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Gujarati Dry Mung Bean Curry

Gujarati Dry Mung Bean Curry
dry gujarati mung bean curry 2

As promised, here is a recipe for a traditional, flavour-packed dry curry which pairs brilliantly with Gujarati Kadhi. If you know someone who is notorious for complaining about ‘boring old lentils’- or indeed you are that person, then I very much doubt you will feel the same way about this dish. Traditionally, the predominant flavours are garlic and a little cinnamon. Have I ever told you how amazing cinnamon is with lentils? I have now.

The strong flavours of this Dry Mung Bean Curry completes a meal when paired with mellower dishes like Kadhi and plain rice. I really hope you give it a try… It’s one of my favourites!

(Serves 4)

1 ½ cups mung beans
1 small pinch baking powder
1 tbsp sunflower oil
1 tsp mustard seeds
2 tsp cumin seeds
¼ tsp asafoetida (optional)
5-6 curry leaves
1 tbsp garlic, minced
2 medium hot chillies, minced
1 medium tomato, chopped
½ tsp turmeric
1 tbsp lemon juice or to taste
1 tsp cinnamon powder
Salt to taste
Sugar to taste
¼ cup chopped coriander


1. Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until al-dente. If you have a pressure cooker that’s about 6-7 whistles. Drain and set aside.

2. In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Sauté until aromatic. Obviously don’t let it burn.

3. Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.

4. Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.

5. Throw in the chopped coriander, combine and serve.

dry gujarati mung bean curry

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Sunday 3rd of July 2016

Sanjana ji it looks too good. Leme try this tomorrow and will update here. Ur recipe looks very easy to make i dnt know abt the baking powder but will see what and how does that helps.


Wednesday 6th of July 2016

Hi Shalin. Yes, please let me know how it goes for you. The baking powder helps tenderise the lentils evenly while they cook. It's an old trick my mum was taught by her dad!

New Indian food for the new year | TMI Food

Thursday 15th of January 2015

[…] After a hiatus, this week I made baingan (eggplant/aubergine) ka salan, bottle gourd fry, pumpkin erissery (I actually used butternut squash) and Gujarati mung bean curry. […]


Wednesday 12th of May 2010

Perfect bowl of bean curry :D


Sunday 9th of May 2010

I always cook it as a dessert soup or into a bean paste. Never thought of it in curry. Looks very delicious. Thanks for sharing.


Sunday 9th of May 2010

Very delicious with gujarati kadhi indeed.

as always amazing....delicious....thanxxx