This Split Mung Bean Curry, also called yellow mung bean dal, is a South Asian classic - naturally vegan, packed with protein, and full of warming spices that make the whole house smell incredible.
I love making this curry. I buy bags of split mung beans at my local Asian supermarket.
After making Vegan Quiche, I still have enough leftovers in the bag to make this curry a few times. It's warm, super flavorful, and makes the house smell amazing.
Do you like curries? Try this super simple Vegan Red Curry Tofu Bowl and Chickpea Coconut Curry Soup.
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Why You'll Love This Dish
- Split mung beans are a powerhouse of nutrition.
- There's something inherently comforting about a bowl of warm, aromatic curry.
- Mung beans are known for being particularly easy on the digestive system, making this curry an excellent choice for those with a sensitive stomach or looking for a light yet fulfilling meal.
What Are Split Mung Beans (Yellow Mung Beans)?
Split mung beans are whole green mung beans that have been hulled and split in half. When you remove the green skin and split them open, you get those small, flat, yellow pieces - which is why they're sold interchangeably as "yellow mung beans" or "split yellow mung beans." Same thing, different names depending on where you're shopping.
They cook faster than whole mung beans, have a milder, slightly sweet flavor, and break down into a creamy, soft texture - perfect for dal and curries. You'll find them in Indian or Asian grocery stores, usually labeled as moong dal or split mung beans.
Ingredient Overview
Here's the lineup for this culinary event, along with some notes. For quantities, see the recipe card.
- My youngest treats chunks of tomatoes like kryptonite, so I've become a master of disguise with a can of tomato puree in this recipe. If you're not feeding a mini tomato phobia, feel free to swap in two medium-sized tomatoes. They can be chopped or pureed.
- If you've got a mortar and pestle handy, mash the garlic for this recipe. It intensifies the garlic's deliciousness. But don't worry, if you're more of a mince-and-go kind of chef, that works perfectly fine, too.
- Grated ginger is great in this recipe however, those frozen cubes of ginger found at Trader Joe's are super handy!
- If you're looking to save some chopping time, grab a can of green chilies from the Hispanic aisle at the grocery store. They're a speedy shortcut!
Variations
- Cube up some tofu and toss it in. It's a great way to pack in more protein.
- You can add kale instead of spinach. Add carrots, peas, or bell peppers for more variety.
How to Cook Split Mung Beans
Split mung beans are one of the more forgiving legumes to cook. Here's what to know:
- Do you need to soak them? Not strictly - but soaking for even 30 minutes cuts the cook time and makes them easier to digest.
- How long do they take? About 25-30 minutes simmering in water or broth, until they're completely soft and starting to break down. In this curry, they cook right in the pot with everything else.
- Ratio: About 1 cup dry split mung beans to 3-4 cups of liquid, depending on whether you want them thick (dal-style) or soupier.
- Can you overcook them? Sort of - if you cook them too long they'll go fully mushy and lose their shape. For this curry, that's fine - it adds to the creamy texture. If you want them to hold their shape a little more, pull them off the heat once they're just tender.
How To Make Split Mung Bean Curry
Behold the journey from humble ingredients to a delicious meal. See the recipe card for details.
Step 1: Heat oil in a medium pot over medium heat. Add mustard and cumin seeds; stir until they sizzle and pop.
Step 2: Sauté onions with salt until translucent, about 5 minutes.
Step 3: Stir in minced garlic and grated ginger. Cook for 1 minute.
Step 4: Add green chilies, sweet potato, and zucchini. Cook 5-7 minutes.
Step 5: Mix in turmeric, coriander, cumin, garam masala, and salt. Saute for 1 minute.
Step 6: Add tomato puree and cook for 5 minutes to reduce acidity. Add soaked mung beans and 4 cups water; bring to a boil. Simmer for about 30 minutes or until beans and veggies are soft.
Step 7: Stir in coconut milk and spinach after cooking.
Step 8: Adjust seasonings to taste and garnish with fresh cilantro. Serve with a squeeze of lemon juice.
Top Tips
- Soak the split mung beans for a few hours before cooking. This shortens the cooking time and helps them cook more evenly.
- Adjust the water to make the dal as thick or soupy as possible. Four cups give a stew-like thicker consistency.
- Briefly toasting the spices in oil can really amp up their flavors. This step can make a big difference in the depth of flavor in your curry, so don't skip it.
- Cook the curry on a low simmer. This allows the flavors to meld together beautifully and ensures the beans get perfectly soft without getting mushy.
- If you're sautéing the veggies and notice some brown bits at the bottom of the pan, splash in a tablespoon of water to scoop up the caramelized goodness.
- As you get closer to the finish line with your curry, make sure to give it a stir now and then. You don't want the beans sticking and burning at the bottom.
