Mung Bean curry -a curry like no other. It’s aromatic and flavorful with a rich coconut based sauce. Easy to make and great for weeknight meal. Pair it with warm rice or chapati and you’ll have your new favorite.
Mung bean curry is a staple in my home. I guarantee it will be a staple in your home too once you hear about the wonderful health benefits you get.
The Nutritional Value of Mung Bean
Mung beans are loaded with protein, potassium, zinc, and copper.
Also, magnesium, folate, dietary fiber, manganese, and vitamins B5 and B6.
Aside from the many health benefits, mung beans are also pretty low in calories.
This property makes this Mung Bean Curry suitable for maintaining a healthy weight.
Creamy Mung Bean Curry
Mung beans belong in the legume family. It is mainly cultivated in India and the regions around it but has found a home even in some countries in Africa.
In Kenyan, Mung beans are refer to as “green grams.”
Mung Beans needs a shorter cooking time compared to other legumes. Therefore, it is beneficial when going for a quick and healthy meal.
How to Make Mung Beans Curry
Mung beans have a distinct flavor that is so unique, but I love it. I cook it in a flavorful and delicious tomato, garlic and onion sauce.
Then I season with a blend of oriental spices like coriander, curry powder, and garam masala.
Also, I add a pinch of chili for a slight kick. The addition of coconut milk crowns this mung beans curry with a creaminess that is so irresistible.
I have it over a bed of warm rice or chapati and I am good to go.
Tips for a quick Mung Bean Curry
To make your work even more comfortable, soak your mung beans overnight.
Cook in a pressure cooker the next day. It will take about 10 minutes as opposed to cooking on the stove top.
Add vegetables like carrots and paprika if desired.
Soak overnight to shorten cooking time.
Mung Beans curry (Ndengu / green grams curry)
- 1 1/2 cups dried Mung beans
- 3 ripe tomatoes finely chopped
- 4 cups water (1000 ml)
- 1 cup coconut milk (250 ml)
- 1 large onion finely chopped
- 4 tbsp cooking oil
- 1 tsp garlic finely minced
- 1 tsp ginger finely minced
- 1 tsp black pepper
- 1 tsp curry powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp sea salt
- 1 tsp bouillon powder (or 1 bouillon cube)
- 1/2 cup coriander leaves roughly chopped
- 1/4 tsp chili powder (optional)
- Wash the mung beans thoroughly and soak in clean water for about 2 hours, preferably, overnight. Drain the water.
- Bring water to a rolling boil in a medium-sized saucepan over medium heat.
- Add the Mung beans and the salt and cover. Boil for about 30 minutes. Set aside.
- On medium heat, place a large saucepan and heat the oil. Add the onion and fry till lightly brown.
- Follow by adding the garlic and ginger and continue frying for another minute.
- After that, add curry powder, black pepper, coriander powder, chili powder, garam masala and bouillon powder and fry for 30 seconds.
- Add the tomatoes and stir well. Reduce the heat to medium-low.
- Cover the pot and cook for about 10 to 12 minutes till the tomatoes are soft. Don’t forget to stir occasionally.
- Add the Mung beans and the coconut milk. Stir well.
- Cover the pot and let simmer for 15 minutes.
- Throw in the coriander leaves, adjust the seasoning to your taste and stir.
- Serve with some plain coconut rice or chapati.
What do you think about this Mung Beans Curry recipe? Leave me a comment; I would love to hear from you.
If you loved this recipe, you might also like Kidney Beans Curry.