Mung Bean and Coconut Curry! This healthy vegan curry is packed with Indian flavours, coconut milk, cilantro, and lime. It's incredibly easy and can be made in the Instant Pot or on the stove top (instructions are provided for both!). If you're looking for a delicious moong dal recipe, this is the one! Grab the recipe and let's get started!
Hands up if you have a packet of mung beans kicking around the back of your cupboard that you have no idea what to do with! Fear not, I'm here to help with a Mung Bean Curry that's so good if you and your family don't love it, I'll give you your money back.
Just kidding - there are no refunds on Hey Nutrition Lady.
But seriously, this is both one of the easiest and one of the most delicious recipes in my arsenal. It's hands down one of the most popular recipes on this site, and with good reason. Check the comments; it's amazeballs.
Are mung beans and moong dal the same thing?
Sort of... mung beans refer to the whole, intact bean that's encased in a green husk. This is what's in the picture below. Moong dal refers to mung beans with husk removed and split in half, so moong dal and split mung beans are the same thing. Moong dal will have slightly less dietary fiber, and will cook faster than whole mung beans.
This mung bean curry is a one-pot wonder. No fussing around with extra dishes, minimal cleanup, and not all that much chopping involved. Secondly, it features ingredients you've probably already got on hand: dried mung beans, canned tomatoes, garlic, ginger, and some fresh cilantro.
It's jam-packed with immune boosting foods (have you counted how many cloves of garlic are in that picture? that'd be nine, and yes, they're all going in!), and the mighty mung bean offers up a good dose of plant-based protein and gut-healthy fiber.
All of that is well and good, but folks, this curry is delicious. If mung beans aren't an ingredient you've cooked with before, I encourage you to give them a try. Unlike some other beans, they don't require soaking, so they're great for quick and easy meals.
And as beans go, mung is fairly easy to digest, so if you're someone who tends towards tummy troubles with other beans, I encourage you to give mung beans a go. When coupled with a spicy masala, coconut milk, and a touch of lime, this mung bean curry becomes a versatile meal. Sip it as a soup, or pair with brown rice or some warm naan bread if you're looking for something more substantial.
Tips for making a killer Mung Bean Curry:
- Ummmm, there are NINE cloves of garlic in this curry? Yes ma'am, and I encourage you to use 'em all. I promise you this doesn't come out a garlic bomb of a dish, and you won't reek like garlic after eating it. It just works, and in combination with all of the other spices, the garlic gets mellowed out.
- Can I use moong dal / split mung beans in this recipe? I haven't tested this personally, but I do believe it would work. However, using moong dal would result in a considerably different texture to the final product.
- Keep your ginger in the freezer! It lasts for ages that way so you'll pretty much always have some on hand for a recipe, plus it's waaaaaayyyy easier to grate from frozen.
- Have leftover mung bean curry? Lucky you! This recipe freezes like a dream, and is great for make-ahead meals.
- Want to green it up? Be my guest! Throw in some chopped spinach at the end of cooking and let it wilt down into the curry. Delicious!
- Can I made this recipe in the Instant Pot? Yes friends, you can! It won't save you all that much time but it comes out like a dream and you don't have to babysit the pot while the curry cooks. Instant Pot users please reduce the water to 3 cups!
- What if I don't have an Instant Pot? Then make this delicious vegan curry on the stove top! I've done it that way approximately one million times.
Hey Nutrition Lady, tell me about mung beans!
I'd be glad to! Mung beans are a good source of folate, dietary fiber, protein, phosphorus, iron, copper, magnesium, manganese, potassium and vitamin K. The protein-plus-fiber combination in beans is one of the things that makes them special. Mung or moong beans refer to the full, intact bean, whereas moong dal refers to a mung bean that has been hulled and split in half.
A one cup serving contains around 15g of fiber (over half of the daily recommended intake), and 15g of protein. Much of the fiber is indigestible, which supports digestive health, particularly in the lower part of our digestive tract.
The protein-fiber combination is also key in stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace. Beans are also rich in soluble fiber, which is helpful for lowering blood cholesterol levels and supporting cardiovascular health.
Other Tasty Curries you might enjoy:
Slow Cooker Chickpea Curry
Red Curry Coconut Stir-Fry
Curried Cauliflower Chickpea Wraps
Slow Cooker Red Lentil Dal
Mung Bean and Coconut Curry
Equipment
Ingredients
- 4 tablespoon canola oil or other neutral-flavoured oil
- 1 tablespoon whole cumin seeds
- 9 cloves garlic crushed (about 3 tablespoon crushed garlic)
- 14 oz can crushed tomatoes
- 2 tablespoon freshly grated ginger
- 2 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper
- 4 cups water
- 1 cup mung beans picked over for stones and well rinsed
- 14 oz can coconut milk
- 1-2 medium limes juiced
- ½ cup fresh cilantro chopped
Instructions
STOVE TOP INSTRUCTIONS
- In a large pot (I like to use my Dutch oven) heat the cooking oil over medium-high heat.4 tablespoon canola oil
- Add the cumin seeds and cook for about 1 minute, until they just begin to darken.1 tablespoon whole cumin seeds
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.9 cloves garlic
- Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne.14 oz can crushed tomatoes, 2 tablespoon freshly grated ginger, 2 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
- Sauté this mixture for 5 minutes, stirring frequently.
- Add the water and mung beans. Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.4 cups water, 1 cup mung beans
- Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.14 oz can coconut milk
- Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you'd like to add the second lime as well.½ cup fresh cilantro, 1-2 medium limes
- Serve hot.
INSTANT POT INSTRUCTIONS
- Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle.4 tablespoon canola oil, 1 tablespoon whole cumin seeds
- Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.9 cloves garlic
- Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.14 oz can crushed tomatoes, 2 tablespoon freshly grated ginger, 2 tablespoon ground coriander, 1 teaspoon turmeric, 1 teaspoon sea salt, ½ teaspoon cayenne pepper
- Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.1 cup mung beans
- Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.
- Stir in the coconut milk, cilantro, and lime juice. Serve!14 oz can coconut milk, 1-2 medium limes, ½ cup fresh cilantro
Video
Notes
- Nutrition values are an estimate only
- Many people have commented that this recipe contains too much water. I have tested it dozens of times and have never found this to be the case, but every stove is different and every batch of beans is a different age. Remember you can always start with less liquid and add more if needed.
- For Instant Pot reduce the water to 3 cups
- If you are sensitive to spice, please reduce the cayenne pepper to ¼ teaspoon or leave it out altogether.
Nutrition
This post contains affiliate links. As am Amazon affiliate, I earn from qualifying purchases.
Recipe adapted from Vij's At Home.
This recipe was originally published January 22, 2015. Last updated April 20, 2019.
Aycan says
This is the first recipe I've ever come across that anticipates inpatient people like me lol I loved that as you follow the instructions the quantities are written below it so you can work as you follow along that way 👌 made it so much easier for me!
Also tasted really good thank you!
Katie Trant says
So glad you appreciate that, Aycan! It drives me nuts when I have to scroll back and forth between the ingredients and the instructions!
Sam says
Yes!!! Thanks Katie <3 <3
Sam says
Right??? It's so great!! I hate having to switch from the ingredients list to the instructions, this is so much easier to use 🙂
Hazel Peters says
Delicious! I’ll share the recipe, but not my leftovers.
Tina Lilly says
This was my first time using mung beans and it will now be a recipe on repeat. It was easy and delicious! I didn’t have cumin seeds so I just used ground cumin. I used coconut cream instead of the milk and it was luxurious! I added spinach at the end for more veggies and I also cubed up some tofu for more protein; placed it on the bottom of the bowl and topped it off with the curry and it was amazing! Served it with warm naan. Thank you so much!
Katie Trant says
Hey Tina! So glad you enjoyed this one as much as we do 🙂
Sam says
Oooo spinach, I'm going to do that 🙂
Dawn Bauer says
I just made this recipe, honestly only because my friend gave me a large container of mung beans. I had never heard of them before!! I followed the recipe (because how can you rate it if you change it 🙄) and my husband had TWO bowls! Very good!! It’s a keeper!
Katie Trant says
Hey Dawn, I'm so glad you enjoyed this one as much as we do! And yes, lol, all the modifications before rating 🤦🏻♀️
Ana-Maria S says
Hi!Can you use curry powder instead of individual spices?
Katie Trant says
Hi Ana-Maria, using curry powder (a British invention, not actually Indian) would totally change the taste of the recipe, so I don't recommend it. This particular blend of spices is delicious, and we haven't tested the recipe in other ways.
Anca says
Just tried this one. I used Instant Pot, by mistake i added 4 cups of water but came out lovely. Thank you for this easy recipe
Katie Trant says
Hi Anca! Good to know it still came out well despite the extra water!
Linda Wilson says
Delicious! Comforting, rich, warm and flavorful! Thank you for a wonderful soup!
Katie Trant says
So glad you enjoyed this, Linda!
Jay says
Hi I’ve already soaked a cup of whole mung beans and they have started to sprout. If I use these will I need to change the amount of water used in the instant pot?
Katie Trant says
Hi Jay! I haven't tested this recipe with sprouted mung beans so I can't say for sure how to adapt it. I would imagine that you'd need to reduce both the amount of water AND the cooking time, but by how much I am not sure. If you try it, please let us know what you did and how it turned out!
Christine Clarke says
Made it on the stove top and it was delicious. Added spinach at the end and juice from one lime. Ate it with a flat bread. Nice and filling for our evening meal and some leftover for tomorrow.
Katie Trant says
I love the idea of adding spinach at the end, yum!
T says
Yes. It reduces time and water. I always soak and or sprout. Been making this for about 6 years now.
Jess says
Wonderful recipe!! I live alone so I halved it. I also don’t like wasting food so I usually throw in whatever needs to be used up. In this case I added a half jar of marinara (replacing the tomatoes), some mushrooms & a few handfuls of arugula. Delicious! This is a great recipe that lends itself to a bit of modification. Thank you Nutrition Lady! I’m a new fan 🙂
Katie Trant says
So glad you enjoyed this one, Jess!
rhi says
My husband and I enjoyed this recipe. Based on the comments below (thanks, folks!), I halved the liquid and doubled the beans to get about the right texture. I plan to make this again.
