Mung bean curry

Mung bean curry



Call it a warm, wholesome, spicy hug in a bowl. This protein filled curry works well, just by itself or with some brown rice.


Once you have your sprouted mung beans, this recipe is easy to put together on a cold night.


Mung beans are a rich source of protein, fiber, folate and iron.


This recipe is vegan, vegetarian and also detox friendly.


What you will need:

  • 2 cups Sprouted mung beans (check out this recipe on how to sprout mung beans)
  • 1 tablespoon oil
  • A pinch of asafetida
  • ½ teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon cayenne powder
  • 1 teaspoon coriander powder
  • ½ teaspoon mango powder
  • 1 cup water
  • Cilantro for garnish
  • Salt to taste



  • In a pan, add the oil and let it heat up
  • Add the cumin seeds and the asafetida
  • After the cumin seeds start crackling add in the sprouted mung beans
  • Sauté and heat for about 1 minute
  • Add water and all the spices (except mango powder)
  • Cover the pan with the lid and let it boil for 2 -3 minutes
  • If you would like a watery consistency you can add some more water – make sure to adjust the spices accordingly
  • Turn off the stove. Add in the mango powder and stir
  • Garnish with cilantro


Let me know in the comments if you try it or tag me on instagram!

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