Mung Bean Curry

"Mung Bean Curry is well known for its healthy & delish credentials like its ‘bean cousin’ lentil curry. It’s all about soft nutty taste of mung beans along with coconut milk & other lovely spicy ingredients. Mung Bean Curry is a popular choice of day to day sri Lankan cooking."

1 Cup Mung beans (pre soaked with water)

1 Cup Water

1 Medium Onion (chopped)

4 Clove Garlic (chopped)

2 Small Green chillis (sliced)

10 Small Curry leaves

1 Teaspoon Curry powder

1 Teaspoon Chilli powder

1/4 Teaspoon Tumeric powder

1/2 Teaspoon Salt (or to taste)

1/2 Teaspoon Mustard seeds

3 Tablespoon Oil

1 Cup Coconut milk (thick)

Step 1
In a large bowl soak the mung beans with water over night (at least 4-6 hours).
Step 2
Drain the excess water and put mung beans in a sauce pan and add water, half a onion, 2 garlic clove, 4 curry leaves, curry powder, chilli powder, turmeric powder, green chilli and salt.
Step 3
Mix well all together and keep cooking until mung beans are boiled for about 12 minutes. Then pour coconut milk into the sauce pan & cook for further 8 minutes in low medium heat.
Step 4
Transfer the mung beans into a separate bowl and add oil into a sauce pan, when oil is hot add mustard seeds and fry for about 2 minutes until mustard seeds are popped.
Step 5
Now add remaining half a onion, garlic and curry leaves into the sauce pan and fry it for about 4 minutes on medium heat.
Step 6
When onions are brown add mung beans into the sauce pan and mix well. Adjust salt to your taste.
Step 7
Remove from the heat and serve hot with rice or bread.

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