Maria says
Wow! This recipe is amazing! It’s my first time cooking mung beans and I’m in love thanks to this curry now. The taste is very unique in my opinion and so good! The recipe also has pretty simple ingredients and very easy to follow. Thank you, I’m going to make this curry all the time 🙂
Katie Trant says
Hey Maria! So glad you enjoyed this recipe as much as we do. I made this yesterday as a matter of fact, and it was a happy reminder of how good it is.
Amy says
This is fantastic! We are new to mung beans, having only tried a sprouted mung bean recipe before that did not go over well at all in this house. This recipe was a huge success and we will be adding this to the rotation. Thank you! We made it exactly as written and all 5 of us enjoyed it.
Katie Trant says
Yay! So glad to hear you enjoyed this one as much as we do!
Autumn Outland says
While I've never attempted a curry other than using a prepared curry paste, I was happy to try your recipe because I had all the ingredients. I substituted ground cumin however and still cooked it first in the oil. This came out amazing! This is my best attempt at a curry dish and I am so happy to be using my mung beans. I'll be making this all fall and winter.
Thanks!
Katie Trant says
So happy to hear you enjoyed this one, Autumn! And good to know that ground cumin works ok as well.
Jess says
This was absolutely delicious ! I made this for a friend and we both loved it. It has heated up well for leftovers too. Will be making again.
Katie Trant says
So happy to hear you enjoyed this, Jess!
Ciara says
I've been making this recipe regularly since at least 2020, it's especially yummy in the colder months and when I'm craving garlic and ginger to boost my immune system. I add a couple of heads of finely chopped pak choi towards the end of the cooking period and I serve with a handful of freshly air fried tofu on top with brown rice. One batch usually lasts 2 of us 3 dinners and on the last day I add some sriracha sauce to kick up the heat as the lime tends to fade by then . Awesome recipe, thank you!!
Katie Trant says
Hey Ciara! Thanks for the comment—so glad to hear you've enjoyed this recipe so much!
Jessica Custer says
This was absolutely delishious. I made this for a friend and we both loved it. It heated up well for leftovers too! Will be making it again.
Dave says
I rarely make internet recipes, but my usual sources had no suggestions for the mung beans I had purchased on a whim, so I searched for and found this.
Wow, it was terrific. I made it exactly as written, except halving the cayenne due to spouse's preference. (I also cooked the beans an extra 5 minutes.)
It was outstanding. I divided into six portions (saving four) and look forward to having it again. (And I did not find it to be soupy nor think it needed more spiciness.)
Katie Trant says
Hey Dave! So glad you enjoyed this one as much as we do 🙂
Sue B says
I made this over the course of a couple of days, as I checked every store around me for mung beans, to no avail. Finally made a trip to the Chinese grocery store today and found them.
I should’ve known reading the recipe that this would taste overwhelmingly of cumin, but I took a chance that the other ingredients would balance everything out. I would not make this again, but at least I got an introduction to mung beans, which I had never had before, and I’ll check out some of the other recipes. I’d love to find a few new healthy dishes to add to my binder!
RL says
I think you earned 5 stars with this one! At last, an online recipe that isn't chronically bland and underspiced! It actually tastes good and punchy lol. Glad I found this recipe when searching for a way to use up my mung beans.
Saw some liquid discussion below, I actually found the amount of liquid perfect, I ate this out of a bowl with a spoon.
Katie Trant says
Thanks RL!
Angela says
This was fantastic! I used 1 cup of veggie stock I needed to use up and 2 cups of water and it turned out perfectly. I tossed in spinach and cubed halibut at the end as well. My son and I loved it over rice!
Lee Case says
hey Nutrition Lady - I had a few feedback items related to 'extra liquid' comments from users of this recipe:
1. I pre-soaked my beans overnight and used 3 c. liquid knowing there would be extra because...
2. Once finished, I drained off the liquid, added yogurt, lime etc. + some of the same liquid to perfection then...
3. Used that 'extra sauce/liquid' as the basis of a chicken curry sauce base - whoa! I got an Extra Entree'~! LOVE this recipe!
Tom Mitchell says
Thank you for this delicious recipe and also for the accurate proportions of ingredients. It works perfectly, which is so often not the case with recipes found on the internet.
Katie Trant says
Yay! So glad you enjoyed this so much.
Jason says
Oh my! I just made this tonight for the first time and it is Amazing! I had to adjust the amounts of spices and ginger a bit to not aggravate my dosha, but so good.
Bitter foods balance me, so I threw in 1/4 cup fresh picked & chopped dandelion leaves. I think I may try adding a little bit of diced bitter melon).
Lauren says
I make this over and over again. I usually double it too. I use fresh tomatoes and squash them. I usually cook for 35 minutes rather than 30.
E says
Very good recipe how I had to add some more spices for me 🙂
For me as well too much liquid.
