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Black Radish and Mung Bean Salad


  • 3 lbs assortment of radishes, peeled and grated
  • 1 cup mung beans
  • 1 hot green pepper such as a jalapeno, sliced
  • 1/4-1/2 teaspoon mustard seeds
  • 1/4-1/2 teaspoon of cumin seeds
  • 2 tablespoons unsweetened shredded coconut flakes
  • 3-4 tablespoons canola oil, divided
  • Juice of 1/2 small or medium lemon
  • 1/2-1 teaspoon garam masala
  • 1/2 red onion, diced
  • 1/4-1/2 cup cilantro, chopped
  • Salt to Taste
  • Water


On medium heat warm up 2 tablespoons oil in wok or a heavy Saute pan. Toss in the hot green pepper, cook for couple of minutes till soft. Add mustard and cumin seeds, they will sizzle as you add them, cook for few seconds and then add the coconut flakes. Cook for couple seconds longer and add the shredded radishes and salt for taste. Cook while mixing for a few minutes until al dente. Remove into a large bowl, add the lemon juice and mix.

In a deep pan add mung beans, cover two inches above beans with water, bring to a boil, reduce to simmer and cook until very soft but still retain their shape. Drain well. In the same wok that you cooked the shredded radishes in, add 1-2 tablespoons oil, toss in quickly the garam masala and quickly add the mung beans. Add salt to taste and cook for a few minutes while mixing until mixture is completely dry.

Add mung beans to cooked radish. Add red onion, cilantro, adjust for salt and mix. Enjoy!!

Cook's note: Variation on mustard, cumin seeds, cilantro and garam masala measurements is based on your taste!!

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