Mung Bean Curry
A soothing and nourishing curry made with mung beans, packed with flavor and perfect for meal prep.
Ingredients
For the Curry
- 1 cup whole mung beans Soaked for 2-4 hours to reduce cook time
- 3-4 cups water or broth 3 cups if beans are soaked, 3.5-4 cups if unsoaked
- 1 tablespoon cooking oil For blooming spices
- 1 teaspoon cumin seeds Can also add mustard seeds
- 1 medium onion Chopped
- 4 cloves garlic Minced
- 1 inch ginger Minced or grated
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 tablespoon curry powder or garam masala
- 1 pinch chili powder To taste, for heat
- 1 tablespoon tomato paste Or small chopped tomato
- 1 cup coconut milk Optional for richness
- 1 tablespoon lemon juice To finish
- 1/4 cup fresh cilantro Chopped, for garnish
Instructions
Preparation
- Soak the mung beans in water for 2 to 4 hours, if possible.
- Heat oil in a pot and bloom cumin seeds and mustard seeds.
- Add chopped onion, garlic, and ginger; sauté until softened.
- Add turmeric, coriander, and curry powder; stir for about a minute.
- Stir in tomato paste or chopped tomato and mix well.
- Add soaked mung beans and water or broth; bring to a boil.
Cooking
- Reduce heat and let it simmer until mung beans are tender (35-50 minutes for whole beans; 20-25 minutes for moong dal).
- If desired, add coconut milk towards the end and stir well.
- Finish with fresh lemon juice and chopped cilantro before serving.
Notes
Serve with rice, flatbread, or roasted vegetables. Adjust spices to your taste.