Mung Bean Curry

Mung beans are delicious in curry. They are small legumes and even though they are dried they require a shorter cooking time than other bigger beans. They become tender and absorb the flavours in the curry. This is a simple and tasty meal.

Here’s my recipe for mung bean curry.


  • 1 cup of dried mung beans soaked for 2 hours

  • 1 onion diced

  • 1 cup of stewed tomatoes

  • 4 cloves of garlic

  • 2 inch piece of ginger

  • 1 tablespoon of turmeric

  • 1 tablespoon of cumin seeds

  • 1 tablespoon of ground cumin

  • 1 tablespoon of ground coriander

  • salt to taste



  • Using a mortar and pestle make a rough paste with the garlic and ginger.




  • Heat some cooking oil in a pan and add the cumin seeds and once they start to sputter add the onions and brown them.



  • Then add the pureed garlic and ginger, tomatoes, ground cumin, ground coriander, chilli powder, tomato puree, mung beans and salt to taste. Cover it all with water and put a lid on it and cook it for 20 minutes.





  • Remove the lid and cook the beans for 10 minutes longer until the beans are tender and the gravy has thickened.






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