Mung beans, also known as green gram, are nutrient-rich beans widely used in Indian cooking. They are especially great for warmer temperatures due to their cooling properties.
This delicious curry recipe is very simple. You can make it in under 30 minutes using a pressure cooker or an Instant Pot.
In this recipe, I used mung beans that I sprouted at home. Mung beans are particularly easy to grow on your own. Here’s how you can grow mung beans:
- Soak the mung beans in water for 6 hours.
- After soaking, drain the water and place the beans in a glass bowl.
- Cover the bowl with a cotton cloth or simply a plate.
- Leave the bowl in a warm place for 2-3 days.
Make sure to check on the beans once a day to ensure they are not too dry and that all the beans are sprouting. If you’re using a bowl, gently mix the beans to encourage even growth. If you notice they are getting too dry, sprinkle a little water over them. After 2-3 days, they will be ready to use.
Mung sprouts are also available at the stores, so you can get them from there as well.
I hope you try this, and enjoy it as much as I do each time!
Sprouted Mung Beans Curry
Recipe by
Servings
2-3 servings
Cooking time
30 minutes
Ingredients
- 1 cup mung beans or green gram, soaked overnight and sprouted
- 2 cups of water
- 1 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 cumin seeds
- a pinch of hing (asafoetida)
- 2 garlic cloves, finely chopped
- 2 green chilies, finely chopped
- a few curry leaves
- 1 small red onion, finely chopped
- 2 medium tomatoes, finely chopped
- Powdered spices:
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper powder
- 1 tsp kashmiri red chili powder (or to taste)
- 1 tsp coriander powder
- 3/4 tsp garam masala
- a handful of chopped coriander leaves
- lime juice (optional)
- salt to taste
Directions
- Heat oil in a pressure cooker. Add mustard and cumin seeds, once they pop and sizzle, add chopped garlic cloves, green chilies, hing, and curry leaves.
- Add the chopped onion and saute until translucent. Add the powdered spices: turmeric powder, black pepper powder, kashmiri red chili powder, coriander powder, and garam masala. Saute these ingredients for a few seconds.
- Add sliced tomatoes, sprinkle some salt over them, cover, and cook until soft.
- Add sprouted mung beans and water. Stir and allow the water to come to a boil.
- Pressure Cook: Cover the cooker lid and pressure cook until 3-4 whistles and turn off the heat. Once the pressure releases, open the lid and gently mash the mung beans. Adjust consistency if necessary.
- Taste: Taste for salt and seasoning, and adjust if necessary.
- Garnish and Serve: Garnish with chopped coriander leaves. Drizzle some lime juice over the curry (optional). Serve hot with whole wheat chapatis or freshly made brown rice. Include a side of salad. Enjoy!
Recipe Images:
Notes
Feel free to include vegetables like potatoes and eggplant in this recipe. They add texture and flavor to the curry.
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Happy cooking, happy eating!
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