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  • 1 tablespoon oil optional
  • 2-3 cloves garlic minced
  • 1 medium onion sliced
  • 2 1/2 cups cooked mung beans or 1 cup dry cooked
  • 1 cup diced tomatoes or 2 small to medium tomatoes diced
  • Juice of 1 lime
  • 2-3 cups fresh baby spinach
  • 1/2 teaspoon salt or to taste


  • Heat the oil in a sauté pan over medium high heat or use a dry nonstick skillet. Add the garlic and sauté for a minute but don’t let it brown. Add the onion and sauté it for 5 minutes or until it’s translucent, adding a tablespoon or two of liquid to prevent sticking if necessary. Add the cooked beans and the tomato and cook for another few minutes until the tomato is incorporated. Add the lime juice and spinach. Cook until the spinach is wilted. Add salt, to taste. Serve hot.


Notes; when I accidentally overcooked my mung beans, which are just fine in this dish, I added a teaspoon of curry powder to them after cooking.
If you don’t spinach but have baby bok choy, slice the stems and leaves. Add the stems to the pan when you add the onion and add the leaves at the end, cooking until wilted. It’s equally as tasty as the original version.
Even though I tell you not to soak the mung beans and pressure cook them for 6 to  8 minutes, I did presoak and only pressure  cooked them for 3 minutes. For 1 cup dry mung beans soaked overnight, I added about 2/3 of a cup of liquid for cooking.