How could I skip mentioning this Mung Bean Curry when blogging about curry recipes? This is an Indian-style curry with ingredients readily available in the United States.
There are already zillions of curry recipes online for this mung bean curry; most have a long list of ingredients that may be available to everyone.
I crafted this mung bean curry recipe with a simplified procedure that retains the authentic taste, making it perfect for those new to Indian cooking.
This recipe is also compatible with stovetop, crockpot, Instant Pot, or pressure cooker methods. We will discuss the cooking methods below.
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Why You'll Love This Recipe
⭐️It's a vegan and vegetarian recipe!
⭐️Deliciously creamy and spicy.
⭐️Instructions for meal prepping!
Ingredients
- Mung beans: They have a mild flavor and soak up the rich flavors of the spices.
- Cumin seeds: This is the flavor booster.
- Vegetable oil: Feel free to use any neutral-flavored cooking oil, like canola oil.
- Cayenne pepper is an excellent alternative to authentic Indian red chili powder. If you have Indian-style red chili powder handy and are comfortable with its heat, use and adjust it according to your preference.
- Turmeric powder: It gives a luscious golden color to the curry but will not impact the taste much.
- Bay leaf: Add for the fragrance alone, and discard it before serving.
- Garlic Another must in this recipe, as it enhances the taste and aroma.
- Cilantro: It gives the mung bean curry a refreshing flavor and a pleasing look.
How To Make 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, and spices.
- Add the soaked mung beans and cook in the Instant Pot for 12 minutes. Let the steam release naturally for 10 minutes.
- 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.
What To Serve With?
- Rice & grain: Steamed white rice, brown rice, wild rice, quinoa(of this Indian quinoa salad).
- Bread: Indian flat bread like naan or this Onion kulcha.
- Drinks: Enjoy with curry and complementary drinks like mango juice.
- Condiments: When planning a meal, serve with authentic Indian condiments like raita, chutney, or lemon pickle.
♨️How To Adjust The Heat
This mung bean curry has a medium heat level. The canned pepper adds a moderate amount of heat.
Depending on your heat tolerance, you can swap it with paprika for a milder heat.
Make-ahead Ideas
This freezer is friendly and suitable for meal prepping as well. You can make meals well in advance and store them in the refrigerator for up to five days and up to three months when frozen.
Storage & Reheating
You can use the leftover curry to serve with rice balls or as a curry soup.
The leftovers can be stored in the refrigerator for about four days. This recipe is also freezer-friendly and can be stored for up to three months. Thaw it by placing 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
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.
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).
Yes, absolutely. Follow the same Instant Pot method of making mung bean curry until sauteing 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).
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Mung Bean Curry
Ingredients
Ingredients for soaking
- 1 cup moong bean Presoaked minimum for 6 hours
- 4 cups water
Other Ingredients
- 2 tablespoon vegetable oil
- ½ teaspoon cumin seeds onion
- ¼ cup onion chopped
- 2 tablespoon garlic
- 7 oz diced tomato canned/fresh
- 1 teaspoon cayenne pepper or as required
- ½ teaspoon ground Coriander
- ¼ teaspoon turmeric powder
- ¼ cup cilantro chopped
- 2 cups water
- 1 tablespoon butter optional or coconut milk or fresh cream
Instructions
For prepping
- Soak mung bean in 6 cups of water for 6 hours. Then rinse and drain moong dal and set aside. Discard the water.
For seasoning
- Set the Instant pot to saute mode.
- Add vegetable oil, cumin seeds. Wait until cumin seeds slightly change its color.
- Add onion and saute until it turns translucent.
- Now add minced garlic, and saute till fragrance.
- Add canned diced tomato. Saute for a minute
- Add cayenne pepper, ground coriander, and turmeric powder.
- Sauce for a few seconds.
- Add soaked and drained mung bean.
For cooking
- Set the Instant pot cooking timer for 12 minutes.
- Wait for 10 minutes to release the steam naturally.
- Open the lid, add salt, chopped cilantro and butter.
- Use a whisk to slightly crush the mung bean.
- Transfer to a serving bowl and serve hot with naan or rice.
Notes
- Adjust the heat by swapping cayenne pepper with paprika for a milder version.
- Perfect for meal prepping, it can be refrigerated for up to 5 days or frozen for 3 months.
- To reheat, add a splash of water and warm in the microwave, stirring occasionally.
Andrea Metlika says
My neighbor made me this once and I loved it. This sounds delicious and I can't wait to make this myself.
Sujatha Muralidhar says
Thanks you Andrea, glad you like it!
Irina says
We have recently started cooking curry meals, and, to tell the truth, are getting obsessed. Your recipe is on my list:)
Sujatha Muralidhar says
Hey Irina, thanks for adding this to your list.
Sophie Goel says
This curry so so delicious and versatile! Excited to spice up my weeknights with this recipe!
Sujatha Muralidhar says
Thanks Sophie, glad this recipe can turn your weeknights great!