StewsAfghanEasy

Afghan Mung Beans with Cilantro

Name: Afghan Mung Beans with Cilantro
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1 cup (200 g) dried mung beans, sorted and rinsed; 2 medium (300 g) yellow onion, thinly sliced; 4 (12 g) garlic cloves, minced; 1 tsp (2 g) ground turmeric; 1 tsp (2 g) ground cumin (optional); 1 cup (25 g) fresh cilantro, finely chopped; 3 tbsp (45 ml) neutral oil or ghee; 4 cup (950 ml) water or vegetable broth; salt, to taste

From the MyKitchenBank Kitchen

A rustic Afghan stew of tender mung beans infused with warm turmeric, deeply caramelized onions, and a shower of fresh cilantro. Aromatic and deeply savory, this humble legume dish is comfort food at its best, traditionally served alongside rice and flatbread.

Prep: 10 min
Cook: 21 min
Wait: 40 min
Total: 1 hr 11 min
Makes: Serves 4–6 as a side dish (about 3½ cups)

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Steps

Before you start

Sort and rinse the dried mung beans to remove any debris or small stones
Peel, slice the onions, and mince the garlic before cooking begins
Chop the fresh cilantro and have it ready to stir in at the end

1
Prepare the mung beans
- Sort the dried mung beans on a clean surface or plate, removing any small stones or damaged beans.
- Rinse thoroughly under cold running water in a fine-mesh colander until the water runs clear.
- Drain well.
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Ready when: Beans are clean and any debris has been removed; they look bright and uniform
Tip: Spread the beans on a white plate to easily spot any small stones or discolored beans before rinsing
2
Sauté the onions
- Heat 3 tbsp oil in a large pot over medium heat.
- Add the sliced onions and cook, stirring frequently, for 12–15 minutes, until deeply golden and very soft.
- This caramelization builds the flavor foundation of the dish.
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Ready when: Onions are deep golden brown and completely soft, with no white pieces remaining
Tip: Stir frequently, especially in the last few minutes, to prevent the onions from burning while they deepen in color
3
Add garlic and spices
- Add the minced garlic, turmeric, and cumin to the pot.
- Stir constantly over medium heat for about 1 minute, until the spices are fragrant and the raw garlic smell is gone.
- Do not let the spices brown.
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Ready when: The mixture is fragrant with a warm, earthy aroma; no raw garlic smell remains
Tip: Keep heat at medium and stir constantly to bloom the spices without burning them
4
Add beans and liquid
- Add the rinsed mung beans and 4 cups water (or broth) to the pot.
- Stir well to combine and break up any clumps.
- Increase heat to medium-high and bring the mixture to a boil, then reduce heat to medium-low.
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Ready when: The liquid comes to a rolling boil with visible bubbles breaking the surface
5
Simmer until beans are tender
- Maintain a gentle simmer, with the pot partially covered, for 35–45 minutes.
- Stir occasionally (about every 10 minutes) to prevent sticking and ensure even cooking.
- The beans are done when they are completely soft and easily mashed between your fingers, and the liquid has reduced to a thick, saucy consistency with most of the water absorbed.
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Ready when: Beans are very tender and easily mashed; the liquid is thick and mostly absorbed, leaving a soupy, not dry, consistency
Tip: If the pot is drying out too quickly, add more broth or water in ¼-cup increments to maintain a saucy texture
6
Finish with cilantro and season
- Remove the pot from heat.
- Stir in the fresh chopped cilantro.
- Taste the beans and add salt as needed, remembering that the flavors will deepen slightly as it sits.
- Stir well to distribute the cilantro evenly.
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Ready when: Cilantro is evenly distributed throughout; seasoning is balanced with a pleasant savory and aromatic profile
Tip: Add cilantro at the very end to preserve its bright color and fresh flavor rather than cooking it into the beans

Good to know

Tips

Don't skip the slow caramelization of onions—it builds the deep, savory foundation of flavor that makes this dish memorable
For softer beans that cook faster, soak the mung beans in cold water for 1 hour before cooking; reduce simmering time to 25–30 minutes
The finished dish should be saucy and slightly soupy, not dry; add more broth during simmering if the liquid evaporates too quickly
Serve with basmati rice, Afghan flatbread (naan), and a dollop of plain yogurt for an authentic meal

Make ahead

These beans taste even better the next day when the flavors have melded together overnight. Make up to 3 days ahead and store in an airtight container in the refrigerator.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. To reheat: Warm gently on the stovetop over medium-low heat with a splash of water or broth to restore the saucy consistency.

Substitutions

neutral oil or ghee → ghee. Ghee is more traditional in Afghan cooking and adds a rich, buttery depth to the dish
dried mung beans → brown or green lentils. Lentils work well but may cook faster (20–30 minutes); adjust simmering time accordingly
fresh cilantro → fresh parsley. Parsley provides a milder herbal note if cilantro is unavailable or not preferred
water or vegetable broth → vegetable or chicken broth. Broth adds more depth of flavor and richness to the finished dish