Spicy & Tangy Stir-Fried Moong Recipe

how to make refreid beans

Like they say, breakfast is the most important meal of the day. Turns out it’s true! Having a healthy and hearty breakfast keeps you energized all day. Plus, the calorie intake won’t cause you to gain weight, because you normally tend to use up the calories by the time it is afternoon.

When we hear the word ‘breakfast’, we often picture a spread of cereal, milk, fruit juice and toast on the breakfast table. Well I like to think beyond cereal and toast for two reasons. First, I am an Indian. I have been enjoying paratha, poha and sabudana for breakfast my entire life. Cereal is just an option for me that I really don’t like to pick, unless I am in hurry or insanely hungry!

Now I have a new favorite these days. I am trying to eat healthy and include sprouts in my diet. I love green moong bean like crazy! They are yummy! Easy to make and naturally delicious, I can eat these little magic beans every day! Stir-fried moong is simple and quick recipe. The whole green moong or mung bean is pretty high in nutrients. It is one of the best sources of protein for vegetarians.

This is a recipe for 2. For the purpose of measurement 1 cup = 250 ml. Now, let us start making this healthy breakfast recipe!

NOTE : When draining the boiled mung beans, do not discard the water. It has a high nutrient content and can be used for making curries or kneading the dough for chapatis.


  • Whole green moong bean – 1 cup
  • Tomato – 1 large, chopped
  • Green chilies – 5, chopped
  • Chopped cilantro – A handful, chopped
  • Amchur / Dried mango powder – 1/2 tsp
  • Garam masala – 1/3 tsp
  • Red chili powder – 1 tsp or to taste
  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Salt – To taste
  • Lemon juice – To taste
  • Oil – 2 tbsp

How to Make Stir-Fried Moong

stir fried bean sprouts

  • Wash and soak the mung beans overnight in enough water. It would be great if you could use sprout mung beans.
  • Boil the mung beans in the pressure cooker for about 4 whistles with just enough water and salt. The mung beans should be soft and cooked, but not squishy and overcooked. Drain them and keep aside.
  • Heat oil in a skillet or pan. Toss in the cumin seeds and let them sizzle. Add in the green chilies and fry for a few seconds. Try not to burn the green chilies.
  • Toss in the tomatoes and let them cook till they turn mushy. When oil begins to separate, add in the turmeric powder, red chili powder, garam masala and mix well. Sauté it for a minute. Add a couple of spoonfuls of water if need be.
  • Add in the boiled moong, half the cilantro and amchur powder / dried mango powder. Adjust the salt and mix well. Cook for a couple of more minutes on medium heat till the mung beans absorb the flavors. Give it an occasional stir.

Serve the stir-fried moong in the serving plates, garnish with the remaining cilantro and drizzle some lemon juice. Enjoy the spicy tangy breakfast while it is still hot!