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.
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.
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.
- Dal Gosht: chickpea lentils and meat curry.
- Kadhi Pakora: pakora dumpling curry.
- Aloo Chana: potato and chickpeas curry.
- Aubergine curry.
Take care and all the best.