Sprouted Mung Bean Curry Recipe – Authentic Indian Tamarind & Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Sprouted Mung Bean Curry Recipe – Authentic Indian Tamarind & Coconut Delight

Introduction

Oh, this curry! It’s one of those dishes that just feels like home. I first made this Sprouted Mung Bean Curry years ago, trying to recreate a version my grandmother used to make. It’s a beautiful blend of tangy tamarind, earthy sprouts, and warm South Indian spices. It’s surprisingly easy to make, and honestly, it’s a dish that gets better with time. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a flavour explosion! It’s packed with protein from the mung beans, bursting with fresh flavours, and incredibly satisfying. Plus, it’s a fantastic way to incorporate healthy sprouts into your diet. It’s a comforting, flavourful meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious Sprouted Mung Bean Curry:

• 2 teaspoons sesame oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 2 medium onions, finely chopped
• 2 ripe tomatoes, chopped
• 1 inch ginger, minced
• 1 teaspoon turmeric powder
• 2 teaspoons chilli powder (adjust to taste!)
• 2 teaspoons coriander powder
• 1.5 teaspoons salt
• 1 inch tamarind pulp (soaked in 2 cups water)
• 2 cups sprouted mung bean
• 0.33 cup thick coconut milk (optional)
• 2 sprigs coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sesame Oil: Regional Variations & Health Benefits
Sesame oil is a staple in South Indian cooking. It adds a lovely nutty aroma. You can use either light or dark sesame oil – dark sesame oil has a more intense flavour. (Approx. 15ml)

Mustard Seeds & Cumin Seeds: The South Indian Flavour Base
These little seeds are the foundation of so many South Indian dishes. Don’t skip them! They need to splutter in the hot oil to release their flavour. (Approx. 2.5ml each)

Dried Red Chillies: Spice Level & Types
I use Byadagi chillies for colour and a mild heat. You can use Kashmiri chillies for a similar effect, or adjust the number of chillies based on your spice preference.

Curry Leaves: Fresh vs. Dried & Aromatic Impact
Fresh curry leaves are always best! They have an incredible aroma. If you can’t find fresh, you can use dried, but use about half the amount.

Sprouted Mung Beans: Nutritional Value & Preparation
Sprouting the mung beans makes them easier to digest and increases their nutritional value. You can easily sprout them at home – just soak them overnight and then leave them in a damp cloth for a day or two. (Approx. 280g)

Tamarind Pulp: Sourcing & Tangy Flavour Profile
Tamarind provides that signature tangy flavour. You can find tamarind pulp in Indian grocery stores. Soaking it in water helps extract the flavour.

Coconut Milk: Optional Creaminess & Regional Preferences
Coconut milk adds a lovely creaminess, but it’s not essential. Some families always add it, others don’t! It depends on your preference and the region. (Approx. 80ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the sesame oil in a pan over medium heat. Once hot, add the mustard seeds, cumin seeds, dried red chillies, and curry leaves. Let them splutter – this is important for releasing their flavour!
2. Add the chopped onions and sauté for about 5 minutes, until they’re softened and lightly browned. Patience is key here; nicely browned onions build a great flavour base.
3. Now, add the chopped tomatoes, minced ginger, turmeric powder, chilli powder, coriander powder, and salt. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
4. Stir in the tamarind pulp and the sprouted mung beans. Give everything a good mix, then cover the pan and simmer for about 20 minutes, or until the sprouts are tender and the curry has thickened.
5. If you’re using it, stir in the coconut milk and fresh curry leaves during the last few minutes of cooking. Heat through gently.
6. Garnish with fresh coriander leaves and serve hot with rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the sesame oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your tamarind pulp doesn’t contain any hidden ingredients.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce the amount of chilli powder for a milder curry, or add more for a spicier kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptation (Onam/Pongal Special): This curry is often made during Onam and Pongal festivals in South India. It’s a wonderful addition to the festive spread.

Serving Suggestions

This Sprouted Mung Bean Curry is best served hot with steamed rice. A side of papadums (Indian crispy wafers) and a cooling raita (yogurt dip) would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

What are sprouted mung beans and why are they used in this curry?
Sprouted mung beans are mung beans that have been allowed to germinate. They’re more nutritious and easier to digest than regular mung beans, and they add a lovely texture to the curry.

Can I use pre-soaked tamarind paste instead of tamarind pulp?
Yes, you can! Use about 2 tablespoons of tamarind paste mixed with 1 cup of water.

Is it essential to use coconut milk for an authentic flavour?
Not essential, but it does add a lovely creaminess and richness. It’s a matter of personal preference.

How can I adjust the spice level of this curry?
Reduce or increase the amount of chilli powder. You can also remove the seeds from the dried red chillies to reduce the heat.

Can this curry be made ahead of time?
Absolutely! It actually tastes better the next day.

What is the best type of rice to serve with this curry?
Basmati rice or any other long-grain rice works beautifully. A simple steamed rice is perfect for soaking up all that delicious gravy!