It’s mung bean curry time! Fetch that bag of mung beans. Gather a few Indian spices, grab a can of tomatoes and another of coconut milk, mice some ginger and garlic, and don’t bite into the red chili. Save it for this flavorful curry.
Oh my goodness, if you don’t have a bag of mung beans in the house, go buy them. I insist. And I promise you won’t regret it.
There are a few of the usual suspects like garlic, ginger, and chili. And of course, a few of our favorite curry spices like turmeric, coriander, cayenne pepper, and cumin seeds. I got so excited, I even toasted up a few black mustard seeds. Fancy, I know.
What’s different from all my other curries are those mung beans. Not the split kind, mind you, but those little dark green mung beans.
If you aren’t familiar with mung beans as little whole beans (they are a bit new to the U.S.), it's time to expand your horizons. Besides, you've probably eating bean sprouts, right? These are them pre-sprouting.
These little powerhouses have been around for thousands of years in India as a part of the Ayurvedic diet. They are so magical that they’ve even been considered a traditional medicine since 1500 – B.C.
Are mung beans the same as lentils?
Short answer, nope. Mung beans aren’t even beans. They are technically seeds that grow in a pod, so we now call them a legume. That puts them in the legume family of chickpeas, lentils, and beans, with differences.
It kind of reminds me of when we stopped calling Pluto a planet. Some of us old folks still call it a planet, but that isn't technically correct. And just like Pluto, it doesn’t really matter because they still hold their place in the world – the perfect ingredient for this yummy curry recipe.
What’s so great about mung beans?
Healthy, healthy, healthy! They are flush with nutrition. They’re exploding with iron, copper, potassium, magnesium, folate, fiber, and vitamin B6.
Another bonus. If you find beans challenging to digest, grab the mung bean tram. They won’t make you explode after eating them. And you don’t even need to soak mung beans, unlike its cousins such as the black bean or chickpea. Think mung when you think house quests.
And here’s the recipe to keep them asking for more.
Let's cook it!
When you say curry, I say layers of flavor. So, let’s build us some.
Start by announcing you are making yummy curry. I mean, start by toasting the cumin and black mustard seeds. Use the same heavy-bottomed pot you’ll use for the curry. Toast the seeds for about 1 minute. Keep them moving so that they don’t burn. You’ll start smelling them. That’s the curry announcement.
Don’t linger once the spices are toasted. Add the garlic, ginger, and a sliced or chopped red chili. Yes, a jalapeno will do the trick. And no, the garlic is NOT a misprint – 9 (nine) cloves. This is why you need a garlic press, my cooking friend. Or some slamming music to keep you mincing. Either will work.
We're now building layer 3. It's precisely (more or less) 2 minutes after we added the last layer. You’ve already got the first 2 spices in there, now add the rest. So dole out the coriander, turmeric, cayenne pepper, and salt. You can omit the salt until the end if you want full salt control. Add the tomatoes at the same time.
We want our tomatoes to break down, so use crushed tomatoes, or if you are me, use canned cherry tomatoes and crush them with the back of a spoon. If all you have are whole tomatoes, no problem. Dice them up or give them a quick spin with your immersion blender. Don’t discard any juice. We want it all.
Now give all that a mix and let it cook for 5 minutes. Be sure to stir the bottom of the pot to pick everything up. We’re off and running now. Add the water (5 cups), add the rinsed mung beans. In 30 – 40 minutes, you’ll have tender mung beans. And then, like it could get better, it can. We’re adding a can of coconut milk, chopped cilantro, and lime juice. Yes, you can omit the cilantro. It’s true, it tastes like soap to some people. This curry is far too good to risk that. When in doubt, serve cilantro as a garnish at the table.
Got questions? Here are a few answers
What do I serve with my most awesome curry? We like serving this curry over rice, but you can also go all uber nutrition and use quinoa. If I can be so bold, try a few potato flatbreads or go cross country and serve it with pita bread.
What if I don’t use coconut milk? I get it. Coconut milk is somewhat high in fat. Use a cup of plant milk and add ¼ - ½ tsp. of coconut extract (you’ll need to test this for yourself). That’s my skinny fix.
