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Mung Bean Curry

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 220g dried mung beans

  • 1 medium tomato, chopped

  • 1/2 tsp turmeric

  • 1 tbsp lemon juice

  • 1 tsp ground cinnamon

  • Salt to taste

  • Sugar to taste

  • Handful fresh coriander, chopped

  • 1 small pinch baking powder

  • 1 tbsp sunflower oil

  • 1 tsp mustard seeds

  • 2 tsp cumin seeds

  • 1/4 tsp asafoetida (optional)

  • 5-6 fresh curry leaves

  • 1 tbsp garlic, minced

  • 2 medium hot chillies, minced


Step 1

Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until tender. If you have a pressure cooker that's about 6-7 whistles. Drain and set aside.

Step 2

In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Saute until aromatic.

Step 3

Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up too much as you stir.

Step 4

Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.

Step 5

Throw in the chopped coriander, mix again and serve with hot, buttery chapattis and plain yogurt.


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