Mung Bean Curry

★★★★★ 278 Ratings

Description:

Mung Bean Curry is a light, nutritious, and flavorful Sri Lankan dish made with mung beans, coconut milk, and a blend of aromatic spices. This vegetarian curry is a staple in Sri Lankan households, often served with rice or roti. The mung beans are cooked until tender and then simmered in a creamy coconut milk sauce infused with spices like turmeric, curry powder, and mustard seeds. Its simplicity, health benefits, and delicious taste make it a favorite among both vegetarians and non-vegetarians.

Ingredients:

• 1 cup mung beans (green or yellow)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 green chilies, sliced
• 1 sprig curry leaves
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 cup thick coconut milk
• 1 cup thin coconut milk (or water)
• 1 tbsp oil
• Salt to taste

Instructions

Step 1: Prepare the Mung Beans

1. Rinse 1 cup of mung beans thoroughly under cold water.
2. Soak the beans in water for 1-2 hours to soften them (optional but recommended).
3. Drain the beans and set aside.

Step 2: Cook the Mung Beans

1. In a large pot, add the soaked mung beans and 3 cups of water.
2. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the beans are tender. Drain and set aside.

Step 3: Sauté the Aromatics

1. Heat 1 tbsp oil in a large pan over medium heat.
2. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Let them splutter.
3. Add 1 chopped onion, 2 minced garlic cloves, 1-inch minced ginger, 2 sliced green chilies, and 1 sprig of curry leaves. Sauté until the onions are soft and golden.

Step 4: Add the Spices

1. Add 1 tbsp curry powder and 1/2 tsp turmeric powder. Stir well to coat the aromatics.

Step 5: Cook the Curry

1. Add the cooked mung beans to the pan and mix well with the spices.
2. Pour in 1 cup of thin coconut milk (or water) and simmer for 10-15 minutes, allowing the flavors to meld.

Step 6: Add Thick Coconut Milk

1. Stir in 1 cup of thick coconut milk and simmer for another 5-7 minutes. Avoid boiling vigorously to prevent the coconut milk from curdling.

Step 7: Adjust Seasoning and Serve

1. Taste the curry and adjust the salt and spice levels as needed.
2. Serve hot with rice, roti, or string hoppers.

Tips for Perfect Mung Bean Curry:

• Soaking the mung beans reduces cooking time and makes them easier to digest.
• Use fresh coconut milk for the best flavor. If using canned coconut milk, shake well before use.
• For a richer flavor, toast the spices (curry powder, turmeric, mustard seeds, and cumin seeds) in a dry pan before adding them to the curry.
• Adjust the amount of green chilies based on your spice tolerance.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the coconut milk.

Cultural Significance:

Mung Bean Curry is a beloved dish in Sri Lankan cuisine, often enjoyed as a light and nutritious meal. Mung beans are a staple in Sri Lankan households, valued for their health benefits and versatility. This curry is a common feature in everyday meals, reflecting the island’s tradition of using simple, wholesome ingredients to create flavorful dishes. Its creamy texture and aromatic spices make it a comforting and satisfying meal, embodying the essence of Sri Lankan home cooking.