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Mung Beans with Caramelised Onions and Nigella Seeds

A colourful medley of mung beans, caramelised onions and peppery nigella seeds. Inspired by Istanbul, this pulse based dish makes a great vegetarian main.

From the book


The preparation of this dish could hardly be easier. It is one of the most loved salads on the menu of the Ciragan Palace in Istanbul. If you have never tried mung beans, this is a perfect introduction to these wonderful emerald-green pulses.

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250g dried mung beans, soaked overnight
3 large onions, finely sliced
8 tbsp olive oil
3 tbsp red wine vinegar
½ tsp mild mustard
½ large bunch of fresh parsley, finely chopped
4 shallots, chopped finely
8 sun-dried tomatoes, finely chopped
1 tbsp nigella seeds


Drain the mung beans, place in a saucepan and cover with cold water. Bring to the boil then reduce to a simmer and cook the beans for 30 minutes, until they are soft. Remove from the heat, and drain.

Meanwhile, heat half the olive oil in a large saucepan on a low heat and sauté the onions for 20-25 minutes, until they are soft and lightly golden.

Combine the rest of the olive oil, red wine vinegar, mustard, parsley and shallots in a bowl, and season. Add the warm mung beans and toss in the tomatoes. Finally, top with the cooked onions.

Serve hot or cold, sprinkled with nigella seeds.


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