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5 Best Substitutes for Mung Bean in Asian Cooking

5 Best Substitutes for Mung Bean

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When you run out of mung beans, choose substitutes based on texture and cooking time. Lentils are versatile for quick dishes, chickpeas hold shape in stews, and adzuki beans suit sweet recipes. Adjust cooking times and seasoning accordingly for best results.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Substitutes
Cuisine: Global
Ingredients Method Notes

Ingredients
  

  • 1 Lentils Use a 1:1 ratio. Check doneness 5–10 minutes earlier than mung beans for best texture.
  • 1 Green Peas Use a 1:1 ratio. Add near the end of cooking to retain snap, cooking 2–3 minutes if frozen.
  • 1 Chickpeas Use a 1:1 ratio. Use canned chickpeas drained and rinsed; add in last 15 minutes; mash some to thicken sauce.
  • 1 Adzuki Beans Use a 1:1 ratio. Soak dried beans overnight or use canned; reduce sugar for sweet dishes.
  • 1 Split Peas Use a 1:1 ratio. Cook long enough to melt into puree; add extra liquid for thinner soups.

Method
 

  1. Choose a substitute based on the dish: lentils for everyday cooking, chickpeas for firm texture, adzuki for sweet dishes, or split peas for creamy purees.
  2. Prepare substitutes as needed: drain canned chickpeas, soak adzuki beans overnight, or thaw frozen peas before cooking.
  3. Apply each substitute using a 1:1 ratio to mung beans, adjusting cooking time and seasoning accordingly.
  4. Add green peas near the end of cooking to keep their texture, and add canned chickpeas in last 15 minutes to warm through.
  5. For split peas, cook longer stirring occasionally and add extra broth if needed for thinner consistency.
  6. Taste and adjust seasoning as needed to balance flavors, especially sweetness when using adzuki or heartiness with lentils and chickpeas.

Notes

Drain chickpeas before use to prevent watery texture in your dish.

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