Mung Bean Curry: Whole Mung Bean Dal Recipe

Pakistani mung bean curry in a round bowl.

Mung bean curry

This mung bean curry is a perfect wholesome food for those who love spices and goodness in their food. Because this vegan curry has everything to offer. The taste and health benefits.

Because the mung bean – which is also spelt as moong bean – has so many health benefits that we can enjoy. And the cooking method of this curry is surely good to keep the awesomeness of the mung beans and spices in it. 

A closeup photo of mung bean curry with some coriander leaves and a napkin on the background.

And you don’t have to spend ages making it. That’s why this mung bean curry has been my go-to recipe when I need to cook something good and healthy in a jiffy. 

I’m positive you’ll love it too.

How to enjoy this wholesome curry

This curry is delicious to eat with plain basmati rice. Spoon the curry generously over the rice and enjoy it with a teaspoon or two of plain yoghurt and some pickle. Our favourite is mango pickle. This combination is so heartwarmingly tasty.

But if you’re a bread person, this mung bean curry is equally yummy to enjoy with naan bread, chapati, or pitta bread.

What you need to make it

So you will need mung beans, ginger, garlic, whole cumin, whole black mustard seeds, ground coriander, ground cumin, turmeric powder, Kashmiri red chilli powder, ground/ coarse black pepper, salt and cooking oil. 

As for mung beans, there are three types of them that you can find in the shop, i.e. whole mung bean dal, split mung bean dal with husks, and washed mung beans (its skins have been removed). 

In this recipe, I used whole mung bean dal with the husks. 

If you’re cooking to feed your little one, or you don’t really eat spicy food, you can swap the red chilli powder with paprika powder. So your curry will not be spicy. Or, you can combine the two spices in halves to get a milder spiciness. In short, feel free to add more or less chilli according to your taste. 

Super easy way to cook mung bean curry

This delicious curry is so easy to make. And if you have a pressure cooker, you can make it in literally less than half an hour. 

If possible, prepare the mung bean before cooking. Soak the beans overnight or at least a few hours before cooking. This is to ensure all the beans will be cooked evenly.

But don’t worry if you don’t have time to do so. Just make sure you check if all the beans are fully cooked before you make and add the tarka in it. 

Using a regular pan

If you don’t use a pressure cooker, boil the mung beans first without anything. Just plenty of water. It takes approximately 20 minutes to cook the legumes. You may have to stir it every now and again to ensure all the beans are cooked.

In a separate pan, boil the minced ginger and garlic, ground spices, tomatoes and salt. Let it simmer for a minute or so before you place the cooked mung bean in it. Continue cooking until it reboils.

Meanwhile, make the tadka/ tarka by frying the whole cumin and black mustard seeds on a frying pan. Then add chopped garlic to the oil. When the whole spices are sizzling, and the garlic turns golden brown with a delicious aroma, carefully add the oil and spices to the mung bean mixture. 

Cook further for about 2-3 minutes as you stir it. Your curry is now ready. 

Using a pressure cooker

This one is my favourite method. Because you literally just put the hot boiling water from the kettle into the pressure cooker and add the beans, ginger garlic paste, ground spices, and tomatoes. Give it a stir.  

Then you set your pressure cooker according to its manual and start cooking for about 20 minutes. 

Once it is cooked, turn the heat off and let the pressure wear off. Open the pressure cooker according to its manual.

Lastly, you make the tadka as mentioned above and mix it with the mung bean mixture. 

Let the curry cook for about 2-3 minutes without the pressure to finish off. 

Pakistani Moong dal curry in a round bowl.

Storage matter

You can cook this wholesome curry in bulk and keep it for another day during the week. Store the curry in a tight-lidded food container and keep it in the fridge/ refrigerator. It keeps well for up to 4-5 days.

And you can also freeze this mung bean curry. It freezes well for up to 2 months. The day before you want to eat the curry, take it out of the freezer and leave it in the fridge overnight to thaw. Then reheat it properly on the stove or in a microwave until it is piping hot. Finish the thawed curry within 3 days and do not refreeze it once it has defrosted.

