Start Reading Mode
Crunchy Mung Bean Snack

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup mung beans - peeled
4-5 Thai chili peppers
1 pinch salt
1/4 cup cooking oil
1 green onion
a pinch of turmeric (optional)

Nutritional information

347
calories
62.62 g
carbohydrates
23.86 g
protein
1.15 g
fat
1246 mg
sodium
0 mg
cholesterol

Crunchy Mung Bean Snack

Features:
  • Non Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

Share

Thailand is a country of many cultures, traditions, and customs that are very distinct from one another yet hold a common ground uniting them all together: the very delicious and ubiquitous snacks. The country has a legacy of living by the royalty of crispy-crusty snacks that are best enjoyed with a cup of tea, snacks that hold some beautiful emotions and bond the families together; snacks that are spicy, crunchy, savory and so good to the senses! One such very nutritious and crackling snack is “Crunchy Mung beans”. Deriving its exotic flavors from the Mung beans, this one will bowl you over and leave you craving for more.

Health Benefits

Crunchy Mung Bean snack is very rich in protein and fiber, it helps the metabolism and fat loss while the potassium helps with maintaining the blood pressure.

(Visited 37 times, 1 visits today)

How to make Crunchy Mung Bean Snack

  • Soak mung beans for about an hour in cold water. Remove the beans once they swell up a little and turn pale in color.
  • Drain off the mung beans and leave them to dry for 15-20 minutes. Make sure the beans are dry as wet beans would wash away in hot oil.
  • Heat oil in a pan and add the beans to it. Coat the beans in the oil properly.
  • Stir the beans continuously to get an even brown color.
    • Note: You can use a spatula to check if the beans are crunchy and cooked.
  • Add the beans to a bowl. Garnish with sliced chili peppers and green onions. Add salt to taste and toss it well. Serve hot.

Trivia

Mung bean is said to have been found in the subcontinent of India in 1500 BC. Subsequently, it travelled to Africa, America, West Indies, southern and eastern Asia.

For some, it works best as a movie snack, for some, it makes up for their dinner and for those traveling it is even more fun because they have the crunchy mung beans to munch all along the journey.

The best part about this snack is how people can have it without feeling any guilt; it tastes as good as any other snack while giving all the nutrition in one plate.

previous
Thai Crispy Catfish and Green Mango Salad
next
Curried Coconut Chicken
previous
Thai Crispy Catfish and Green Mango Salad
next
Curried Coconut Chicken

Add Your Comment