Mung Bean Curry

I got this very tasty spicy mung bean recipe from the fabulous Lisa’s Kitchen, I just increased the chillies a bit and left the sugar out, it worked really well and I’ll definitely be making it again. It would go well as a side with another curry dish or with rice or chapati but it is just as good on its own.

Serves 4


225g dried whole mung beans, rinsed well and soaked overnight or for 6 hours
4 fresh red or green chillies, finely chopped
1 inch fresh ginger, minced
1 teaspoon turmeric
1/4 teaspoon of cayenne
1/4 teaspoon of ground fenugreek
1 teaspoon salt
1 small tomato, finely chopped
1/2 teaspoon amchoor (dried mango) powder
1/2 teaspoon garam masala
Handful of fresh parsley leaves, chopped
1/2 teaspoon asafoetida
1 teaspoon cumin seeds
1 teaspoon chilli powder
1 tablespoon rapeseed oil


1. Drain and rinse the soaked mung beans and add to a pan with 750ml of water with the turmeric, salt, ginger, cayenne, ground fenugreek and chillies. Bring to the boil then reduce to medium heat and simmer covered for 30 – 40 minutes until the beans are tender.
2. Add the tomato, amchoor, sugar, garam masala and parsley and simmer for another 5 – 10 minutes.
3. Heat the oil in pan on a medium heat and add the asafoetida, cumin seeds and chilli powder and stir for one minute then add to the cooked mung beans and cook covered for 5 minutes.

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