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simple mung bean curry
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Simple Mung Bean Curry

Quick and easy simple mung bean curry, simply made with mung beans and basic spices, can be made either in Instant Pot or Indian style pressure cooker!
Cook Time20 minutes
Natural Pressure Release15 minutes
Servings: 3

Ingredients

  • 1 cup Mung Beans
  • 1½ tsp Salt
  • 1½ tsp Oil
  • ½ tsp Red Chili Powder
  • 1½ tsp Cumin Coriander Powder
  • ¼ tsp Garam Masala ½ tsp for more spice level
  • 2 tsp Jaggery more/less/none based on your preference, the amount I mention will not make this curry any sweet, it will complement other spices so well!!

Tempering

  • 1 tbsp Oil
  • 2 tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 1 tsp Thai Green Chilis 2-3 thai green chilis or 1 serrano
  • ½ tsp Turmeric Powder

Garnishing

  • ¼ cup Chopped Cilantro
  • 2 tsp Lemon Juice

Instructions

  • Wash 1 cup of mung beans and place it in a pressure cooker or IP with 2 cups of water, ½ tsp of salt and 1 tsp oil
  • If using Indian style pressure cooker, do 5-6 whistles (3-4 whistles if you soak the beans for few hours). Let the pressure release naturally all the way.
  • If using Instant Pot, close the lid, secure the valve and put it on high pressure for 20 minutes (15 MIN cook time if you soak the beans for few hours). Once the times goes off, let the pressure release naturally for 15 min and rest manually.
  • Once you open the pressure cooker, you will see mung beans have used up pretty much all the water during boiling process. Add 1-2 cups of water (more or less) to boiled mung beans to give them stew like consistency. Add little water at a time and stir to check the consistency, keep adding more if needed. Keep them aside and prepare for tempering/tadka/vaghar.
  • Heat 1 tbsp of oil in a small pan. Saute minced garlic, grated ginger and chopped thai green chilis on low/medium heat until raw smell of garlic goes away (1-3 min). Do not brown/burn the garlic.
  • Add ½ tsp of turmeric powder in the garlic mixture, mix it and cook for few more seconds.
  • Add the tempering to boiled mung beans.
  • Add 1 tsp salt along with other dry spices (red chili powder, cumin coriander powder, garam masala). Mix well. Use back of the spoon to mush some beans, this will help thicken the curry.
  • Bring mung bean curry to boil while keeping IP on saute mode, or keeping Indian style pressure cooker on medium heat. It should be stew like consistency, so add more water if needed. Keep simmering for 3-5 minutes, or until the curry gets to desired thickness.
  • Add jaggery, mix well and simmer for couple more minutes.
  • Turn the heat off, add lemon juice and freshly chopped cilantro.
  • Mix well and serve it with roti, chapati, rotla, paratha, rice, quinoa etc, with side of crunchy salad (kachumber), pickle and papad!
    simple mung bean curry