If you’ve only ever cooked with chickpeas or kidney beans, it’s time to meet their underrated cousin — mung beans. These tiny green legumes are a powerhouse of nutrition and flavor, and in Sri Lankan kitchens, they’ve been a comforting breakfast staple for generations. This recipe is quick, nourishing, and completely vegan — perfect for anyone craving a healthy, minimalist breakfast that fits into a simple weekly meal plan.
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Why You’ll Love This Mung Beans Bowl
- High in plant-based protein and rich in antioxidants
- Vegan, gluten-free, and naturally gut-friendly
- Quick and easy — no overnight soaking required
- Budget-friendly and made with pantry staples
- Great for skin health and gentle on digestion
- Perfect for easy breakfast meal prep during busy weeks
Whether you’re in the island or in the city, this bowl brings warmth and wellness to your morning routine.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How to Cook Mung Beans
Step—1
Grab all the ingredients you’ll need to make the mung beans
- Mung beans
- Water
- Salt to taste
Step—2
Some prefers to soak the mung beans before preparing to cook and others prefers not to. Keep reading to find out how to cook both ways…
With Soaking
- Rinse and soak mung beans in plenty of water for 2–4 hours or overnight.
- Then drain and rinse lightly.
- Boil in plenty of water with salt for 20–25 minutes until soft (check doneness by pinching one to see softness).
- Remove from heat and drain excess water.
Without Soaking
- Rinse mung beans thoroughly.
- Add at least 3-part water for every 1-part mung beans.
- Add salt, boil for 10 minutes, then simmer 15–20 minutes or until tender.
- Reduce heat, cover with a lid, and simmer for another 15–20 minutes or until tender (check doneness by pinching one to see softness).
- Drain any remaining water.
- Remove from heat and drain the remaining water, if any.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Serving Ideas
The boiled mung beans are delicious on their own, but you can elevate the flavor with:
- Sri Lankan chili sauce (lime + salt + chili powder)
- Onion tomato sambal
- Chili paste
- Coconut sambal
- Freshly grated coconut flakes
- Coconut flakes + sugar combo
- Tempered mung beans (lik chickpea stir-fry)
Got leftovers?
- Store in airtight containers in the fridge for 1-2 days.
- Reheat gently with a splash of water.
- Freeze cooked mung beans for up to a month (portion into individual packs for easy reheating).
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Mung Beans Recipe
Ingredients
Method
- Pick through the mung beans and remove any damaged beans or debris. Rinse the mung beans well under cold running water.
- Add the mung beans and water to a medium pan. Bring everything to a boil over medium-high heat.
- Once boiling, reduce the heat to low. Add the salt and stir.
- Cover the pot and let the beans simmer for 20 to 30 minutes, stirring occasionally.
- Check the beans after 20 minutes. They should be soft enough to squeeze easily between your fingers. Drain any excess water if necessary.
Final Thoughts
Ready to give your breakfast a healthy upgrade?
This Sri Lankan mung bean bowl is simple, hearty, and packed with protein — the perfect way to start your day. And if you’re ready to make weekly cooking easier, explore my Plant, Eat & Repeat printable series. It’s a set of three planners designed to help you manage meals, support self-care, and stay organized through your busiest weeks.
More Recipes…
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- Cucumber Pineapple Salad (Fresh, Crunchy & Summer‑Perfect)
- Sri Lankan Parippu Vada (Crispy Lentil Fritters)
- Sri Lankan Deviled Fish (Sweet, Spicy & Tangy Perfection)
