Creamy Mung Beans with Coconut Milk

Visit the Indian Food Glossary for information on the ingredients in this recipe
Creamy Mung Beans with Coconut Milk

Coconut milk is a delicious and healthy alternative for folks that cannot consume dairy products and, combined with mung beans and tamarind, this is a delightful and simple dinner that goes so well with jasmine or basmati rice. Spicy indeed, but cut down on the chilies if you prefer less heat. The addition of coconut milk does help temper the spices and chilies though.

Creamy Mung Beans with Coconut MilkCreamy Mung Beans with Coconut Milk
Recipe by
Cuisine: Indian
Published on August 14, 2011

Spicy mung beans simmered in a tamarind, tomato and coconut milk curry

Preparation: 10 minutes
Cooking time: 50 to 60 minutes

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  • 1 cup dried whole mung beans
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon tamarind paste
  • 2 tablespoons ghee, butter or oil
  • 2 teaspoons cumin seeds
  • 2 to 3 fresh green or red chilies, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large tomato, finely chopped
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon asafetida
  • 1 cup coconut milk
  • 1 1/2 teaspoons sea salt
  • generous handful of dried curry leaves
  • Rinse the beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, place medium saucepan, and cover with 3 cups of water. Bring to a boil, stir in the turmeric and tamarind, reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes or until the beans are tender.

  • Meanwhile, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a few minutes. Now add the chilies and garlic and stir and fry for another few minutes. Add the coconut milk to the pan, along with the tomato, asafetida, cayenne, curry leaves and salt. Cook until the mixture begins to thicken up, stirring occasionally.

  • Transfer the sauce to the cooked mung beans and simmer uncovered over medium heat until the dish thickens, about 15 minutes, stirring occasionally.

Makes 4 to 6 servings

Creamy Mung Beans with Coconut Milk

More mung bean dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Mung Beans with Paneer Cheese
Indian Sour Mung Bean Soup
Spicy Mung Bean Soup with Coconut Milk
Mung Bean and Tamarind Dal

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Beef Terminal


Valerie Harrison (bellini) said...

Coconut milk is a favourite trick in my kitchen to round out the flavours of a spicy dish.

Adam and Theresa said...

Hi Lisa, this looks lovely. Very soothing and easy on the stomach. Will try it when we need some milder respite from over-spicy on our forthcoming stay in Mysore. Also, shall I pass on your regards to Sandya? We will definitely be eating there at least once a week!

Lisa Turner said...

Yes, please do pass on my regards to Sandya. I love her cookbook and wish I could visit her kitchen. Many thanks to her and also to you for recommending the book.

Unknown said...

wow, adding coconut milk sounds delicious. It must have given some super creaminess. I am surely going to try this out :)

Parita said...

Hi are you doing?
I love anything without coconut..and this looks veyr delicious! said...

Creamy often times means YUMMY! Thanks for posting the recipe here! :)

janet @ the taste space said...

Hey Lisa, I made this and it was fabulous. Please point me in the direction of other yummy recipes with mung beans. I shared it today: