Mung Bean Stew


Serves 6

  • 2 cups of mung beans (soaked for at least 2 hours or overnight)
  • 2 teaspoons of ghee
  • 1 red onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of ginger, finely grated
  • 1 teaspoon of turmeric powder
  • Cayenne pepper, to desired heat
  • 2 tomatoes, diced
  • 750ml water, boiled
  • 1 bunch of kale, roughly chopped
  • Salt to taste
  • Handful coriander, chopped


  • Put the beans in a medium saucepan and add water, just enough to cover. Place on stove on medium heat and bring to boil and let it simmer on low-medium heat for around 15 minutes until all the water has evaporated and the beans are soft.

    While the beans are cooking, in a large saucepan on a low heat, add the oil, onion, garlic and ginger, cooking until the onion is translucent. Add in the turmeric powder, cayenne pepper and tomatoes and cook for around five minutes, occasionally stirring.

    Add the mung beans and cook for a further five minutes to incorporate everything. Pour in the boiling water and add the kale, stirring for a minute or two. Salt to taste and half cover to simmer for about 10 to 15 minutes. Sprinkle the coriander on top and serve alone or with brown rice.