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Crunchy Mung Bean Snack

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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

62.62 g
23.86 g
1.15 g
1246 mg
0 mg

Crunchy Mung Bean Snack

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


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.


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.

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