India

Gujarati Dry Mung Bean Curry

Name: Gujarati Dry Mung Bean Curry
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: India
Ingredients: 1 small pinch small pinch baking powder; 2 medium medium chillies; 1 teaspoon teaspoon cinnamon powder; 0.25 cup cup coriander; 2 teaspoons teaspoons cumin seeds; 6 curry leaves; 1 tablespoon tablespoon garlic; 1 tablespoon tablespoon lemon juice or; 1.5 cups cups mung beans; 1 teaspoon teaspoon mustard seeds; 4 servings servings salt; 4 servings servings sugar; 1 tablespoon tablespoon sunflower oil; 1 medium medium tomato; 0.5 teaspoon teaspoon turmeric

Gujarati Dry Mung Bean Curry takes about 45 minutes from beginning to end. This main course has 376 calories, 20g of protein, and 5g of fat per serving. This recipe serves 4 and costs $1.64 per…

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By CookInstruction Kitchen Published 5 Sep 2026 Updated 12 Oct 2026 Updated Updated 21 hours ago

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 4
Difficulty: Medium

Ingredients

1 small pinch baking powder

2 medium chillies

1 teaspoon cinnamon powder

0.25 cup coriander

2 teaspoons cumin seeds

6 curry leaves

1 tablespoon garlic

1 tablespoon lemon juice or

1.5 cups mung beans

1 teaspoon mustard seeds

4 servings salt

4 servings sugar

1 tablespoon sunflower oil

1 medium tomato

0.5 teaspoon turmeric

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

Wash the mung beans and boil them in plenty of hot water with a pinch of baking powder until al-dente. If you have a pressure cooker thats about 6-7 whistles.

Step 2

Drain and set aside.In a large pan heat the oil and add the mustard seeds (wait for them to pop) then add the cumin seeds, asafoetida, curry leaves, garlic and chillies. Saut until aromatic. Obviously dont let it burn.

Step 3

Add the tomatoes, turmeric and mung beans and cook for two minutes. Be careful not to mash it up as you stir.

Step 4

Add the salt, sugar, lemon juice and cinnamon powder and cook for a further two minutes.Throw in the chopped coriander, combine and serve.

Tagged: Dairy free Dinner Gluten free Lacto ovo vegetarian Lunch Main course Main dish Vegan

foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 4 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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