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Kapha/Vata Balancing, Pitta in Moderation

Mung Bean Curry

This delicious mung bean curry is not only packed with flavor but also rich in nutrients like protein, fiber, and antioxidants. Consuming mung beans improves digestion, supports immune function, and reduces inflammation. It pairs well with rice, chapati or millet and balances all 3 doshas (Vata, Pitta and Kapha).

Total Time
40 min
Difficulty
Medium
Simple Tasty Recipes

Ingredients for 4 – 5  Servings

  • 2 tsp

    Coriander Seeds

  • 1 tsp

    Cumin Seeds

  • 1 tsp

    Fennel Seeds

  • 1 tsp

    Tamarind Paste

  • 1 piece

    Chili (unseeded)

  • 2

    Shallots

  • 2

    Garlic Cloves

  • 2

    Stalks Curry Leaves

  • 1 cup

    Grated Coconut or Dry Coconut

  • 2 cups

    Mung Beans

  • 1 tsp

    Turmeric Powder

  • 2 tsb

    Mustard Seeds

  • 2 tsp

    Salt

  • 1/2 tsp

    Garam Masala

  • 1

    Medium Sized Tomato

  • 2 tbsp

    Coconut or Sunflower Oil

  • 1 tbsp

    Chopped Cilantro

Total Time

  • Cooking Time
    40 min

Goes Great with

Preparation

  1. Soak the mung beans overnight or in hot water for a minimum of 4 hours

  2. Add the mung beans into a pot with water, turmeric powder and salt

  3. Cook until the mung beans begin to soften (20-25 mins)

  4. Mix the spices (coriander, cumin, fennel, tamarind, chilli, shallots, and garlic) with the coconut and 1/2 cup of water and blend into a fine paste.

  5. Heat the oil in a saucepan and add the mustard seeds

  6. Chop the tomato into small pieces

  7. When the mustard seeds begin to pop, add the curry leaves and tomato and cook for 2 minutes or until soft

  8. Add the mung beans with the water and the spice paste into the saucepan and bring to boil. Add more salt if needed

  9. Garnish with chopped cilantro

Goes Great with