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Steamed green beans and yellow mung

{healthy | vegan | gluten free} Recipe for simple steamed green beans with yellow mung | Green beans nutrition | Cooking tips
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 3 servings


  • 1/3 cup mung yellow
  • 400 grams green beans
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida (optional)
  • 3/4 tsp salt
  • 1/2 tsp chili powder red
  • 1 tsp coriander powder
  • 3 tbsps coconut fresh grated



  • Wash and soak the yellow mung in a bowl of water for one hour.
  • Wash green beans. Top and tail the beans. Slice finely and keep aside.

To prepare the fresh green beans and mung curry:

  • In a heavy bottomed pan, heat the coconut oil.
  • Add mustard and cumin seeds. Once seeds splutter, add asafoetida.
  • Give this a quick stir and add the sliced green beans. Stir on high flame for 30 seconds. Add the drained yellow mung, stir to combine for 30 seconds.
  • Reduce the flame. Add salt and combine with the beans and mung.
  • Make a well in the centre of the pan. Add 1/4 cup water.
  • Cover the pan and allow to steam cook for 6-7 minutes. Both the green beans and yellow mung should be cooked, but with a bite. Don't allow the mung to overcook and turn pasty.
  • Add the red chili powder, coriander powder, sambar powder and toss gently.
  • Cover and cook for 2 minutes on low flame.
  • Remove into a serving dish and garnish with fresh coconut.


Serving suggestion:
This fresh green beans and mung is best served with mor kuzhambu and rice / millet. As it already has dal in it, avoid serving it with a dal based accompaniment to rice.