Ginger-Turmeric Mung Beans with Coconut

Name: Ginger-Turmeric Mung Beans with Coconut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cup (300 g) mung beans, dried, rinsed and drained; 4 cup (960 ml) water; ¾ cup (180 ml) full-fat coconut milk (canned or fresh); 2 tablespoon (30 g) fresh ginger root, peeled and finely minced; 1 teaspoon (5 g) turmeric powder; 1 teaspoon (6 g) cumin seeds; 12 leaf fresh curry leaves; 2 tablespoon (30 g) ghee (clarified butter) or coconut oil; ½ onion (85 g) yellow onion, medium, finely diced; 3 clove (15 g) garlic cloves, minced; 1 pepper (50 g) green chili pepper, fresh, minced (seeds removed for less heat) (optional); to taste fine sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lime juice (optional); 3 tablespoon (12 g) fresh cilantro, chopped, loosely chopped (optional)

From the MyKitchenBank Kitchen

A fragrant, creamy mung bean side dish infused with warming ginger, earthy turmeric, and rich coconut milk. Cooked quickly in a pressure cooker, the beans absorb aromatic spices and emerge tender with a silky consistency. Finished with fresh curry leaves and a touch of ghee for a restaurant-quality Indian accompaniment.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 servings (about 2 cups total)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ cup (300 g) mung beans, dried, rinsed and drained
4 cup (960 ml) water
¾ cup (180 ml) full-fat coconut milk (canned or fresh)
2 tablespoon (30 g) fresh ginger root, peeled and finely minced
1 teaspoon (5 g) turmeric powder
1 teaspoon (6 g) cumin seeds
12 leaf fresh curry leaves
2 tablespoon (30 g) ghee (clarified butter) or coconut oil
½ onion (85 g) yellow onion, medium, finely diced
3 clove (15 g) garlic cloves, minced
1 pepper (50 g) green chili pepper, fresh, minced (seeds removed for less heat) (optional)
to taste fine sea salt
to taste freshly ground black pepper
1 tablespoon (15 ml) fresh lime juice (optional)
3 tablespoon (12 g) fresh cilantro, chopped, loosely chopped (optional)

Equipment (6)

6-quart (6 L) pressure cooker with lid
Colander
Measuring spoons
Measuring cups
Small knife
Wooden spoon or silicone spatula

Steps

Before you start

Rinse mung beans thoroughly under cold water until water runs clear
Have all spices and aromatics measured and ready
Ensure pressure cooker is in good working condition and seals properly

