Warm Mung Beans with Pepper & Tomato

What you’ll need

Let’s do this

1. 1

   Cook the beans

   Put the rinsed mung beans, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce to a gentle simmer, and cook partly covered for 30–35 minutes, checking from 25 minutes. Add hot water if necessary to keep them submerged. They should be tender throughout but mostly hold their shape. Drain well.

2. 2

   Soften the vegetables

   While the beans simmer, begin the skillet steps. Heat the oil in a large skillet over medium heat. Add the onion and pepper and cook for 6–7 minutes, stirring often, until softened at the edges. If the skillet mixture finishes first, take it off the heat until the beans are tender.

3. 3

   Add the spices and tomato

   Stir in the garlic, cumin, coriander, and turmeric for 30 seconds. Add the tomatoes and remaining 1/4 teaspoon salt. Cook for 4–5 minutes until the tomatoes soften.

4. 4

   Finish with the beans

   Add the drained beans and fold them through gently. Cook for 2–3 minutes, until hot, allowing excess liquid to evaporate. Remove from the heat and stir in the lemon juice and cilantro.