Mung Bean Curry

Mung bean curry is an Indian-style curry with ingredients that are easily available. It is a very flavourful side dish best served with rice.

Course Side Dish

Cuisine Indian

Prep Time 15

Cook Time 12

Soaking time 1

Total Time 1 27

Servings servings

Calories 226kcal

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, canned diced tomato, cayenne pepper and ground turmeric.
Add mung bean(soaked and drained) and water.
Set the Instant pot cooking timer for 12 minutes.
And allow it to cook. And 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.

Soak dried green mung beans for 1-3 hours, then rinse and drain. If short on time, dry roast them over medium heat until slightly golden to speed up cooking.
This recipe works in an Instant Pot, slow cooker (high for 4 hours), or stovetop (simmer for 25-40 minutes with 3 cups of water). Adjust water as needed.
The curry has a medium heat level. For a milder version, substitute cayenne pepper for the spice or smoked/sweet paprika.
Pair with white, brown, or wild rice, quinoa, naan, or Indian flatbread. Add Indian condiments like raita or lemon pickle.
Store in the fridge for up to 4 days or freeze for 3 months. Thaw overnight in the refrigerator or microwave in short bursts. Reheat with a splash of water, stirring occasionally.