Mung Bean Lentil Curry

by Edward Daniel
Caption of Mung Bean Lentil Curry. Image by Edward Daniel (c).

Mung Bean Lentil Curry was created for an acquaintance of mine looking for a quick and easy dal recipe. I love the vibrancy and taste.

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Caption of Mung Bean Lentil Curry. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g mung beans
  • 1 onion, chopped
  • 2tbs extra virgin olive oil
  • 2 cloves garlic, sliced
  • 1tbs cumin powder
  • 1tbs coriander powder
  • 1tbs turmeric powder
  • 2ltr filtered water
  • 200ml red lentils
  • Coriander leaves for garnishing
  • Pomegranate for garnishing (optional)


  1. Soak the mung beans overnight in water. Drain and wash in fresh water removing any grit.
  2. Place the onion, garlic and oil in a pressure cooker with the lid off. Cook until the onion turns translucent.
  3. Add the cumin, coriander and turmeric powders and form a marsala paste. Add mung beans and the measured water. Seal with the lid and place under pressure for about 20 minutes. Remove from the pressure.
  4. Wash the red lentils in water and add to the pressure cooker and cook under a gentle heat for about 20 minutes until the lentils have melted and discoloured. Stir occasionally.
  5. Just before serving combine in and garnish the dish with coriander leaves and optional pomegranate.


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