Mung Bean Curry

Ingredients

Mung beans: You can get these from a specialty store (like Wegmans), online, or Asian stores. Soak the dried green mung bean for 1-3 hours, then rinse and drain the water.

Vegetable oil: Feel free to use any neutral-flavored cooking oil, like canola oil.

Cumin seeds: This is the flavor booster.

Onion: I've used yellow onion, and red onions work perfectly, too.

Garlic is another must in this recipe, as it enhances the taste and aroma.

Diced tomato: Fire-roasted diced tomatoes are my top choice for this curry, but you can also use freshly pureed tomatoes(homemade).

Cayenne pepper is an excellent alternative to authentic Indian red chili powder. You can substitute with smoked or regular paprika to suit your heat tolerance.

Ground turmeric: It gives a luscious golden color to the curry but will not impact the taste much.

Cilantro: Optional. It gives the mung bean curry a refreshing flavor and a pleasing look.

Butter: Optional, but I recommend using this for the rich flavors.

How To Make Mung Bean Curry

Sautéed onions and spices in a pot for mung bean curry

Set the Instant Pot to sauté mode, add oil and cumin seeds, and cook until the seeds change color. Add onions and sauté until translucent.

Stir in garlic, tomatoes, cayenne pepper, and ground turmeric.

Adding soaked mung beans to the pot for cooking

Add the soaked mung beans(for 1-3 hours) and water. And cook in the Instant Pot for 12 minutes. Let the steam release naturally for 10 minutes.

Finished mung bean curry being whisked before serving.

Open the lid and stir in salt, cilantro, and butter. Slightly crush the mung beans with a whisk, then serve hot with naan or rice.

The Leftovers

You can repurpose the leftover mung bean curry as a curry soup.

Store the leftovers in the refrigerator for about four days and in the freezer for up to three months.

Thaw it in the fridge overnight or defrost it in the microwave in 30-second increments.

To reheat, add a splash of water, cover with a kitchen cloth, and heat in the microwave, stirring in between.

FAQ

What are mung beans?

Mung beans are small, skin-on green legumes, commonly used in Indian and Asian cuisine. Stores usually carry them as whole mung beans(used in this recipe), split green mung beans, skinless mung beans, and split skinless mung beans. You can use any of these varieties, but each has its own cooking time, so follow the instructions on the package.

Best to serve with?

Serve with steamed white, brown, wild, or quinoa(also with Quinoa Pongal). Enjoy it with naan and any Indian flatbread. Add Indian condiments like raita or Lemon Pickle.

Can I make this curry without soaking mung beans?

I would highly recommend soaking the mung bean before cooking. But if you do not have enough time to soak them, roast dried mung beans over medium heat until they change color slightly. Dry roasting speeds up the cooking time.

Can I make mung bean curry with a slow cooker?

You can use the same recipe for slow cooker variations: Follow this recipe to saute the onion-tomato mixture over the stovetop. Add the sauteed onion-tomato mixture, mung beans, and water to the slow cooker. Cook it on high for 4 hours(the time slightly varies according to the crockpot size).

Is this recipe good to make with a stovetop?

Yes, absolutely. Follow the same Instant Pot method of making mung bean curry until sauteing the onion and tomato. Then cook for 25-40 minutes on low to medium heat by adding 3 cups of water and covering it with a lid, stir occasionally, and add water if needed.

📖 Recipe