Mung Bean Curry

January 13, 2015

Mung Bean Curry


This is a versatile and nutritious dish and one which children seem to love. It can be served as part of an Indian meal, with chapattis, rice and pickles or as a soup, with crusty bread. 

5.0 stars based on 35 reviews

Prep time: 15 min

Cook time: 1 hour

Total time: 1 hr 30 mins

Serving size: 4 people

1 Onion, chopped finely
150 grams of dried mung beans
2 Tablespoons sunflower/vegetable oil
4 fresh ripe tomatoes pureed or 1/2 can of chopped tomatoes
3 cloves of garlic, peeled and crushed
1 teaspoon of crushed ginger
1/2 teaspoon of chopped fresh chilli (if desired)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Spice Kitchen turmeric powder
1 teaspoon ground Spice Kitchen coriander powder
1 teaspoon ground Spice Kitchen cumin powder
1/4 teaspoon Spice Kitchen cumin seeds
1/4 teaspoon Spice Kitchen mustard seeds
1 tablespoon of lemon juice
Fresh chopped coriander leaves
  1. First, rinse the mung beans in warm water a few times before putting in a pot of boiling water with a teaspoon of sunflower or vegetable oil and a pinch of bicarbonate of soda.
  2. Boil for about half an hour or the skins of some of the mung beans rise to the top of the pot.
  3. Turn off the heat but do not drain. 
  4. Put the 2 tablespoons of oil into another pot, on a medium-high heat and add the mustard seeds and cumin seeds and allow them to pop before adding the chopped onion.
  5. Fry for a few minutes until the onion becomes slightly golden.
  6. Add the ginger, garlic and chilli and continue cooking for a few minutes.
  7. Add the tomatoes, salt, sugar, turmeric powder, cumin powder and coriander powder. If you want the curry a little spicier, add 1/2 teaspoon of chilli powder. 
  8. Simmer until droplets of oil appear at the top of the tomato mixture.
  9. Add the cooked mung beans, along with the water and simmer for 30 minutes, stirring occasionally.
  10. Add the lemon juice and coriander leaves to garnish and serve with Basmati rice and pooris/chapatis or crusty bread.

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