Mung Bean Curry

This is Mira Manek’s recipe from her book ‘Saffron Soul’.

I always make double quantity and freeze half as it freezes really well.

Ingredients marked (W) available from Weigh Ahead

  • 200g mung beans (w)
  • 1 litre water
  • tbsp coconut oil (w)
  • ½ tsp mustard seeds (w)
  • ½ tsp Cumin seeds (w)
  • 1/4 tsp Fenugreek seeds
  • 1/4 tsp Asafoetida
  • 10 Curry leaves (w)
  • 1 tsp crushed chillies (w)
  • 2 Onions
  • 4 cloves Garlic crushed
  • 3cm piece ginger, grated
  • 1 tsp Turmeric, ground (w)
  • 1/4 tsp Cumin, ground (w)
  • 1 tsp Coriander, ground (w)
  • 2 tsp Himalayan salt or sea salt (w)
  • 1 tbsp Jaggery or coconut sugar
  • 1 handful Coriander
  • 4 Tomatoes, chopped
  • 1 tbsp tomato puree (w)
  • 1/2 Lime, juice of


  1. Place the mung beans and water in a large saucepan and bring to the boil. Method. Simmer for about 30 minutes until soft.
  2. Melt the coconut oil in a frying pan and add the mustard seeds, cumin seeds and fenugreek seeds. Once the mustard seeds are popping add the asafoetida, curry leaves and crushed chillies, then immediately add the onions.
  3. Fry the onions until slightly browned then add the garlic, ginger, turmeric, cumin and coriander, salt and jaggery. Stir together for 1 minute and then add the coriander, chopped tomatoes and tomato puree.
  4. Add the cooked mung beans and the cooking water (add more water if needed). Leave to simmer for about 10 minutes then squeeze in the lime and serve with rice.