- Add more water to reach your desired consistency if your curry is too thick. If it's too thin, let it simmer a bit longer to reduce.
- Let the curry sit for a few minutes off the heat before serving. This little rest period lets the flavors come together even more.
Serving Suggestions
- Serve it over a bed of steaming basmati or jasmine rice.
- Accompany it with warm Indian flatbreads like naan, roti, or chapati.
- A spoonful of plain vegan yogurt can add a creamy, cooling element, especially if the curry comes out spicy.
- Serve with a simple cucumber salad like Asian Spicy Cucumber Salad or a mixed greens salad.
- Sprinkle some toasted almonds or cashews on top for an extra crunch.
- Serve with crispy papadums on the side for a crunchy texture.
Split Mung Bean Curry FAQS
It can be, but it doesn't have to be. The heat level is adjustable based on the amount and type of chili pepper used.
While split mung beans themselves are a good source of protein, you can certainly add other proteins like tofu.
Leftovers can be stored in the refrigerator for 3-4 days and reheated on the stove or microwave. For longer storage, the curry can also be frozen for up to 3 months.
Yes, but remember that whole mung beans will take longer and have a different texture.
Recipe Card
Split Mung Bean Curry
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 medium onion finely chopped
- 4 cloves garlic paste or minced
- 1 inch piece of ginger grated
- 1 sweet potatoes cubed
- 1 large zucchini halved rounds
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ¾ teaspoon salt
- 1 cup mung beans green moong dal, soaked for a few hours
- 4 cups water
- 1 14-ounce can tomato puree
- 2 green chilies chopped (remove seeds for less spiciness)
- 1 14 ounce can coconut milk
- 1 handful spinach fresh or frozen
- fresh cilantro for garnish
- fresh lemon juice
Instructions
- Preparation: Rinse and soak the mung beans in water for a few hours. Drain and rinse them before cooking. Chop the vegetables.
- Saute Spices: In a medium pot, heat the oil on medium. Add the mustard and cumin seeds. Stir and let them sizzle for a few seconds. You'll hear them start to pop and sizzle, but don't let them go too long, or they will burn.
- Add Vegetables: Add chopped onions and a pinch of salt. Sauté until they turn translucent, around 5 minutes. Mix in the minced garlic and grated ginger. Cook for a minute. Add the green chilies, sweet potato, and zucchini. Cook for about 5-7 minutes to soften the vegetables a little.
- Mix in Spices and Tomato Puree: Mix in the turmeric, coriander, garam masala, and salt. Cook for about another minute. Add the tomato puree and cook for another 5 minutes to remove the tomato's raw, acidic taste.
- Cook the Beans: Then, add the soaked mung beans and 4 cups of water. Bring to a boil. Reduce the heat and simmer until the beans are tender, the dal has thickened, and the vegetables have softened completely about 30 minutes. If needed, add more water to adjust the consistency.
- Finish: Once the dal is cooked, stir in coconut milk and spinach. Adjust salt and seasonings as per your taste.
- Serve: Garnish with freshly chopped cilantro (coriander leaves). If using, squeeze the lemon juice into the dish. Serve with basmati or jasmine rice or flatbread like roti or naan. See the post for more serving suggestions.
amy says
if i could rate this 10 stars, i would! absolutely my favorite vegan recipe i've ever made! i LOVE making a big pot of winter comfort and portioning/freezing/using for meal prep. this did not disappoint, and is now my favorite vegan meal ever. SO GOOD! thank you!
Regi Pearce says
Wow, hearing that you'd give it 10 stars totally makes my day! I'm over the moon knowing it's become your favorite vegan recipe. It's fantastic to hear how much you enjoy making a big, comforting pot for meal prep - that's exactly the kind of versatility and warmth I hoped to bring to your kitchen. Your enthusiasm for this recipe is contagious, and I'm thrilled it's claimed the top spot as your favorite vegan meal. Thank you so much for such amazing feedback. YAY!
Barbara says
Oh wow, I just tried recipe, and it was really good! The process was pretty straightforward, which I appreciate on a busy weeknight. The blend of spices came together to create this warm, inviting aroma that just filled my kitchen. What really got me was the texture of the mung beans; they were just the right kind of creamy, making every bite delicious. Definitely a keeper for those nights when you want something different but don't want to spend hours in the kitchen. A total win in my book!
Regi Pearce says
I'm super excited to hear that the curry recipe was a hit for you! It's always awesome when you find a recipe that's not only delicious but also easy to whip up on a busy weeknight. That's like striking gold in the kitchen.
You mentioning the warm, inviting aroma filling your kitchen totally paints the perfect picture – it's one of the best parts about cooking up a good curry. And I'm glad the texture of the mung beans hit the spot. Thanks for your kind comment, Barbara.