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Indian Influenced Mung (Adzuki) Bean Salad

Mung or adzuki bean salad loaded with quick pickled carrots and red onions and a gentle sprinkling of Indian influences… it tastes fab!

This recipe takes around an hour to come together but it can be prepared in advance and eaten cold, or eaten immediately.

Mung bean salad with Indian flavours & pickled carrot and red onion.

Adzuki or Moong Bean Salad with Pickles

This wonderful mung bean salad is almost Indian in influence.

It’s heady with spices from the Indian subcontinent and it’s brightened up with some light quickly pickled carrots and red onions.

It is wonderfully simple, to make and whilst it takes a while, there are no complicated processes.

There are also no time pinches, beyond dressing the beans whilst they are still hot.

Mung beans are a staple of Indian food and we all probably eat them more than we think, although that is mainly in Chinese food.

You know those bean sprouts you throw into a stir fry? There is a very reasonable chance that they started off life as a Mung bean.

They are often overlooked as a stand-alone ingredient and are mainly used in Dhals.

But they have the most incredible texture and when dressed after being freshly cooked carry flavour really well!

Overhead mung bean salad with Indian flavours & pickled carrot and red onion.

Frequently Asked Questions

Do I have to soak mung beans?

I’ve had the recipe on my website since 2018 and I always used to soak my mung/adzuki beans.

However, it is really not required and they take maybe 5 minutes longer to cook than soaked beans.

Can I use tinned beans?

Mung beans have very little flavour of their own which is why I add aromats when I cook them.

Adding flavour whilst they are hot also helps a great deal, as a result, I would say, yes, but I would not advise doing so.

Can I make this in advance?

Yes, this will sit fine in the fridge for a day or two, any longer and the pickle flavours start to overwhelm the dish.

If you have made it in advance remove it from the fridge an hour or so before you are going to serve it.

My beans are not cooking what should I do?

Like all beans mung beans have a shelf life. So if you are reading this recipe with the vague notion that you have some mung beans you purchased in 2004 that you need to use up then beware!

No matter how you store them once beans are gone they will never cook! Unfortunately, there is no way to check or test when your beans are knackered.

As a result, I always stick a date on the pack when I buy beans and throw them away 6 months later.

Yes potentially wasteful, but nowhere near as wasteful as soaking them overnight to find that they will never cook. Yes, boys and girls, I have done this far too often!

Overhead tandoori cod fish with raita and a mung bean salad.

Serving Suggestions

I love serving this mung bean salad with tandoori-style dishes, it makes a wonderful change from a kachumber salad. It’s also a little heartier.

It’s pictured above and below with some tandoori cod loin. However, it would work just as well with my tandoori (BBQ) chicken, whole tandoori fish, or my tandoori lamb chops.

It’s also wonderful served with tikka dishes and a load of chapatis.

Naturally, I’ve got a load of tikka dishes for you to play around with! Everything from chicken tikka skewers, lamb tikka kebabs, salmon tikka and some paneer tikka kebabs for the vegetarian in your life.

If you are hunting for something vegan, how about these wonderful cauliflower pakora?

Tandoori cod fish with raita and a mung bean salad.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/stovetop.
  • 17-18cm (7″) saucepan.
  • 15cm (6″) saucepan.
  • Mixing & salad bowls.
  • Fine mesh sieve.
  • Chopping board.
  • Kitchen knife.
  • Vegetable peeler.
  • A combination of weighing scales, measuring jug, cups and spoons.
Mung (adzuki or moong) bean salad with Indian flavours & pickled carrot and red onion.
Yield: 2 Servings

Indian Influenced Mung Bean Salad Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

This mung bean salad is light, bright and zingy in flavour thanks to pickled carrots and red onion with more than a helping hand from some delicious Indian-inspired spicing.


  • 150g (⅔ Cup) Dried Mung Beans
  • 1 Bay Leaf
  • 1 Black Cardamom Pod
  • 2 Cloves
  • 1 Cinnamon Stick
  • 1 Tbsp Dried Fenugreek Leaves
  • 2 Small-Medium (200g Total) Carrots
  • 75g (½ Cup) Red Onion
  • 125ml (½ Cup) Cider Vinegar
  • 125ml (½ Cup) Water
  • 2 Tbsp Sugar
  • 1½ Tsp Salt (Plus Extra to Taste)
  • 2 Cloves Garlic
  • ½ Tsp Dried Chilli Flakes
  • 2 Tbsp Groundnut Oil
  • Handful of Fresh Coriander


  1. Rinse and drain the mung beans, then place them in a 17-18cm (7") saucepan.
  2. Add the bay leaf, cardamom pod, cloves, cinnamon stick and dried fenugreek leaves to the pan and pour over enough water to cover the mung beans by around 50mm (2"). Place the pan on a high heat, bring the water to a boil, then reduce to a simmer and cook the mung beans for 28-35 minutes or until they are tender.
  3. Top and tail the carrots, then cut them into thin ribbons, a vegetable peeler is the best tool for this job, then place them in a bowl.
  4. Top and tail the red onion, cut it in half, peel it and then slice it as thinly as you can and add it to the carrots.
  5. Pour the vinegar, water, sugar and 1½ teaspoons salt into a 15cm (6") saucepan over a high heat and cook it until it comes to a boil, stirring to ensure that the sugar and salt dissolve. Pour this mix over the carrots and red onion, mix and allow it to cool.
  6. Peel and mash the garlic cloves to a paste and place it in a small mixing bowl.
  7. Add the dried chilli flakes and the groundnut oil, mix and set aside.
  8. When the mung beans are cooked drain them, remove the cloves, cardamom pod, bay leaf and cinnamon stick and transfer them to a large mixing bowl.
  9. Whilst the mung beans are still hot add the oil & garlic mix and the pickled carrot and red onion. Do not add the pickling liquid yet!
  10. Mix have a taste and add in some of the pickling liquid and salt if required, do this to your taste. I usually use around 3-4 tablespoons of the pickling liquid.
  11. Allow the mung beans to sit and soak up the flavour for at least 5-10 minutes.
  12. Just before serving chop up some coriander and stir it through the salad.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 486Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 682mgCarbohydrates: 69gFiber: 19gSugar: 13gProtein: 22g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 25th of June 2019

Yum looks great. Does the salad stay fresh if I make it a day in advance?

Brian Jones

Wednesday 26th of June 2019

Yes, it would be fine to eat the day after although the onions and carrots will have a little less of a bite and the flavour profiles may shift a little but still tasty.

Rajinder Singh

Thursday 28th of March 2019

Such a delicious dish it is.

Brian Jones

Thursday 28th of March 2019

Thank you


Monday 27th of August 2018

I've never tried mung beans before. This looks like a great recipe to try! I always try to buy my spices in small 1 oz. packages so they don't gets tale. I also store them in airtight containers so hopefully they hold their freshness longer.

Brian Jones

Thursday 30th of August 2018

You must give them a try, I think I mentioned in the post that they are one of a few sources of bean sprouts, but they make a great bean base for a salad and are fab in curries.

Bintu | Recipes From A Pantry

Monday 27th of August 2018

Such a colourful and tasty looking salad! I definitely need to start putting mung beans in more of my dishes.

Brian Jones

Thursday 30th of August 2018

They are a great bean with a fab texture and they carry flavour so well when hot.

Tania | Fit Foodie Nutter

Monday 27th of August 2018

Wow Brian, this salad looks so colourful and so nourishing! Really love your styling and photography.

Brian Jones

Thursday 30th of August 2018

Thanks tania.

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