Lunch, Dinner and Entrees

Sprouted mung beans in coconut cilantro curry sauce

Mung beans are bright green colored small legumes. They have their skin intact so high in fiber and since they are small, they are very quick to cook. I always soak mung for a few hours in water, drain, and tie them in a muslin cloth and let it sprout. The mung look very pretty with tiny tails and this makes it even more easier to digest. 

Today’s preparation is a very simple but super delicious and flavorful. It is my mother-in-law’s recipe, she prepared this dish for me when I was newly married and it hit the spot…. Of course 🤪

It is not your usual curry, the only flavors are cilantro, ginger and green chilies. This is ground with fresh coconut to a smooth paste. Just season cumin seeds, cook the mung and add the ground paste. Heat on very low flame; that’s all it takes. The intricate cilantro flavor will permeate the legumes and provide a creamy and tasty bite. The ginger and green chillies will provide a mild zing without overpowering the delicate dish. Take care not to overcook the beans; they will become mushy very quickly. It took a maximum of 7-10 minutes tops to finish cooking. Try to soak and sprout the mung over the weekend and store in air-tight container in fridge. Grind up the paste while the mung is cooking. This dish will come together in 15 minutes. Pour a ladleful on top of cooked rice and enjoy with some chips! Homely, humble daily meals … nothing fancy 😇 yet makes you crave for it often! 

Sprouted mung beans in coconut cilantro curry sauce

This recipe is very simple but super delicious and flavorful. It is not your usual curry, the only flavors are cilantro, ginger and green chilies. This is ground with fresh coconut to a smooth paste. Just seasoned with cumin seeds. This dish comes together in 15 minutes.
Cook Time15 mins
Soak and Sprout the Mung beans –8 hrs
Course: Main Course
Cuisine: Indian
Servings: 8

Ingredients

  • 2 cups Mung beans soaked and sprouted
  • 1/2 cup Coconut grated fresh
  • 4 Green chillies
  • 2 inch Ginger piece
  • Cilantro handful
  • 1 tsp Cumin seeds
  • 1 tsp Oil

Instructions

  • Heat a large skillet, add oil and cumin seeds; fry to golden
  • Add the mung beans, sprinkle water and cook – about 7 – 10 minutes until beans are cooked but still have a bite to it (drizzle water as needed to keep it moist while cooking) 
  • Meanwhile grind the coconut with green chillies, ginger and cilantro to a smooth paste
  • Add the paste to the beans, season with salt and bring to a very low boil 
  • Seasoned mung beans in coconut curry is ready to enjoy! 

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