May 7, 2010

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

And off I go again. A stack of theory on feminist science fiction awaits me… Wish me luck!

Did you make this?

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25 responses to “Gujarati Dry Mung Bean Curry”

  1. Priya (Yallapantula) Mitharwal says:

    Simply love the ingredients and the process and of course the pic. I am sure to try it next time I am cooking moong.

  2. Ushnish Ghosh says:

    Dear Sanjana
    I dont like dal mostly, eating germinated Mung everyday has enhanced my disliking for lentil in general.
    I shall try this one, looks great, especially the Garlic .cinnamon combo
    Many Bong Dal recipes contain cinnamon and other garam masalas….
    Have nice weekend and happy studdying !!!

  3. Stacy says:

    I have mung beans and a pressure cooker (that I don't know how to use so thank you for pointing out the number of whistles!) I am excited to try this. Good luck with your school work!

  4. 5 Star Foodie says:

    Sounds like a super delicious curry!

  5. Kathy Gori says:

    this looks great!!! can't wait to try it.

  6. Shama Nagarajan says:

    nice recipe dear…too good

  7. Priya says:

    Nutritious, delicious and protein packed curry makes me drool…good luck for ur studies..

  8. AshKuku says:

    I love mung beans… and always savored what my mom made for a festival our place…. She made a curry as an accompaniment for another steamed prep called moode or kotte which is shaped into pyramids with jack fruit leaves…. Oh! I love that combo……


  9. Annu says:

    Hi Sanjana, I love Dry Mung Bean curry. It is one of my favourite along with Gujarati dhal. Thank you so much for putting this on your blog. I will try this next week and let you know how it turned out. Just one question how much sugar should I put in the Mung curry? You have listed according to the taste?? Thanks. Ok have a good weekend. Kind regards, Annu.

  10. Sanjana says:

    Thank you everyone- I can't tell you how much I love reading your comments- I really hope you enjoy this classic dish!

    Annu- Thanks. I would add around 1-2 tsps to balance the flavours of the lemon, salt and chilli. However this depends on how sensitive your palate is to sweet flavours. This Gujarati curry should be hot sweet and sour so try to use that as a guide 🙂

    Hope that helps!

  11. Preeti Kashyap says:

    This is so nutritious and yummy! Do participate in my ongoing event sanju!

  12. Mr. P says:

    Oh mon Dieu, que je veux manger ce curry!

    Guess who's in Paris?

  13. Anncoo says:

    Mmm…very delicious and nutritious!

  14. Apu says:

    Lovely recipe!! This tastes very yummy!!

  15. sangeeta says:

    i love this dal with rotis and mostly and you'd be surprised that i make it sometimes for breakfast as it is…..a bit milder n topped with some green chutny.
    the pic looks lovely..

  16. Vegetable Matter says:

    This looks amazing. We're growing mung beans right now. I wish they'd hurry up so I can make your curry. I guess we could break down and buy the dried ones, though.

  17. Jay says:

    Looks superb yaar, feel to have it right now…Very nutritious…!

  18. Vaishali Sharma says:

    Love the mung curry anytime! I am always up for lentils and all the green vegetables too 🙂
    Your recipe looks perfect and pics are gr8 as always!
    All the best for your Theory work!

  19. Trix says:

    Girl, can you please just hop on a plane and come over here and cook for me right now? I'll wait!

  20. SAINT BAPU says:

    Very delicious with gujarati kadhi indeed.

    as always amazing….delicious….thanxxx

  21. MaryMoh says:

    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.

  22. Yasmeen says:

    Perfect bowl of bean curry 😀

  23. […] 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. […]

  24. Shalin says:

    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.

    • Sanjana says:

      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!

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