Mung Beans with Potatoes is one of those recipes that feels like a warm hug after a long day. The combination might sound simple, but the spices and slow cooking bring everything together in a way that makes each bite satisfying. I grew up eating similar dishes, and this version reminds me how good home cooking can be when you let ingredients speak for themselves.
The mung beans turn creamy, the potatoes soak up the tomato sauce, and the whole thing smells incredible while it simmers. If you are looking for a wholesome meal that does not require fancy techniques, this is it.
About the Recipe
This recipe takes pantry staples and turns them into something nourishing and full of flavor. Mung beans are inexpensive, easy to find, and packed with protein, which makes them a great base for a vegetarian meal. The potatoes add body and help soak up the spices, while the tomato sauce ties everything together with a gentle heat. You do not need any special equipment or hard to find ingredients.
The process is straightforward, and the result is a dish that feels homey and satisfying. It works well for weeknight dinners or meal prep because it reheats beautifully and the flavors get even better the next day.
Why you will love this recipe
This dish delivers warmth and comfort without requiring a lot of fuss. The spices are easy to adjust, so you can make it mild or add more chilli powder if you like heat. I like how the mung beans break down just enough to create a thick, creamy texture without turning mushy. The potatoes add a nice contrast, staying tender but holding their shape.
The aroma of cumin seeds sizzling in oil fills the kitchen and makes everyone curious about what is cooking. It is also flexible enough to work with what you have on hand. If you are missing a curry leaf or two, the dish still tastes great. Plus, it is filling enough to keep you satisfied for hours.
Mung Beans with Potatoes
Cooking Tips
Boiling the mung beans hard for the first 15 minutes is important because it helps soften them properly. Do not skip the par boiling step for the potatoes either, as it ensures they cook evenly with the beans. When frying the cumin seeds, watch them closely because they can burn quickly. Stir the spice mixture often during the two minute cooking time to keep it from sticking to the pan.
If your tomato sauce looks too thick, add a splash of water to loosen it up. Taste before serving and adjust the salt or sugar as needed.
Serving and Storing Suggestions
This recipe serves about four people and takes roughly an hour from start to finish, including prep and cooking time. Serve it hot over plain boiled rice, letting the sauce mingle with the grains. Leftovers keep well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a little water if it has thickened too much. You can also freeze portions for up to a month, though the potatoes may soften a bit more after thawing.
Similar Recipes
- Chana Masala with Spinach
- Red Lentil and Sweet Potato Curry
- Chickpea and Potato Stew
- Spiced Black Beans with Tomatoes
- Vegetable Dal with Carrots
Nutrient Benefits
Mung beans are a wonderful source of plant based protein and fiber, which helps keep you full and supports digestion. Potatoes add potassium and vitamin C, while tomatoes bring lycopene and a dose of antioxidants. Garlic and ginger have anti inflammatory properties and add warmth without extra calories. The small amount of oil keeps the dish light while helping your body absorb fat soluble nutrients. Overall, this meal balances carbohydrates, protein, and vegetables in a way that fuels your body without feeling heavy.
Mung Beans with Potatoes
Ingredients
- 1 cup Mung Beans
- 3 cups Water
- 225 gms Potatoes (cut into 3/4 inch chunks)
- 2 tbsp Oil
- 1/2 tsp Cumin Seeds
- 1 Fresh Green Chilli (finely chopped)
- 1 clove Garlic (crushed)
- 1 inch Fresh Root Ginger (finely chopped)
- 1/4 tsp Ground Turmeric
- 1/2 tsp Chilli Powder
- 1 tsp Granulated Sugar
- 4 Curry Leaves
- 5 Tomatoes (peeled and finely chopped)
- 1 tbsp Tomato Puree
- Curry Leaves (to garnish)
- Plain Rice to serve
Instructions
- Wash the beans. Pour the water into a pan, add the beans and bring to the boil. Boil hard for 15 minutes, then reduce the heat, cover the pan and simmer until soft for about 30 minutes. Drain.
- In a separate pan, par-boil the potatoes in boiling water for 10 minutes and then drain well.
- Heat the oil in a heavy pan and fry the cumin seeds until they splutter. Add the chilli, garlic and ginger and fry for 3-4 minutes.
- Add the turmeric, chilli powder, salt and sugar and cook for 2 minutes, stirring to prevent the mixture from sticking to the pan.
- Add the 4 curry leaves, chopped tomatoes and tomato puree and simmer for about 5 minutes until the sauce thickens. Mix the tomato sauce and the potatoes with the mung beans and heat through.
- Garnish with the extra curry leaves and serve with plain boiled rice.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use dried curry leaves instead of fresh ones?
You can, but fresh curry leaves have a much stronger aroma and flavor. If you only have dried, use them sparingly because they can taste slightly bitter. Fresh ones are worth seeking out at an Indian grocery store.
Do I need to soak the mung beans before cooking?
No, you do not need to soak them for this recipe. The 15 minute hard boil followed by simmering is enough to cook them through. Soaking can reduce cooking time slightly, but it is not necessary here.
What if I do not have tomato puree?
You can use an extra chopped tomato or a tablespoon of ketchup in a pinch. The puree adds thickness and concentrated flavor, but the dish will still work without it.
Can I make this recipe in a pressure cooker?
Yes, you can cook the mung beans and potatoes together in a pressure cooker for about 10 minutes after adding them to the spice mixture. Release the pressure naturally for the best texture.
How can I make this dish less spicy?
Reduce or leave out the chilli powder and fresh green chilli. You can also add a squeeze of lemon juice at the end to balance the flavors without adding heat.
