Seasoned and Tasty Mung Bean Mujadara

Vegan and gluten-free mujadara with mung bean - an easy and delicious rice stew that anyone can make

  • AdditionsType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 9Serving/Unit


Mung bean, 1 cup
Onion, 1 large unit
Carrot, 1 large unit
peeled and cut into small cubes
Olive oil, 3 tablespoons
extra virgin - for frying
Basmati rice, 1½ cups
washed and strained
Cumin, 1 flat teaspoon
Baharat, 1/2 flat teaspoon
Turmeric, 1/4 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground
Coarse salt, 1/2 flat teaspoon


1. Soak the mung bean overnight in plenty of water and strain.
2. Cook the beans in a pot with plenty of water until softened (about 30 minutes to 1 hour) and strain.
3. Fry the onion and carrot in a wide pot with the olive oil for about 10 minutes, add the rice and mix.
4. Fill with boiling water to cover, 1 cm above the rice, bring to a boil, add the spices and cook over low heat with the lid closed until the rice is soft (for about 30 minutes).
5. Add the cooked bean to the pot, mix everything together and serve hot!
6. Bon appetite (:

Total time: 1-2 days

The spices in the recipe are according to personal taste. The preparation method also includes frying and soaking.

Nutritional Values Serving/Unit 100 Grams
Calories 192 cal 178 cal
Proteins 7 g 6 g
Carbohydrates 35 g 33 g
Fat 4 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Seasoned and Tasty Mung Bean Mujadara
Mujadara with bean and carrot