Mung Bean with Blueberries

This is an instinctive recipe!

About 2 years ago when I cooked the mung beans, desired to turn the sweetness of dried blueberries to slightly sour and then tangerine came into my mind. Immediately squeezed the water of two tangerines instead of natural water and added them to pan. Besides the taste that you get while eating, it gives a great ending flavour that makes people smile.

This dish can be served both cold and hot and preserves flavor in both ways. So it is very easy to carry it in a bowl during the trips.

In many organizations, after serving these dish, I got the question “what’s inside of this” very often, and now this meal is indispensable on my menu.

Some of you that follow me since 2016, will remember this dish,
I’ve shared the recipe before. Today I made it again, measured ingredients and update the photos. I invite people who are looking for new palates:)


1 cup mung beans,

1 medium onion, finely sliced,

1 tsp sea salt,

2 teaspoons olive oil,

1 teaspoon garlic granule

1/2 bunch of parsley or mint to decorate,

1 chili pepper,

2 green pepper,

1/2 yellow capsicum ( optional)

2 tablespoon tamari,

1 tablespoon maple syrup,

Juice of 2 tangerine,

A handful of cashews,

50 gr. blueberry.


1. Wash mung beans well. Place into a large port, cover with water. Bring to boil on medium heat for 20 minutes or until lightly soften.

2.  Saute sliced onions in the olive oil.

3.  Cut peppers into very small pieces, add to pan. Add maple syrup, tangerine juice, cashews, blueberries, tamari, garlic granule and salt. Cook on medium heat until caramelized well.

4. When mung beans are soften, add them into the pan.

5. Occasionally stirring cook it on medium heat for around 3-4 minutes.

6. Sprinkle fresh mint leaves or parsley on top. Serve cold or warm!