Ever since I created this Mung bean chili a few years ago it became an absolute favorite in my family. This healthy, flavorful, and filling Mung bean chili is my tweaked version of Khichri, a common comfort food among south Asian households. When I posted this recipe in 2012 my daughter did not relish the khichri as much, which is made with yellow lentils. So I created this dish with whole mung beans and vegetables. Even though now she has started eating yellow lentil khichdi this dish has stayed with us. It doesn’t have a mushy texture like traditional khichri so I named it mung bean chili.
Mung beans are a perfect option for people who wants to avoid high fat. Although, the most popular use of mung bean in Canada and America is for sprouting, they can also be consumed as a lentil with rice or chapati or in combination with other vegetables in stews, pancakes, soups, wraps, salads, patties, and even in sweets. This mung bean chili is a must try recipe if you are looking for a good cleansing dish that gives you plenty of nourishment. It’s delicious and a perfect comfort food for cold rainy days and in between.
Khichri is usually served with desi ( clarified butter) ghee, pickle, and yogurt. I have tried to mix and match my chili ingredients with khichri. Instead of drizzling desi ghee on top I used ghee in the tempering to get the same flavor. Practically any vegetable can be added to this chili but the obvious few are cauliflower, green beans, celery and carrots. I love chunks of carrots in all my stews and soups for their vibrant color and taste, so it is a must! Make sure you don’t skip turmeric it is there to add flavor and depth, and also for color.
Want to see how I made this?
I have shared a recipe video on my YouTube channel. I hope you can check it out.
Photo taken with phone
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Ingredients
- 1/2 cup whole mung beans
- 1 cup cooked rice
- 1 1/2 cups diced vegetables of your choice (I'm using cauliflower and carrot)
- salt to taste
- 1/2 tsp red chili powder or to taste
- 1 tsp garam masala
- 1 green chili, chopped
- For tempering:
- 1 -2 tbsp desi ghee
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 -1/3 cup chopped onion
- 2 tsp minced ginger and garlic
Instructions
- Boil 4 cups water in a pot. Add thoroughly rinsed mung beans and salt.
- Bring it to boil again, reduce the heat to medium and partially cover the pot. Let it simmer.
- Dice all the vegetables if you have not done in the beginning. When the mung have been boiled and are soft after 20 minutes, add the vegetables (if using cauliflower, add that almost at the end).
- Continue to cook for another 15 minutes. Then add (leftover) cooked rice. Add more water if required. Don't stir too much as you don't want it to become mushy.
- When chili is almost nearing to cook add cauliflower.
- Meanwhile heat desi ghee in a small pan for tempering.
- Add cumin seeds. Let it crackle and add chopped onions. Sauté for a minute and then add the minced ginger & garlic.
- Sauté until golden brown, add turmeric and garam masala.
- Stir the tempering into simmering mung, rice and vegetable medley. Remove from heat.
- Spoon mung bean chili in a serving bowl. Serve with yogurt, mint chutney and tomato salad.
Asian-spice mix
I love mung bean but i never cook fo chili,this is great idea,my version is sweet mung bean cook with coconut milk and brown sugar:)
Ridwan
Lizzy
A new dish to me…but it certainly looks beautiful plated! I’d love to sample yours 🙂
healthyfoodietravels
It looks delicious! I’d love the traditional version, too, but have come to love mung beans from Vietnamese cooking. Wonderful recipe, thank you for sharing! 🙂
Deeksha
healthy n yummy! quite innovative. love it.
Ann
Wow – this looks delicious! I’ve never seen it before, but what a great flavor profile!
Christine's Pantry
New dish to me. Looks good.
Tina
This does look quite a bit different than the chili in the US. It also looks more flavorful and lighter, which is a big plus! I have never tried mung beans, so this is something I will be looking for in the grocers-this comforting soup is worth a try.
Malti
Where’s my comment gone? Neetu,Even though I am not glutenfree But I like when you post recipes which we can cook in routine life.I liked your changed version of Khitchri.
kranthi
hi dear,i am the same kranthi,which visited ur blog. i am not active for few days on food buzz. thanks for remembering me.hope will have fantastic journey in the blogger world.
Jenna
Mmmm, that sounds lovely! I’m a huge fan of lentils and beans–besides being healthy, they go such a long way to feed a lot of people (or the same people many times =).
angiesrecipes
So warming, comforting and moreish dish!
lowcarbdiabeticJan
Many thanks for sharing this recipe idea.
All the best Jan
Swati
Never thought of making chilli kind of dish with Moong beans.. this sounds and looks so flavourful.. will try it soon.. a different but wonderful take on our humble Khichdi..
2pots2cook
As we have half a pound of mung beans, this is our next Saturday project. Looking forward to it!!!!
Judee
Your recipe looks good but I just don’t care for mung beans when they are cooked . I do like them when they are sprouted.
Balvinder
Thank you!
For many people, mung beans are an acquired taste when they are cooked. Keep eating sprouts and you can even lightly cook them in a curry.