Can I go green? Yes indeed! Add chopped spinach after you add the coconut milk. If you use chopped kale, add it a bit earlier to allow it to soften up.
Can you freeze this curry? Seriously? You have leftovers? Yep, it’s a dream to freeze. Try making this ahead and put your name on it if you take it out of the house.
How long does it keep in the fridge? My rule is 4 - 5 days. I’ve never kept it that long, but that’s the cooked legume rule. Keep it in a sealed container. It’s the safest practice not to store it with the rice.
I can hear you now, yes, there are split mung beans (moong dal) out there. I’ll be upfront. I’ve not tested them with this recipe, and I don’t believe the texture or consistency of the curry would be quite the same. Not that it wouldn’t be tasty. Just different. If you want a substitute for mung beans (and you don’t, really), try pigeon peas or snow peas.
Trying a new curry recipe always makes my world brighter. Cooking and ingredient that isn’t often in the front of my mind, like that far away Pluto non-planet, gives it an exotic appeal. Maybe my gushing is leaning to the extreme, but just writing about my new beloved mung bean curry kind of makes me happy. Well, that deserves another batch for sure. Peace.Print
Creamy mung bean curry loaded with Indian spices and coconut milk is easy to make and a flavorful plant-based feast guaranteed to please.
- 1 Tbsp. cumin seeds
- 1 Tbsp. black mustard seeds
- 9 cloves garlic crushed (about 3 Tbsp.)
- 2 Tbsp. freshly grated or minced ginger
- 1 red chili or jalapeno sliced or finely chopped
- 2 Tbsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 1 - 14 oz. (400 gm.) can crushed tomatoes
- 1 ½ cups mung beans, rinsed and picked through to remove any stones
- 5 cups of water
- 1 - 14 oz. (400 ml.) can of coconut milk
- 1-2 medium limes, juiced
- 1/2 cup fresh cilantro, chopped
- Start with a heavy bottom medium pot. Heat that to medium and add 1 Tbsp. of cumin seeds and 1 Tbsp. of black mustard seeds. Toast the seeds for about 1 minute, stirring constantly. Don’t let them get too brown. Toast them just enough that they start to release their aromas.
- Immediately add the garlic, ginger, and red chili. Saute for 30 seconds to allow the chili to soften.
- Add 2 Tbsp. of coriander, 1 tsp. of turmeric, 1 tsp. of cayenne pepper, and 1 tsp. of salt. Just mix this around with your spoon and then add the tomatoes. If you need to break the tomato pieces up, use the back of a spoon against the side of the pot. Be careful that you don’t splatter tomato everywhere.
- Allow the tomato mixture to cook for 5 minutes so the tomatoes can start to break down. Stir a few times to pick up any garlic or spices that are stuck to the bottom of the pan.
- Add 5 cups of water and the mung beans. Stir them about so they are not just in one place. Bring the pot to a boil, then reduce the heat to a simmer and cover the pot.
- Cook the mung beans for 30 - 35 minutes until they are tender.
- Once the beans are tender, add the coconut milk, chopped cilantro, and the juice of 1 lime.
- Allow it to simmer for 5 minutes.
- Taste and add more lime juice or salt to taste.
- Serve over rice if desired.
- Be sure you have all the ingredients ready through the point where you add the water and mung beans. You don’t want to risk burning the cumin and mustard seeds.
- If you just whole rather than crushed tomatoes, you may need to dice or puree them before adding them to the pot. Be sure to add the juice.
- The total cooking time for the beans may vary depending on the age of the mung beans and the cooking heat. Mung beans do not require soaking.
- Add a few cups of chopped spinach to green up this dish. Add it at the end of the cooking process and cook it just enough to wilt it.
- I’ve not tested this recipe with split mung beans. If you use them in place of the whole beans, the texture will be different. Try substituting pigeon peas or snow peas if you can’t find mung beans.
- Category: Main Courses
- Cuisine: Indian
Keywords: mung bean curry