How to Cook Mung Beans (Pressure Cooker)
A simple guide to cooking mung beans in a pressure cooker. Soak overnight, cook under pressure for 5 minutes, and you have a batch ready to use in soups, curries, salads, and desserts for a few days.
Ingredients
- 200 g dried mung beans
- 600 ml water for soaking
- 500 ml water for cooking
Instructions
- Rinse the dried mung beans under water to remove any dust or debris.200 g dried mung beans
- Place the mung beans and 600 ml water in a bowl or container. Soak for 6–8 hours, or overnight.600 ml water
- Drain the soaked beans through a colander.
- Transfer the beans to a pressure cooker with 500 ml fresh water. Cover and place over high heat.500 ml water
- Once full pressure is reached, reduce to low heat and cook for 5 minutes.
- Turn off the heat and allow the pressure to release naturally. Let the beans cool slightly.
- Transfer to a storage container using a slotted spoon to drain the cooking liquid as needed.
Freshly cooked mung beans are quite delicate and can break apart easily — handle them gently.
The cooking liquid contains nutrients and flavour from the beans. Use it in soups or curries, or store the beans together with the liquid depending on how you plan to use them.