This easy mung bean curry is a healthier version of South Indian (Kerala-style) green gram curry made with nutritious moong sprouts and coconut. No time for sprouting? Just soak moong beans and use. You can make this simple mung bean coconut curry with mega flavors using very few spices.
Drain the beans and place them in a large bowl. Cover the bowl with a wet kitchen cloth and secure it with a rubber band. Place the bowl in a warm corner on your kitchen top. Leave it to sprout overnight or for a minimum of 9 hours. (see notes 1-3)
Cook sprouted mung beans
Place sprouted moong beans in a pressure cooker with 2 cups of water. Cook for 3 whistles or for 5 minutes after the first whistle (high pressure). Wait for the pressure to release naturally.
In a deep pot, boil the beans with 3 cups of water. Top up with hot water if it starts sticking to the bottom. Cook until soft, which would take about 20 to 25 minutes.
If you're not sprouting the beans
Soak the dried beans for 4 hours. Cook using the above guidelines.
Make the curry
Heat coconut oil and add mustard seeds. Once they pop, add green chilies, red chilies and curry leaves. Fry for 2 minutes and add onions. Saute until translucent.
Add the cooked mung beans, chili powder, coriander powder, turmeric and salt. Add water if the curry is too thick. Bring it to a boil and simmer for 5 minutes.
Meanwhile, blend coconut, garlic, and cumin seeds with 1/4 cup of water to a coarse paste.
Add the blended paste to the curry and simmer for 5 more minutes.
Finish off with lemon juice and a sprinkling of chopped coriander leaves.
If the weather is not warm enough, they may take longer to sprout. If you find that they haven't sprouted the next day, rinse the beans, wet the cloth and cover again. Leave it for another 4 to 5 hours until you see the sprouts.
I've found that they sprout faster when placed in a glass bowl.
During winter, you could try placing the bowl inside the microwave, oven, or instant pot. (ensure that it is turned off)
How to cook unsoaked beansYou can cook unsoaked mung beans in the pressure cooker for 10 minutes more than the soaked/ sprouted ones. (that is 15 minutes after the first whistle). If cooking in a pot, add 20 minutes more, that is about 40 minutes.