Mung Bean Curry

Mung Bean Curry

This lentil is known by a few different names, Mung/moong or green gram. You may not be familiar with it, but, have you had bean sprouts before? If so, that is the sprouted version of this bean. This is very common in a Keralite household and everyone makes it differently. My mom would make this in a different way with less gravy. I personally like it with some creamy gravy.

This lentil is very nutritious and a very cheap way to bulk up a meal. If you are a vegetarian this is a great source of protein too. I usually find these in Indian stores but nowadays you can find them in some supermarket chains too. When prepping this lentil make sure to rinse this well or until the water runs clear.

Preparation Time – 20 Minutes

Cook Time – 45 Minutes

Serves – 8

Ingredients

Mung beans/Green Gram  – 2 cups, rinsed and drained

Water – 5 cups

Tomatoes – 2, diced

Onions – 3, small, diced

Garlic – 5 cloves, minced

Ginger – 1 Tablespoon

Curry powder – 3 Teaspoons

Cumin powder – 1/4 Teaspoon

Chili powder – 1/4 Teaspoon

Garam Masala – 3 Teaspoons

Spinach – 2 cups, roughly chopped

Coconut milk – 1 cup

Cilantro – 1/4 cup, chopped

Salt – 1 1/2 Teaspoon

Ghee – 3 Tablespoons

Directions

In a pot, bring the mung beans and the water to a boil. Reduce heat to medium and cook for 25 to 30 minutes or until they start to split a bit. Do not overcook as it will get extremely mushy. Once done, take away from heat and keep aside.

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In a saucepan, heat the ghee on medium, add onions, garlic, ginger and salt. Fry till golden brown.

Mom’s tip: Adding salt now helps draw water from the onions and helps them brown faster.

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On low heat, add your powdered spices and fry for about 30 seconds or till you can smell the aroma. Do not burn them.

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Add the tomatoes and cilantro and cook till they are cook down and the oil starts to seperate at the edges.

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Add the chopped spinach and cook for a minute or till it wilts.

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Add the cooked mung beans, taste for salt and mix well. Simmer for 5 minutes and then add the coconut milk, let it heat through and turn off the heat.

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This will thicken as it sits and the beans will absorb the liquid. I find that it tastes better after it sits for about 10 minutes or so.

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I serve this with white rice and some raita but you can also serve this with naan or parathas. The beans will be soft and should barely have any bite to it, so it is creamy in texture. You can omit the chili in this if you would like it less spicy or you can replace it with fresh green chillies and add it along with the tomatoes. If you want to make it richer, you could replace the coconut milk with cream towards the end.

Mung Bean Curry
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Course: Side Dish
Cuisine: Indian
Servings: 8
Author: Anne Mutisya
Ingredients
  • 2 cups Mung Beans, rinsed and drained
  • 5 cups Water
  • 2 Medium Tomatoes, diced
  • 2 Medium Onions, diced
  • 5 cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 3 tsps Curry powder
  • 1/4 tsp Cumin powder
  • 3 tsp Garam Masala
  • 1 1/2 tsp Salt
  • 2 cups Spinach, roughly chopped optional
  • 1 cup Coconut Milk
  • 3 tbsps Ghee
Instructions
  1. In a pot, bring the mung beans and the water to a boil. Reduce heat to medium and cook for 25 to 30 minutes or until they start to split a bit. Do not overcook as it will get extremely mushy. Once done, take away from heat and keep aside.

  2. In a saucepan, heat the ghee on medium, add onions, garlic, ginger and salt. Fry till golden brown.

  3. On low heat, add your powdered spices and fry for about 30 seconds or till you can smell the aroma. Be careful as not to burn them.

  4. Add the tomatoes and cilantro and cook till they are cook down and the oil starts to seperate at the edges.

  5. Add the chopped spinach and cook for a minute or till it wilts.

  6. Add the cooked mung beans, taste for salt and mix well. Simmer for 5 minutes and then add the coconut milk, let it heat through and turn off the heat. Serve hot.

These are things you may need to make this dish:

   

 

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