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Home » Curry recipes

Mung bean curry

Updated: June 27, 2021 / Posted: February 10, 2020 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

When I blog something about curry, how could I ever skip mentioning this mung bean curry? This is an Indian style curry and with the ingredients that are easily available here in the United States.

Mung bean curry is an Indian style curry and with the ingredients that are easily available. Very flavourful side dish best to serve with rice or naan.

Mung bean curry

There are zillions of curry recipes already online, most have an authentic long list of ingredients that may frustrate the beginners to stay away from the Indian cooking. And the rest talks about curry but they fail in the main flavoring aspects of curry.

And this mung bean curry recipe is an effort to fill the gap in-between. This easy recipe is perfect for the beginners, with the simplified procedure but most importantly retain all the rich flavors and taste of the original curry.

Curry is not about dumping all the ingredients straight into the pan, it is all about the process of enhancing all the original characters of those unique spices. If you understand this concept, you will never need a long list of ingredients or a store-bought readymade spice mix.

Each ingredient has its incomparable aroma, it's our responsibility to bring out its fragrance in the best possible way same as these spicy stir-fries. For example, let's talk about cumin.

Just adding the cumin seeds to a recipe will not result in delicious food. Instead, add cumin seeds to the warm oil at low flame. Allow these to sizzle until it starts browning and notices that few may crackle. These get infused with the oil, furthermore, the oil changes its color too.

You try this technique once and see the difference in the cooking including this mung bean curry. And this concept works with other closely related ingredients as well. Let me try to elaborate as far as I could.

What is a mung bean?

These are commonly used in the Asian continent, especially in Southeast Asia and India. Protein rice bean, and widely used as the plant-based alternatives of meat and egg. Getting this bean here in the U.S. is not difficult, this is the green-colored bean now available in many stores, you can locate them at the international aisle.

This is also called as the moong bean or moong dal. It is also available in three forms, whole bean, split bean, and skinless(yellow mung bean). But the cooking time varies each of these, let's see those in detail below.

What is mung bean curry?

This is creamy, delicious and flavorful, thick flowy consistency food with all the tastes. It is the combination of the taste.

What to serve with?

This moong bean curry is best to serve with white rice, brown rice, wild rice, quinoa, naan, or other Indian flatbreads. This Indian style curry is loaded with flavors, so a simple, plain side would perform the best. Here are a few suggestions but not limited to,

  • Gobi paratha
  • Onion kulcha
  • Avocado paratha
  • Cabbage paratha
  • Aloo paratha

How to make Mung bean curry

This recipe is compatible with stovetop, crockpot, Instant pot, or pressure cooker method. We will discuss them below.

The Ingredients

Mung bean. These are available in three forms, as the whole bean, split, or skinless. This recipe is about the whole bean or split bean. The whole bean and the split bean do not vary much in the cooking process and in the end product. But the skinless mung bean is quick to cook and the curry looks bright yellow in color.

Cumin seeds. This is the flavor booster. So, I would say this is a must.

Cooking oil. There is no exact requirement for the cooking oil. Any neutral-flavored cooking oil is fine, like canola oil, vegetable oil. I have used vegetable oil here in this recipe.

Cayenne pepper. A good alternative to authentic Indian red chili powder. If you have red chili powder handy and comfortable with its heat, please substitute this with full or half the quantity, according to your preference.

Turmeric powder. It gives a luscious golden color to the curry but will not impact the taste.

Bay leaf. Added for the fragrance alone, discard it before serving.

Garlic. Another must in this recipe which enhances the taste and the aroma. It is our family's golden rule of thumb, to use whole beans with ginger or garlic.

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

The Recipe directions

The soaking time. Soak minimum for six hours, however soaking overnight is the ideal option. When soaked completely it triples its original size. Soaking makes it easy for cooking, for the stomach health too.

Cooking with Instant Pot. Set the timer manually to 12 minutes.
Cooking with Crockpot: Cook it high for 4 hours(the time slightly varies to the size of crockpot).
Cooking over Stovetop: Cook for 20-30 minutes low to medium heat by adding 3 cups of water(do stir occasionally and add water if needed).

Can I make it without soaking?

I would recommend soaking the mung bean prior to cooking. But in case you do not have enough time for soaking, Over medium heat roast dried mung beans until they slightly change the color. Dry roasting speed ups the cooking time.

I do not have cumin seeds can I skip that?

