Moogache Molay (Mung Bean Curry)

Recipe by
Total Time:
25-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 1 cup - whole moong beans, soaked and sprouted overnight (you can skip this step if you're short on time) and cooked until tender
  • 3/4 cup -coconut milk (I used canned)
  • 3 sprigs curry leaves
  • 1 tbsp - ginger, grated
  • 5 cloves garlic, minced
  • 1 tsp - red chilli powder
  • 1/2 tsp - turmeric
  • 1 tbsp - coriander, powdered
  • 1 tsp - cumin, powdered
  • 1 medium red onion, sliced
  • 1 tbsp - canola oil
  • 1 large tomato, diced
  • About 1/2 cup - chopped coriander leaves
  • Grind the ginger, garlic and curry leaves from 1 sprig into a paste.

How to Make Moogache Molay (Mung Bean Curry)

  • Grind the ginger, garlic and curry leaves from 1 sprig into a paste.
  • Heat the oil in a saucepan.
  • Add the onions and remaining curry leaves and saute until the onions start browning at the edges.
  • Add the ginger-garlic paste, cumin, coriander, and chilli powders, and turmeric, and cook for a couple of minutes, until the paste no longer smells raw.
  • Add the cooked moong beans and salt and stir thoroughly.
  • Let it cook about 10 minutes. Add more water if necessary, until the flavours merge.
  • Add the coconut milk and mix. Then turn off the heat before the mixture returns to a boil.
  • Garnish with the chopped tomatoes and coriander leaves.
  • Recipe Courtesy: Holy Cow Vegan