I have a question, nutrition: 392 cal is for how much ? A serving ? Grams ?
Thank you
Katie Trant says
The nutrition information is calculated per serving. However, the nutrition calculator is an estimate only and can be wildly inaccurate at times, so I always caution people to take those numbers with a grain of salt.
Nicola says
Way too watery. I suggest adding 2 cups of water instead of 4
Lisa Sloan says
There must be a typo Mung beans need to cook for 1.5 hours. Otherwise this recipe is delicious
Katie Trant says
I have never found that mung beans take this long and I have tested cooking with them extensively. However, there are a lot of factors that go into how long beans will take to cook, including how old the beans are, whether your water is hard or soft, and what altitude you live at. In any case, glad you found this recipe to be delicious!
Salma says
This was sooooo good and most importantly easy to make! I added some veggies like shallots, red bell pepper and celery just because I wanted more veggies and that’s what I had in the fridge 😀
Thank you for this recipe will definitely make it again 🙂
TT says
This recipe leads to mung bean heaven. I added mustard seeds, kaffir lime leaf, curry leaf and fenugreek for extra flavours and when I turn the heat off at the end throw in some organic spinach.
So tasty and easy to make. Thank you.
Katie Trant says
Mung bean heaven! That is quite the review 🙂
Lori says
Thanks for sharing this recipe. I initially used 4 cups of water as described however noticed it was too much so removed approx. 1 3/4 cups. Will freeze & use this extra lovely broth for a soup or stew. I would suggest that you please revise the recipe to use less water to avoid having new visitors, like myself, having to remove broth. Otherwise it is a nicely spiced & easy mung bean recipe.
Jo says
I always have mung beans (which I sprout) but for some reason had never cooked with them- until this recipe. This is a simple and wonderfully quick curry. I've now made it with and without greens and both versions are great. I made it on the stovetop and the liquid ratio/consistency was perfect. The only change I made was adding fresh minced chillis along with the ginger because I like spicy food. This will become a regular dish.
Jo
Katie Trant says
Yay! So glad you enjoyed this as much as we do, Jo!
Sarah says
Delicious! I don’t know if I’ve ever cooked mung beans before or not. I also thought this was a thick stew with only 3 cups of water, but then a thick soup with the coconut milk: I’d cut back the water a bit as well, or use the other poster’s suggestion regarding coconut powder.
Bruce says
Big fan of this recipe, we do it using the instant pot instructions and in the past have found it a tad more watery than we'd like (but not dramatically so). We did a few using less water than called for, and that worked well 🙂 Although since then we've moved to using coconut milk powder which has been brilliant because it's very easy to adjust the liquid (without being forced to add a whole tin) at the end then 🙂
We generally fry up some paneer to add as well 🙂
Katie Trant says
Coconut milk powder is a great idea! How much water do you typically use in the Instant Pot, out of curiosity?
Bruce says
When using the coconut milk powder, we use the suggested three cups of water - although would consider going lower than that if we weren't adding the paneer 🙂
I think we used to go two and a half cups of water (or maybe two and a quarter) when using tinned coconut milk to make it a bit thicker - although we swapped over to coconut milk powder a little while ago (it's so useful that it takes up so much less space, is easier to use in part (e.g. not using a full tin), and is still shelf stable 🙂 ), so my memory might be off 🙂
I do wonder whether we have slightly more watery tinned tomatoes, or something akin to that 🙂
Sheila Irvine says
I’ve never cooked with mung beans and thought I needed to soak them over night which I did, have I ruined them?
Katie Trant says
Nah, they're definitely not ruined. You will need to reduce the cooking time and reduce the liquid a little bit since they're soaked, but otherwise you're good to go!
Melvin says
Sorry, hit send before finishing.
Wow!!
I've always wanted to try Mung Beans. This was the perfect introduction. I'm loving this.
The Instant Pot directions were perfect. I did not change anything and it's perfect. I may try more water for a soup style but, this as is, is just fine.
Katie Trant says
Hey Melvin! So glad to hear this recipe worked out for you! Mung beans are the best 🙂
Melvin says
Wow!!
I've slats wanted to try Mung Beans. This was the perfect introduction. I'm loving this.
Madrigal says
Delicious! It did have more water than expected buy the longer i cooked the mung beans the more they absorbed the water. It was delicious over rice. Such a good base too.
Katie Trant says
Yay! Glad you enjoyed this one!
susie says
My curry was a bit too liquidy. too much liquid added, I think I should have purreed the tomatoes and I added in some paneer,, and spinach....
Any thoughts on how to make this better cornstarch and water flurry?
Katie Trant says
Hi Susie, I don't recommend adding cornstarch slurry to this recipe. If it's too liquidy, simmer it until it thickens up. It will also thicken as it cools.
Evie says
Thank you for the recipe. I loved how you wrote the ingredient amounts at each step which meant I didn't have to keep scrolling back up.
The flavour was nice but too soft overall for me. I think I understand what others mean by it being watery. I don't think it was watery per se but the ratio of sauce to mung bean seemed too high. However it was very easy to throw in chickpeas and whatever veg i had to add some bite and bulk it out. I would make again.
