilli peppers, minced garlic and ginger and fry for 2 minutes.
- Add the onions and 1/2 tsp salt and stir fry for 3 mins until they are translucent.
- Now add the mung beans with any water leftover from cooking and fry for a minute.
- Wash and drain the rice and add it to the pan. Pour in 2 cups of water and bring to a boil. Add the remaining salt and close with a tight lid. Reduce the heat to low and let it cook for 20 mins or until all the water has evaporated and the rice and beans are soft.
- Turn off the heat and keep closed for 5 mins. Fluff with a fork and serve.
If you pressure cook the mung beans lose the bright green color.