1. Pick through the beans and rinse under cold water. Place them in a medium-sized pan. Bring the beans and 3 cups of water to a boil. Reduce the heat to medium-low then cook until tender, about 25-30 minutes. If the water falls below the top of the beans, add more water and reduce heat to low. When tender, drain off any remaining water. Set aside.

2. Place the potatoes in the pan. Bring the potatoes 1 teaspoon of salt and 2 cups of water to a boil. Reduce the heat to low then cook until just tender, about 10-12 minutes.  Set aside.

3. Heat the oil in a large pot over medium-low heat. When the oil it hot, add the mustard seeds and cumin seeds. When they start to pop, add the onion. Let them fry for 5 minutes, stirring occasionally. Add the garlic, ginger and green chile, reduce the heat to low. Let this fry for 3 minutes then add the spices stirring often so it does not stick to the pan. After 2 minutes add the beans and potatoes. Mix well. Let this cook for a few more minutes to let the flavors blend. Check the salt and add more as needed.


1 cup mung beans
1 bay leaf
2 small red potatoes, cut into 1/2-inch cubes
3 Tbs olive oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1 small red onion, chopped
2 garlic cloves, minced
1/2-inch piece ginger, minced
1 Thai chile, minced
1/2 tsp red chile powder
1/2 tsp ground cumin
1/4 tsp turmeric
1 1/2 tsp salt, divided
1/4 tsp black pepper

Mung Beans and Red Potatoes [Indian Fusion recipe]

Incorporating mung beans into one's diet is an inexpensive and easy way to add fiber, protein and vitamins without adding many calories. Since mung beans do not have to be soaked overnight, they cook quickly. Their mild flavor and texture make them a perfect addition to any recipe. In this recipe I use red potatoes for their waxy texture and red color which compliment the green skin of the beans. The potatoes and beans are flavored with a simple spice mix that includes onion, ginger, garlic and a green chile.