Dale says
This is absolutely the most delicious curry I have made in years! I don't tolerate chilli well so substituted a masala powder and called kitchen king.
Such a sweet tasting curry ... will definitely make it again!
Katie Trant says
So glad you liked this recipe, Dale!
Belinda says
I found this recipe, searching for ways to use mung beans, and so glad I did. Not only was the curry quick, easy, budget friendly and delicious, the actual recipe format was an absolute dream! I love, love, love that the ingredients needed for each step, were listed at the bottom of said step. So frustrating to have to keep scrolling up to find out what you need, if you happen to be a bit disorganised, like me, and not do all your prep first. I have never seen this before, but now I have, I can't understand why it isn't a common thing. Well done and thank you.
Katie Trant says
Hey Belinda! Thanks so much for the thoughtful comment. I am so glad you enjoyed this recipe as much as I do 🙂 And YES, having to scroll back and forth when I'm making a recipe drives me absolutely nuts, so I make sure to implement this feature in all of my new and updated recipes.
Heather says
What suggestions would you have to make and freeze. Not necessarily eat right away if possible.
Katie Trant says
Hi Heather! I freeze this recipe all the time. What I do is cook as directed, then portion into individual containers for freezing (I use empty yogurt containers) and allow them to cool completely before putting in the freezer. Then just pop them in, and they'll keep for 3-6 months.
Joannp says
I followed the instant pot version of the recipe exactly and this was definitely way too watery. It was fine until I added the coconut milk, so I believe the amount of coconut milk called for is off. Also unclear if this calls for full fat milk, I used lite coconut milk. I will try this again, but will slowly add the milk slowly until it is smooth, but not watery.
Katie Trant says
Hi Joann, I use full-fat coconut milk when I make this recipe. If your curry is turning out watery I'd use less water next time and use the full amount of coconut milk.
Karen says
Like others I stumbled across this site looking for a new way to use some mung beans I had. This is a fantastic dish! I ended up doubling the ginger, upped the garlic a bit used all the mung beans I had, 1 1/2C, forgot the lime juice and added cubed, seasoned and roasted firm tofu. I strongly recommend adding the tofu. I stuck with the 4 C of water and the texture was perfect. I loved that I had lots of leftovers because I couldn't get enough of this! I can't wait to explore other recipes on this site.
Katie Trant says
Hey Karen, sounds like some really tasty additions. So glad you enjoyed this one as much as we do 🙂
Nancy K says
I made this in a dutch oven on top of the stove. After reading the other reviews, I reduced the water to 2 cups. It worked out perfectly. Exactly like the picture, not too thin. It's very tasty. Personally, I'm not sure I would put in the lime juice next time. I used only 1/2 of a lime and I could taste it. But I think I prefer it without it. I put the curry in a bowl and added basmati rice on the side. Delicious. And easy to make.
Chanelle Lemm says
Obviously personal taste comes into it.. however from a nutritional point of view, the vitamin C in the lime will help with iron absorption in your body. Vegetarian forms of iron aren't as easily absorbed by our body, compared to meat forms 🙂
Heidi says
Hi. I went with three cups water and I swapped lemon for lime to cut the "bitter" of the ginger so my taste buds say YES!! to this recipe. Stirred in spinach. I will probably sprinkle with coconut flakes when I sit to eat this
Poppy says
This is the recipe that made me discover this site and I'm so grateful to have stumbled here. I made this curry and it is divine! It was easy peasy in the instapot. I doubled the ginger, added some chopped kale once it finished pressure cooking (let it sauté for another couple of minutes) to increase the veggie quotient and it came out beautifully!
Katie Trant says
Yay! So glad you enjoyed this one as much as we do 🙂
Jen says
So glad I stumbled on you’re site, Katie! The recipe was delicious. I do wish that I used less water but I added some jasmine rice and it’s more of a curry soup! I took a note for next time. I also added onion, peas, curry powder and garam masala.
amanda anderson says
Made it in the instapot / reduced the water to 3 cups and it was still hella soupy. But man was it good. Next time I will reduce the water to 1.5 cups and see how it goes. I love that it’s one pot with no cleanup. I’m
Also impressed that you used cumin and coriander instead of curry paste or powder. Minimum Ingredients. This recipe is a soupy winner in my book! 😋
Katie Trant says
Glad you enjoyed it despite the soupiness. I've made this recipe countless times and it always works out perfectly (as pictured) with 3 cups of water. The mung beans must be different where I live 🤷🏻♀️
Anna says
I also followed the recipe for the instant pot exactly and my result was soupy aswell. The taste is great but I recommend using at least one cup less water 🙂
Katie Trant says
Anna, how many cups of water did you use?
starchild says
can i substiute the tomato sauce with something else because i cant eat nightshade food and tomatoes are nightshade
Katie Trant says
The tomatoes are an important part of this recipe for both flavour and texture. I don't recommend making it without them.
Carolina says
What a delicious and special soup !
