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Keralan Mung Bean Thoran with Temple Rice and Spicy Yoghurt


Prep time30 minutes
Cooking time25 minutes
Total time55 minutes



Thoran is a traditional quick Keralan vegetable dish made with cabbage and greens and very lightly stir-fried. We have added carrot for colour and mung beans for a protein boost.


4 T
desiccated coconut
100 g
100 g
carrot (large )
lemon (half juiced)
ground turmeric (half)
2 t
mustard seeds
1 t
cumin seeds (toasted)
Curry leaves
garlic cloves
hot green chillies (thinly sliced)
ginger (6cm finely minced)
2 T
sunflower oil
100 g
dried mung beans
500 ml
plain yoghurt
lemon juiced
cumin (half )
Red Chillies (desseded)
1 t
nigella seeds
few curry leaves


  1. Cook the dried mung beans in plenty of water until tender, but still keeping their shape which takes about 15 to 20 minutes, drain and set aside.
  2. Heat the sunflower oil in a wok or large frying pan and when hot add the ginger, green chillies, garlic and curry leaves, fry for a minute.
  3. Then add the mustard seeds and when they pop add the cabbage, carrots, toasted cumin seeds and turmeric, stir frying until the cabbage begins to wilt, you may need to add a little water to help the cabbage steam.
  4. Add the spinach, cooked mung beans and desiccated coconut and heat through.
  5. Season to taste with jaggery, salt and lemon.
  6. Serve with Samba Sadam rice and Khadi 
  7. Spoon the yoghurt into a serving bowl.
  8. Heat the ghee or sunflower oil, add the chillies, kalonji, cumin and curry eaves. When the seeds start popping and smelling fragrant, but be careful they will burn easily, decant into the yoghurt and stir in.
  9. Add the lemon juice, season with salt to taste.