More recipe ideas for wholesome curries

Thank you for checking this mung bean curry recipe. I hope you will try it. Feel free to share the post and pin it. 

Don’t forget to check my other wholesome recipes that you may equally love.

Last but not least, please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Take care and all the best.

Yield: 6

Mung bean curry

Pakistani mung bean curry in a round bowl.

This Pakistani whole Mung bean dal, or Mung bean curry, is a comfort dish that you can cook in less than half an hour. It's an easy nutritious menu when you don't have much time.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup mung beans.
  • 3 cloves of garlic.
  • ½ inch ginger.
  • 1 tsp cumin powder.
  • 1 tsp ground coriander.
  • ½ tsp turmeric powder.
  • 1 tsp Kashmiri red chilli powder (or paprika powder).
  • 1 tsp coarse/ ground black pepper.
  • 1 medium tomato, chopped into small pieces.
  • 1 tsp salt.
  • ½ tsp whole cumin.
  • ½ tsp black mustard seeds.
  • 2-3 whole fresh or dry chilli, optional.
  • ¼ cup of cooking oil.
  • 5 cups of water.

Instructions

Using a regular pan

  1. Boil the mung bean in 3 cups of water until it is fully cooked.
  2. In the meantime, mince the ginger and 2 cloves of garlic. 
  3. And in a separate pan, boil 2 cups of water (or use hot boiling water from the kettle). Then add minced ginger-garlic, cumin powder, ground coriander, turmeric powder, chilli powder, coarse/ground black pepper, chopped tomatoes and salt. 
  4. Let the spiced water simmer for about 2-3 minutes and mash the tomatoes while it's simmering. Then add the cooked mung bean to it. Stir well and continue cooking at low heat. 

Using a pressure cooker

  1. Pour hot boiling water from the kettle into your pressure cooker. Then add cumin powder, ground coriander, turmeric powder, chilli powder, coarse/ground black pepper, chopped tomatoes and salt. Let it boil for about 2 minutes.
  2. Next, place the mung bean into spiced water, give it a stir and put the pressure cooker lid on. Set your cooker according to its manual and cook the moong bean with pressure for 20-25 minutes. 
  3. Once it is done, turn the pressure cooker off, let it cool down and open it according to its manual. 

Making tadka/ tarka:

  1. Heat the oil in a frying pan and place the whole cumin seeds and black mustard seed in it. 
  2. Slice or mince 1 clove of garlic and add it to the seeds. You can add whole dry chillies as well if you like. Fry until the seeds sizzle and garlic turn golden brown. 
  3. Then carefully add the oil and spices to the mung bean mixture. Stir well and cook further at moderately low heat for about 4-5 minutes. 
  4. If you cook the bean in a pressure cooker, you don’t need to cook in the pressure after adding the tarka. Just cook it without its lid or use the cover of a regular pan.

Notes

  • You can swap Kashmiri red chilli powder with paprika powder if you want a mild curry. Or you can mix both, ½ teaspoon of chilli powder with ½ teaspoon of paprika powder to make less spicy curry.
  • If you don’t have fresh tomatoes, you can use tinned chopped tomatoes. For this recipe, ¼ cup of canned tomato is more than enough.
  • I use rapeseed oil or sunflower oil for my cooking. Feel free to choose whichever you like.   
  • You can skip using the whole chilli in your Tarka, but adding it makes your Mung bean curry smells nicer. 
  • You can also garnish the curry with chopped coriander leaves if you like.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 227Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 17mgSodium 743mgCarbohydrates 14gFiber 4gSugar 2gProtein 9g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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2 Comments

  1. You don’t mention what to do with the minced garlic and ginger?

    1. Ooopps…thank you for pointing that out to me. I’ve amended the recipe. Basically, you just have to put the minced garlic-ginger in the boiling water together with the spices. All the best.

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