Indian·vegan·easy

Gujarati Dry Mung Bean Curry

Name: Gujarati Dry Mung Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.0 small pinch baking powder; 2.0 medium chillies; 1.0 teaspoon cinnamon powder; 0.25 cup coriander; 2.0 teaspoons cumin seeds; 6.0 curry leaves; 1.0 tablespoon garlic; 1.0 tablespoon lemon juice or; 1.5 cups mung beans; 1.0 teaspoon mustard seeds; 4.0 servings salt; 4.0 servings sugar; 1.0 tablespoon sunflower oil; 1.0 medium tomato; 0.5 teaspoon turmeric

This vibrant Gujarati dry mung bean curry delivers a bold yet balanced flavor profile, where earthy mung beans meet a lively blend of spices and fresh cilantro. The dish strikes a satisfying contrast between tender, slightly nutty legumes and a dry, crumbly texture that clings to each bite. A squeeze of lemon brightens the spices, making it both refreshing and deeply satisfying. Worth making for its wholesome simplicity, it’s a nourishing staple that proves plant-based meals can be anything but bland.

45 min(prep 15 + cook 30)

4 servings

250 kcal

4.8

Ingredients

baking powder1.0 small pinch
chillies2.0 medium
cinnamon powder1.0 teaspoon
coriander0.25 cup
cumin seeds2.0 teaspoons
curry leaves6.0
garlic1.0 tablespoon
lemon juice or1.0 tablespoon
mung beans1.5 cups
mustard seeds1.0 teaspoon
salt4.0 servings
sugar4.0 servings
sunflower oil1.0 tablespoon
tomato1.0 medium
turmeric0.5 teaspoon

Nutrition

250 kcalper serving

Protein15g21%

Carbs40g55%

Fat5g7%

Fiber10g14%

Sugar3g4%

Directions

1
Soak the mung beans in water for 4 hours, then drain and rinse.
2
Boil the mung beans in fresh water with a pinch of baking powder and turmeric until tender but not mushy, about 20 minutes. Drain and set aside.
3
Heat sunflower oil in a pan over medium heat. Add mustard seeds and cumin seeds; let them splutter.
4
Add finely chopped garlic, slit green chillies, and curry leaves. Sauté for 1 minute until fragrant.
5
Add finely chopped tomato and cook until soft, about 3 minutes.
6
Stir in cinnamon powder, salt, and sugar. Cook for 1 minute.
7
Add the boiled mung beans and mix well. Cook for 5 minutes, stirring occasionally.
8
Remove from heat, stir in lemon juice, and garnish with chopped coriander. Serve hot.

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