The mung beans have thick skin, some may find it difficult to digest. So the cumin seeds and garlic lifesavers. Though technically, cumin seeds will not heavily impact the mung bean curry, I suggest to use it. It is a good investment for better health. After using throw the rest of the cumin seeds to the freezer, and it stays good for years.

Can I make in advance?

Yes, this freezer friendly and good for meal prepping as well. So, you can make well in advance store them in the refrigerator for upto five days and upto three months when frozen.

How to store?

An airtight container is always the best option like any other food. Once cooked, allow it to reach room temperature., then store as the individual single-serve portions.

How to reheat?

Whenever needed, thaw in the refrigerator overnight, and reheat using the microwave for about two minutes. Or a quarter cup of water and bring it to boil when choosing to reheat over the stovetop.

Other curry recipes,

  • Madras lentils recipe
  • Cauliflower curry
  • Lima bean curry
  • Instant pot potato curry
  • Indian Salmon Curry
  • Vegetable Jalfrezi
Mung bean curry is an Indian style curry and with the ingredients that are easily available. Very flavourful side dish best to serve with rice or naan.

Mung bean curry

Mung bean curry is an Indian style curry and with the ingredients that are easily available here in the United States. Very flavourful side dish best to serve with rice or naan.

5 from 12 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Soaking time: 6 hours
Total Time: 6 hours 27 minutes
Servings: 4 servings
Calories: 283kcal

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

  • Presoak the mung bean for minum of 6 hours to overnight.
  • More it soaks the better is the result.
  • If you do not have time for soaking, you may dry roast the mung bean to speed up the cooking time.
 

Nutrition

Calories: 283kcal | Carbohydrates: 36g | Protein: 13g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 46mg | Potassium: 764mg | Fiber: 9g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 4mg
Course Side Dish
Cuisine Indian
Keyword mung bean curry
Author Sujatha Muralidhar

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Reader Interactions

Comments

  1. stephanie

    May 21, 2020 at 9:11 pm

    I've never tried Mung bean curry, this looks amazing! Thank you for sharing!

    Reply
    • Sujatha Muralidhar

      May 23, 2020 at 8:01 am

      Thanks you Stephanie, glad you like it!

      Reply
  2. Andrea Metlika

    May 21, 2020 at 10:33 pm

    My neighbor made me this once and I loved it. This sounds delicious and I can't wait to make this myself.

    Reply
    • Sujatha Muralidhar

      May 23, 2020 at 8:02 am

      Thanks you Andrea, glad you like it!

      Reply
  3. Irina

    May 21, 2020 at 11:44 pm

    We have recently started cooking curry meals, and, to tell the truth, are getting obsessed. Your recipe is on my list:)

    Reply
    • Sujatha Muralidhar

      May 23, 2020 at 8:02 am

      Hey Irina, thanks for adding this to your list.

      Reply
  4. Dannii

    May 22, 2020 at 2:10 am

    We are always looking for more bean curries to try, and this looks delicious.

    Reply
    • Sujatha Muralidhar

      May 23, 2020 at 8:03 am

      Thank you Dannii, guessing you found your best one.

      Reply
  5. Laura Tobin

    May 22, 2020 at 2:43 am

    Finally an easy alternative curry to get started. I like to have some vegetarian meals every once in a while. Thank you for that.

    Reply
    • Sujatha Muralidhar

      May 23, 2020 at 8:04 am

      Yeah, vegetarian food is light and fresh. Turning to it once in a week is an awesome idea.

      Reply
  6. Sophie Goel

    May 22, 2020 at 3:34 am

    This curry so so delicious and versatile! Excited to spice up my weeknights with this recipe!

    Reply
    • Sujatha Muralidhar

      May 23, 2020 at 8:06 am

      Thanks Sophie, glad this recipe can turn your weeknights great!

      Reply
  7. kushigalu

    June 10, 2022 at 12:01 pm

    healthy & delicious protein-packed curry recipe. Thanks for sharing.

    Reply
  8. Anita

    June 10, 2022 at 12:16 pm

    I usually make a very similar version of curry with lentils, can't wait to try it with mung beans.

    Reply
  9. Jess

    June 10, 2022 at 12:34 pm

    I love curry. Can't wait to try this recipe!

    Reply
  10. Sara Welch

    June 10, 2022 at 12:38 pm

    This was such a unique and unexpected recipe that did not disappoint! Bold and delicious; easily, a new favorite dish!

    Reply

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Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

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