I prepared for the first time years ago for my family, and then again for a friend. Last week it was nice to hear from her that she still remembers this curry as one is the most delicious plates they have tried from me. So this week I prepared it again ( with half of the cayenne pepper)and my 3 year old child loves it ! 😍🤤🤩
Katie Trant says
Yay! So glad you enjoyed this one as much as we do 🙂
Darren says
This was amazing, much loved by young and old. I did a double batch right from the start and not regretting it, will have some frozen to use later. I think the ingredients were about right but with one mid-sized lemon (not lime) for the double. It started soupy (my son enjoyed it like that with some rice added in) but gradually absorbed the liquid. And thanks for the print recipe format, with the quantities of each ingredient re-listed under each step, it made it much easier to follow on my tablet (not having to scroll back and forth). Similarly, the print format removed the ads when I needed to actually cook. I will look for your other recipes here for sure.
Katie Trant says
So glad you enjoyed this one as much as we do, Darren.
Beth says
So, so good. I have made this in my Instant Pot several times. I have had a hankering for it recently, so today I went full bore and made Naan bread and rice to go with it. Pressuring up now, and I can hardly wait!
Katie Trant says
Yum! I should make naan bread one of these days too!
Cb says
Love this recipe! I add 6 oz of frozen spinach along with the coconut milk for added nutrition and color.
V says
So so good, even with not having all of the ingredients (I sub'ed with ground cumin and ground ginger)!! Definitely a bookmarked recipe.
I also added steamed, cubed sweet potato and spinach at the end alongside the coconut milk. 👌
Sara says
Aie wish I had read the reviews before making. It's so soupy, bummer! You might consider shifting the water in the recipe to 2 cups as others have mentioned. Thanks.
Katie Trant says
Hi Sara - out of curiosity, did you start with dried mung beans or canned?
Coral says
I’ve tried many many internet recipes for various different dahls and curries and this one was particularly flavoursome. I looked at the ingredients, method and comments and decided on how best to make it for my own tastes. I only used 1/4 can tomatoes (as these irritate my stomach), 1/4 can coconut milk (just not a coconut fan) and 1 lime - it still came out delicious.
After the comments about too much water I used 2 cups in my instant pot and although it cooked fine, it definitely needed 3 cups. I just added one after cooking and it was fine. Thanks for the recipe 😊
Katie Trant says
I always find 3 cups is necessary in the Instant Pot!
Diane says
This was soooo delicious! thank you
Keyana says
When I tell you I LOVE this recipe, I absolutely love it. I’ve put a little spin on it by adding a couple tablespoons of peanut butter as well as maple syrup to taste around the time you add coconut milk. Stir it well so it’s dissolved and incorporated. But it’s AMAZING! Sometimes you have to make a recipe your own. It’s a hit with my family. As we prefer a sweet/spicy flavor profile. Thank you.
Katie Trant says
Oh wow, I'll have to try the peanut butter next time we make this at home. Sounds delish!
Nancy K says
Adding peanut butter sounds interesting. I think I'll try that next time.
Nora says
Loved this recipe! I've written it down in my recipe book, and will definitely make it again.
Dayna says
I’ve made this many times always on the stove. I started to add a bit of Indian curry and English peas because they don’t turn to mush. The addition of peas is really yummy and I like the color and texture. I’ve also added some baby spinach some times if I have it in hand. I am curious however if it’s possible to make this in a slow cooker / crock pot? If so how would I do that? Thanks for this delicious recipe!
Raquel says
I've made this recipe twice so far and both times it is absolutely delicious! The first time I used 3 cups of water as I read the comments saying it was soupy. It still came out pretty soupy but a delicious soup. Last night I made it with 1 3/4 cup water and it turned out perfectly in my opinion! Even my meat eater husband loves it! I serve it on top of basmati rice with a nice dollop of ghee on top!! Definitely a keeper. Thank you so much. Also, I really loved the measurements in the directions, it helped so much!!
KR says
This was fantastic. I made it 3 times this last week and it gets better every time. Follow the recipe exactly. No substitutions.
If you want to cut the heat a little, reduce the cayenne. Besides that - it was awesome.
I made wild rice, this curry, and pan seared turbot (fish) with lemon sauce & capers.
Deb says
This was delicious! I used fresh tomatoes, 2 TBL lime juice, some garam masala and only 1 TBL of cumin seeds because my daughter isn't a big fan. It tasted a bit too tart/acidic the night that I made it, so I put a little sugar in it. The next day it tasted fantastic and I had it for breakfast and lunch. Definitely making this one again.
Kathy says
I added diced carrots and some honey, substituted sliced fresh tomatoes. It was seriously great! I don't like to use canola oil though so used olive oil. Also I prefer to soak the mung beans for 2 days and then remove the hulls, which is a bit labor-intensive but easier for me to digest.They also cook faster and you have to use less water and more volume of beans.
Nancy K says
I was thinking about adding sugar, because I think the lime made it a little too acidic for me. I'll try that. Sounds great!
Anne-Sophie says
Hi, I have mung beans in a can, can I use them and reduce the cooking time? And I suppose that one cup of mung bean = 2 of cooked ones?
