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.
Why You'll Love This Mung Bean Curry?
- It's delicious and packed with vegan protein!
- Highly flexible!
- Meal prep friendly!
About Mung Bean Curry
There are zillions of curry recipes already online for this mung bean curry; most have an authentic long list of ingredients that may frustrate beginners to stay away from Indian cooking. The rest talks about curry but fails in its main flavoring aspects.
This mung bean curry recipe(lima bean curry and Madras lentils) attempts to fill the gap between them. A simplified procedure makes it easy to follow and perfect for beginners. Most importantly, it retains all the rich flavors and authentic taste of the original curry.
This mung bean curry is not about dumping all the ingredients straight into the pan; it is about enhancing the original characteristics of those unique spices. If you understand this concept, you will never need a long list of ingredients or a store-bought ready-made spice mix.
The Ingredients
This recipe is compatible with stovetop, crockpot, Instant Pot, or pressure cooker methods. We will discuss them below.
- 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: It is an excellent alternative to authentic Indian red chili powder. If you have red chili powder handy and are 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: 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?
Soak mung beans for at least six hours. When soaked completely, it triples its original size.
Set the Instant Pot to saute mode. Add vegetable oil and cumin seeds.
Allow cumin seeds to sizzle until they turn golden brown.
Then add chopped onion, and sauté until it turns soft and translucent.
Add minced garlic and crushed tomato, and continue to sauté until the mixture thickens.
Add red chili powder, coriander powder, and turmeric powder and stir for 30 seconds. Do not burn the spices; burnt spice powders can turn curry bitter.
Now add water, and soak moong bean.
Give a gentle stir.
And close the lid. And set the cooking mode to manual. Set the timer to 12 minutes.
Once the timer is done, allow the pressure to release naturally. It would typically take 10 minutes.
Then open the lid, add salt, chopped cilantro or coriander leaves, and a teaspoon of butter(optional).
Using a whisk, gently mash the beans. A couple of stirs with the whisk will do the job. Do not mash it well, as the curry may have a paste-like texture.
Enjoy mung bean curry with steamed rice or fresh Indian flatbreads.
How To Store The Leftovers
- Refrigerator: Once cooked, allow the mung bean curry to reach room temperature, then store it in the refrigerator for up to 5 days.
- Freezer: You can freeze this curry in a freezer-safe container or bags for about three months. It's easy and allows you to control the portions. Store individual single-serve portions.
- Thawing: Whenever needed, thaw in the refrigerator overnight.
- Reheat: Heat over the stovetop or in the microwave for about two minutes. Add a splash of water while reheating to prevent the curry from drying out.
What To Serve With?
This mung bean curry is best served 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 complement drinks like mango juice.
- Condiments: When planning a meal, serve with authentic Indian condiments like raita, chutney, or this lemon pickle.
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.
Frequently Asked Questions
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).
Printable Recipe Card
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
- Presoak the mung bean for minum of 6 hours to overnight.
- If you do not have time for soaking, you may dry roast the mung bean to speed up the cooking time.
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!