Mung Bean Curry

Mung bean curry is a hearty one-pot dish featuring mung beans simmered in a fragrant tomato-onion sauce seasoned with warming spices.

I took my yellow split peas dal and transformed it into this curried mung beans recipe, and I’m absolutely loving it! It’s simple to prepare, which is why I often make curries, they're not only packed with flavor but also a budget-friendly way to feed a family. If you enjoy recipes like these, you might also want to try my chickpea lentil curry or spinach sweet potato chickpea curry next, or for fun and portable, you’ll love my veggie curry puffs.

Ingredients

I start with dry mung beans, also known as green gram. You can find them at Asian grocery stores, bulk food sections, or online. Remember to give them a good rinse and soak them in warm water for at least two hours before cooking; this step helps them soften and soak up all the delicious flavors.

The sauce base is incredibly simple: just fresh onion and tomato, finely chopped so they break down into a rich curry. I also add a spoonful of tomato paste to deepen the flavor and enrich the sauce.

For spices, my go-to is this Keen's curry powder, which adds that nostalgic, bold flavor. I also mix in cumin, turmeric, and chili powders for warmth and color. A bit of onion and garlic powders enhances the fresh aromatics without overwhelming them.

When it comes to aromatics, I always use fresh garlic and ginger, either grated or finely chopped. Feel free to adjust the amounts based on how much kick you prefer.

For liquid, I typically use vegetable stock to keep the flavors vibrant. If I don’t have any on hand, water with a pinch of Himalayan salt works just fine, especially since the spices contribute a lot of flavor already.

Finally, fresh parsley adds a lovely brightness. I toss in the chopped stalks while it cooks and sprinkle the leaves on top just before serving. A squeeze of lime or lemon juice right at the end really elevates the dish and brings everything to life.

Serving Suggestions

My family loves eating curried mung bean with either boiled, steamed or mashed potatoes and an equal amount fresh side of salad.

You can also try it with oven-baked sweet potatoes, a side of rice such as Instant Pot basmati rice or flatbread (plain or garlic), along with some steamed vegetables such as broccoli.

We also love to top it with some fresh chili and a side of pickled veg.