Katie Trant says
If you use mung beans in a can I would stir them in at the end - otherwise they'll turn to complete mush! 1 cup of dried beans will yield approx 3 cups cooked, so you'll need two cans to make this work.
Mina says
Just tried this recipe for the first time and it was great! I had moong dal so I figured it might be best to use half the amount of water and half the amount of coconut milk. My guess was that it would likely cook faster and wouldn’t need as much liquid. It came out perfectly with the liquids cut in half. I kept all the other measurements as per the recipe….great flavor!! Thank you for sharing this.
Markus says
I found other mungo beans recipes better
Lily says
Wow what a pointless and unnecessary comment, Markus. Zero thanks for your completely irrelevant contribution to this comment section.
Sotires says
I used this recipe because it looked easy enough to do and I already had most of the ingredients. It worked out fine and tasted great. The first time I made it I used dried coconut, because that's what I had. I made it again recently, this time using a can of coconut milk, and found that the difference was well worth it.
I daresay there are plenty of other recipes around, but it's impossible to say whether one is better than another without making them and tasting them. Maybe you could post a link?
In any case, this one works for me, and as someone else said, your comment is totally pointless.
KR says
I made this with mung beans that I had sprouted for 3 days. I added only 1/2 the water, cooked for 15 minutes initially with beans and tomatoes, and then another 10 with coconut milk. Yum!
sally says
This was excellent. I used 3 cups in the instant pot and it worked great, though still on the soupier side, which was fine by me. I omitted the coconut milk but stirred in the 3 tablespoons of dried coconut milk at the end (to lighten it up, but I think coconut milk would be delicious too).
Tammy says
After reading all of your advice about cooking mung beans in the instapot, I was skeptical but this recipe came together beautifully. It's quick, comforting, and filling. Next time, I will float some greens on top.
Andi says
This is one of our favorite soups! We serve it over brown rice. I always keep some in the freezer for a quick supper or lunch. Thank you for this delicious recipe.
Katie Trant says
Glad you enjoyed it as much as I do!
Maisie says
Great recipe. Perfect for the instant pot.
Maria says
I made this almost exactly as stated but reduced the water because I wanted a thicker curry. I also sauteed the tomatoes before adding water and beans for a bit as I love the flavor that adds to food. Served with rice and it was absolutely delicious. YUM!!
maria straub says
I made this almost exactly as stated but reduced the water because I wanted a thicker curry. I also sauteed the tomatoes before adding water and beans for a bit as I love the flavor that adds to food. Served with rice and it was absolutely delicious. YUM!!
c says
Would not make again. Had one bowl and dumped the rest in the toilette. cayenne pepper adds to much heat without any flavour. calls for way to much lime juice. I used one lime and I got this weird spicy, sour soup with no depth of flavour. Should've been wary that a "curry" recipe doesn't include any curry powder, nor the combination of spices normally used for homemade curry powder. Very disappointing and makes me wonder if the chef tastes the end product before posting the recipe...
Fudge C says
To whoever “c” is that posted, genuinely don’t think you understand cooking mate. Curry powder requires cumin (in the recipe), turmeric (in the recipe), ginger (in the recipe), coriander (in the recipe) as well as salt. And too much lime? In a giant serving of curry I’m not sure I would consider one to two limes too much. Not sure what kind of inauthentic curry you’re referring to as your gold standard, but it’s probably not very good and certainly not as good as this one.
Laurie says
Absolutely delicious, made on the stove, so easy! A couple tweaks – soaked the beans overnight and into the afternoon, only had tomato paste in a tube so I squeezed in 1T + 1/3 C water and added a leftover 1/2 can of organic pumpkin puree (tis the season) instead to simmer with the spices. Only used 3C water. Tossed in a few curry leaves - voila, the perfect mung dal curry!! Beans cooked in 30 mins just like the recipe, not soupy at all. Next time will add a whole can pumpkin, right now it is just a hint but such a beautiful color. Might toss some spinach in bowls to wilt. This is a total keeper, and done in an hour (+ soaking). Thank you!
Maria says
Thank you for the great recipe. Just as a side note, it is good to add some black pepper to the curry to enhance the absorption of the curcumin in turmeric. Cheers
Alejandra GOMEZ ULLA says
OMG so delicious, great flavor. However, too much water, I think 2 cups may be better to get more creamy sauce, it didn't look like the one in the pictures but much more liquid. It was super testy anyways 😉
Thanks for the recipe
Michelle says
May I ask if you used an Instant Pot or stovetop? I’m reading conflicting reviews on the water quantity and am wondering if it has to do with the cooking method before I try this recipe myself. Thanks!
JR says
I think it's better to add crushed tomatoes later when cooking beans, as the acid makes the beans take longer to cook. I used 3 cups of water then added the tomatoes at the end and it was still more watery than expected. Next time I'll try 2 cups and add the tomatoes when the liquid is getting very low. It might also be a good recipe for powdered coconut milk instead of canned, but I didn't have any to hand. The flavour is great though.
Joan Yoon says
I love the recipe! I have been using the recipe for a couple of years, the highlight of my vegetarian life the journey that started a couple of years ago.
