Uncle Bill's Mung Bean Curry

READY IN: 8hrs 27mins




  • In a medium size saucepan, measure mung beans, cover with water, cover saucepan and let beans soak overnight.
  • To a large frying pan, add oil and bring to high heat.
  • In a small mixing bowl, mix together cumin seeds, mustard seeds and turmeric. Add to the frying pan, cover immediately and fry quickly shaking the frying pan until seeds begin to pop; about 1 minute.
  • To the frying pan, add crushed tomatoes, garlic, ginger, coriander, cumin, sugar, and salt and cook until mixture bubbles; about 3 to 5 minutes, stirring occasionally.
  • Drain mung beans, rinse saucepan and return mung beans to the same saucepan.
  • Add 2 cups of water, bring to boil, cover and simmer for about 20 minutes or until beans are tender.
  • Drain mung beans and add to the mixture in the frying pan.
  • Add cilantro and stir to mix well.
  • Serve immediately.
  • You can substitute and use red kidney beans, black eyed beans or Garbanzo beans.
  • If using canned beans, you do not need to soak them overnight.