Mung bean curry with coconut – Vegan, Gluten-free

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This Mung bean curry is a mild curry to go with rice. If you love to include pulses in your lunch, I recommend this. High in protein, it’s good for kids.

How to make Mung bean curry

The mung beans or green gram are rich in protein and need to be included in your diet on a regular basis. This is so easy curry. The only time taken is to cook the mung beans. It is done easily in the pressure cooker or Instant Pot. Once it is done, then add the veggies and spice powders. Cook it and add the tamarind extract. When the raw smell goes, add the ground coconut. Temper it. Serve with a warm bowl of rice. Enjoy with some Okra fry, Potato podimas or jeera aloo.

Need a Mung bean snack? Do not miss Sukhiyan or Vegan Mung bean fritters.

More curry recipes

Vegan Okra curry

Ulli theeyal

Varutharacha Sambar

Instant pot Aloo gobi curry

Kumbalanga parupu curry

Love curry? Check out Best Indian Curry recipes.

Stepwise recipe for mung bean curry

Ingredients

Green gram dal/ Mung bean – 1/2 cup

Tamarind – a small lemon-sized

Shallots – 6 or 7 (if using onion – 1/4 cup chopped)

Turmeric powder – 1/4 tsp

Tomato – 1 chopped

Salt – as required

Coconut – 1/4 cup

Jeera seeds – 1 tsp

Methi seeds – 4 or 5

Curry leaves – few

Red chili powder – 1 tsp

Coriander powder – 2 tsp

Oil – 1 tsp

To temper

Oil – 1 tsp

Mustard seeds – few

Curry leaves – few

Garlic – 2 pods crushed

Method

• Pressure cook Mung bean with 1 cup of water for two or three whistles.
• Soak tamarind in 1/2 cup water.
• Grind grated coconut, methi seeds, and cumin seeds to smooth paste.
• In the cooked green gram add shallots, tomato, red chili powder, coriander powder, and turmeric powder. If needed add 1/2 cup of water.
• Let it boil and the shallots, and tomato get cooked. Then add tamarind extract.
• Let it boil till the raw smell of tamarind goes.
• Add the ground coconut paste along with the required water and salt and boil thoroughly. Keep aside.
• Heat oil in a pan and temper all the ingredients under ‘ to temper’.
• When the garlic becomes golden, switch off and pour the tempering into the curry.
• Serve along with rice.

Notes

1. You can dry roast green gram dal for a few minutes before pressure cooking.

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