1
Heat ghee and bloom spices
- Pour 2 tablespoons ghee into the pressure cooker (without the lid).
- Set to medium heat.
- Once ghee shimmers, add 1 teaspoon cumin seeds.
- Toast for 30–45 seconds until fragrant and you hear them crackle slightly.
+ Show details− Hide details
Ready when: Cumin seeds crackle and turn slightly darker
Tip: Don't let the cumin burn—it will taste bitter. Work quickly.
2
Sauté aromatics
- Add the diced onion to the toasted cumin.
- Stir frequently for 3–4 minutes until the onion turns translucent and softens.
- Add the minced garlic and minced ginger, stirring constantly for 1 minute until fragrant but not brown.
+ Show details− Hide details
Ready when: Onion is soft and translucent; garlic and ginger are fragrant
Tip: Lower heat if spices begin to brown—they'll turn acrid.
3
Add turmeric and green chili
- Sprinkle the 1 teaspoon turmeric powder over the aromatics and stir constantly for 30 seconds to coat everything.
- If using fresh green chili, add the minced pepper and stir for another 30 seconds.
- The mixture should smell warm and earthy.
+ Show details− Hide details
Ready when: Turmeric powder coats the mixture evenly; no raw-turmeric smell remains
Tip: Keep stirring so the turmeric doesn't stick to the pot bottom.
4
Add beans and liquid
- Pour in the rinsed mung beans (1.5 cups / 300 g) and the 4 cups water.
- Stir well to distribute the beans evenly and incorporate all the spiced ghee.
- The mixture should look loose and soupy at this point.
+ Show details− Hide details
Ready when: Beans are fully submerged and mixed with the liquid
Tip: Stir the bottom of the pot to prevent any spice mixture from sticking.
5
Close cooker and pressurize
- Place the pressure cooker lid on securely and ensure the sealing ring is in place.
- Set the heat to medium-high.
- Allow the cooker to build pressure.
- You will hear a hiss and see steam escaping from the vent for 2–3 minutes.
- Once the pressure indicator pin rises fully (check your cooker's manual for the exact signal), reduce the heat to medium-low to maintain steady pressure.
+ Show details− Hide details
Ready when: Pressure indicator pin rises fully and cooker stops venting
Tip: Do not move the cooker or open the vent valve during pressurization.
6
Cook under pressure
- Once at full pressure, cook for 12 minutes on medium-low heat.
- The cooker should maintain a gentle, steady hiss—loud or excessive venting means the heat is too high.
- Set a timer so you don't lose track of the time.
+ Show details− Hide details
Ready when: Timer reaches 12 minutes
Tip: Maintain consistent heat. If the hiss grows loud or rapid, the heat is too high and pressure may over-build.
7
Release pressure naturally
- Remove the cooker from heat.
- Do not open the lid.
- Allow it to sit undisturbed for 10 minutes.
- During this time, the pressure will gradually decrease and the indicator pin will lower.
- Once the pin drops completely and you hear no more hissing, the cooker has fully depressurized.
+ Show details− Hide details
Ready when: Pressure indicator pin is completely lowered and no steam escapes
Tip: Never force the lid open. Wait for the pin to drop on its own.
8
Open cooker and check beans
- Carefully open the lid, tilting it away from you to let steam escape safely.
- The mung beans should be very soft and have begun to break down.
- The consistency should be porridge-like, not soupy.
- If there is excess liquid on top, you can leave it to reabsorb as the mixture cools slightly.
- Stir gently with a wooden spoon.
+ Show details− Hide details
Ready when: Beans are very soft and partially broken down; liquid is mostly absorbed
Tip: If the mixture is still very watery, return it to medium heat uncovered for 2–3 minutes to evaporate excess moisture.
9
Add coconut milk and season
- Pour in the 0.75 cup coconut milk and stir gently to incorporate.
- Add salt and black pepper to taste—start with 3/4 teaspoon salt and adjust.
- The mixture should be creamy and rich.
- If using fresh lime juice, add 1 tablespoon and stir well.
- Taste and adjust seasoning as needed.
+ Show details− Hide details
Ready when: Coconut milk is fully blended and the mixture is creamy throughout
Tip: Add lime juice last if using it—it brightens the flavors and prevents the ginger from becoming too heavy.
10
Finish with curry leaves and cilantro
- Heat the cooker briefly over medium heat for 1 minute to warm the coconut milk through.
- Add the 12 fresh curry leaves, stirring gently so they release their fragrance.
- Remove from heat.
- Finish with fresh chopped cilantro (about 3 tablespoons) if desired.
- The curry leaves should glisten on the surface.
+ Show details− Hide details
Ready when: Curry leaves are fragrant and distributed throughout the dish; cilantro is visible on top
Tip: Add curry leaves just before serving to preserve their aroma—overheating will make them bitter.

Good to know

Tips

Do not skip rinsing the mung beans—this prevents excess starch and foam during cooking.
Turmeric stains everything, so be careful with your cutting board and cloths.
For a brothier consistency, add 1/2 cup more water to the cooker. For a thicker dhal-like texture, reduce the water to 3.5 cups.
Serve with basmati rice, flatbread (roti or naan), or as a side to roasted vegetables or curry.

Make ahead

Mung beans can be cooked up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat with a splash of water to restore creaminess. Do not freeze, as the coconut milk may separate. Add fresh cilantro and curry leaves only at serving time for best flavor.

Storage & reheating

Room temperature (if serving within 1 hour): Keep covered. Refrigerator: Store in an airtight container for up to 3 days. Reheat on stovetop over medium heat with 2–3 tablespoons water, stirring frequently, for 3–5 minutes until warmed through. Do not freeze.

Substitutions

ghee (clarified butter) or coconut oil → coconut oil or unsalted butter. Coconut oil echoes the coconut milk flavor. Butter works but will brown slightly with the spices.
full-fat coconut milk (canned or fresh) → heavy cream or Greek yogurt (stir in at the very end, off heat). Cream adds richness. Yogurt adds tang but curdles if overheated.
cumin seeds → ground cumin (1/2 teaspoon, added with turmeric). Less aromatic but still flavorful. Whole seeds provide a textural contrast.
fresh curry leaves → 1 tablespoon chopped fresh cilantro mixed with a pinch of dried curry powder (added at the end). Fresh curry leaves are distinctive; this is an approximation if unavailable.