Michelle says
May I ask if you make it on the stovetop or in an Instant Pot? Reviews seem to be conflicting and I suspect it’s because stovetop method requires either less water than the prescribed 4 cups (unless chef is willing to simmer down for a very long time until it reduces enough to thicken)… I plan to use Instant Pot but am scared to use the full 4 cups and end up with a watery meal.
Katie Trant says
Hi Michelle, for Instant Pot I reduce the water to 3 cups and it turns out perfectly.
Mai-Ling Savage says
I use an instant pot. It works really well. 3 cups is fine.
Alicia says
I doctored it up quite a bit. So in the future, my garlic, ginger (especially), cilantro measurements will be packed (tightly). I'll try 2.5c of water in the Instant pot and keep reducing till it's right. But overall, this is a VERY easy recipe for such a great healthy, flavorful dish. With short-grain brown rice it's very satisfying! It definitely tastes better the next day.
Ellen says
I think 2-3 cups of water would have been fine on the stovetop. It turned out a bit more soupy for me than the pictures.
C says
Amazing!!! I am not a fan of bottled curry powder so I had always stirred away from any recipe that had the word "curry" in it. My brother, who is an amazing cook, finally educated me about curry being an actual dish and not having anything to do with curry powder. I absolutely loved this recipe. I did tweak a few things. I didn't have crushed tomatoes so I used marinara sauce and a few chopped tomatoes. I was afraid that the cayenne would make it too spicy so I substituted paprika instead. I didn't have cilantro so I used parsley. I took the suggestions of reducing the water and since I was using a large jar of marinara sauce I used only 2 cups of water. I also used this paste mixture of minced garlic, shallots, salt, olive oil and cilantro (which I make batches of and freeze) instead of the plain garlic.
I look forward to trying some of your other recipes.
Rachel Albright says
I wish I'd read the reviews, first! Way too much water. I've simmered for 50 minutes, and it's still a very watery consistency. Wonderful flavor, though!
Terry says
Flavor is delicious. I used dried mung beans stove top method and it took 60min to soften. Next time I will soak the beans overnight.
Ellie says
Love this recipe but 4 cups is too much liquid as others have said. I also think that it needs an hour for he mung beans to cook before adding the coconut
Nicki says
My boys s are meat & carbohydrate eaters - BUT they loved the your Mung Bean & Coconut Curry. I still served it with crusty bread, but there was no complaints about the absences of meat. It is now a staple in our monthly menu. Thank you for introducing us to mung beans.
Nicole says
I had trouble finding dried mung beans so I used two cans of pigeon peas including their juice in place of the dried beans and the four cups of water. The dramatically cut down the cook time.
I barely put a pinch of cayenne and I'm so glad I didn't use the whole teaspoon. I did this as a meal prep with two friends and the one who used the whole tsp of cayenne liked it but it's really really spicy. She thought maybe the recipe was created for someone who's lost their sense of taste and can only taste spicy like what happened to her. So word to the wise, you can always add cayenne but you can't take it out. I served this curry over brown rice and with a side of Naan. It was a really delicious dinner!
Ketil says
Like everyone has said, 4 cups is waaay too much liquid. And it took a lot longer than 30 minutes. But it was a tasty soup.
Karina Villafranca says
I love this curry, I cook it nearly on a weekly basis. It is easy, quick and very very tasty. Thank you very much.
Mariela Morandi says
Thanks for sharing this recipe! I did some adjust for my taste like using roasted garlic , plus kale and less coconut milk.
karen kirby says
4 cups of water - makes the curry thin in my opinion. Otherwise - loved it. Will reduce water next time. Used the method on the stove top.
Janet says
A + + Very similar to how I make my curry. I spiced my curry a little different - no cayenne and I added my imported curry from Japan (the best) in addition to the ratios of other spices in the recipe. I also added celery during the simmer and garnished with green garic. I normally make this type of curry with yellow split peas or red lentils. Mung beans tougher and nuttier but it was great. Mung beans do need to cook longer to break down better for the curry. I Will definitely be making this again. Like the mung beans. Thanks for sharing!!!
Christine says
This was very delicious! I used only 1/4 the cayenne, and it was still a bit spicy for me. Also added chopped fresh spinach with the coconut milk. Next time I will add sweet potatoes before I let it simmer. Served with basmati rice. Super yummy and will be making again! Thanks for posting!
Charlene says
Great dish - completed in the slow cooker. 3:1ratio water to mung beans is ideal. Not too spicy tbh. I used creamed coconut instead of canned - great and delicious. Would love to have added a pic with comment - definitely worth cooking for a new mung bean chef!
Sotires says
I made it, although with a few substitutions. I used dried coconut instead of the can, but somehow the coconut taste disappeared with the cooking. Maybe next time I'll sprinkle it over the top of the finished dish. I had to google cilantro. It turns out to be just fresh coriander. The metric units are a bit funny - try looking for a 396.89 g can crushed tomatoes. I used a 400 g can but didn't bother to take out half a teaspoon.
Otilia says
Yummy, this is really good! Well go on my monthly rotation 😋😋😋