Sweet potato mung bean curry or sweet potato dal with mung beans (Indian style recipe) is so easy to make, delicious, nutritious & healthy! Sweet potatoes and green mung beans combined with spices will give one of the most nutritious & healthy dal vegetable curry or stew that can be served with plain white rice or brown rice or Indian breads like naan bread, chapathi etc. This can also be enjoyed as a delicious sweet potato mung bean soup during the cold winter months!
As you know, sweet potatoes are superfoods and one of the most nutritious vegetable which is also very delicious and slightly sweet in flavor.
Though I like sweet potatoes like this baked sweet potato slices very much, I really do not prefer sweeteness of sweet potatoes in curries.
This sweet potato dal curry or stew made with mung beans (green moong dal) is not sweet, but its lightly sour & mildly spicy with all the right flavors in it.
The sweetness of the sweet potatoes actually balance the spiciness so you wouldn’t feel it spicy either.
However, this recipe is very flexible and you may adjust the spices according to your preferences as well.
You may make it more spicy by adding chilies or a little hot sauce if you wish.
To me, this sweet potato curry with mung bean dal has the perfect combination of spices and it’s very delicious and super easy to make from scratch at home!
More Sweet Potato Recipes:
rajma (kidney beans) with sweet potatoes in instant pot
sweet potato cake with cream cheese frosting
More Green Mung Bean Recipes:
mung bean curry in instant pot
cherupayar thoran Kerala recipe
cherupayar curry Kerala recipe
instant pot mung beans with coconut
How To Make Sweet Potato Mung Bean Curry?
The main ingredients of this recipe are sweet potatoes & green mung beans.
Sweet potatoes are very nutritious and have a lot of health benefits.
They make curries, stews and soups more rich flavorful and yummy just like they are used in pies, casseroles etc.
In fact, sweet potatoes come in a lot of varieties and you can read about the sweet potato varieties here.
Mung beans is a rich source of plant based protein and you can use it with vegetables like sweet potatoes and green leafy vegetables like spinach to make very nutritious meals.
In this recipe of sweet potato and mung bean curry, we use the following ingredients and you can see the full ingredients list below.
Ingredients to make sweet potato mung bean curry
sweet potatoes 2 medium sized
green mung beans 1.5 cups
water 4 cups
onions 3 medium sized
tomatoes 2
salt as needed
tamarind paste 1 teaspooon
soy sauce 1 teaspoon
oil 2 tablespoons
ghee or butter 1 tablespoon
mustard seeds 1 teaspoon (or cumin seeds)
Spices:
garlic 2 cloves minced or crushed
ginger 1 teaspoon minced or crushed
turmeric powder 1/2 teaspoon
red chili powder 1/2 teaspoon
garam masala powder 1 teaspoon
Step By Step Instructions
Wash the sweet potatoes ver well, peel and dice in medium sized pieces.
Chop one onion into slightly thin and long slices.
Wash the mung beans and add it to a large pan.
Also add the diced sweet potatoes and chopped onion to the pan.
Add water and bring the water to a boil.
Once the water starts to boil, reduce the heat to low, cover the pan with lid and cook for about 25 minutes.
Meanwhile, chop the other two onions also in thin, long slices.
Heat the 2 tablespoons of oil in a different pan and add the mustards seeds.
Once the mustard seeds splutter (be careful), carefully add the chopped onions (if using cumin seeds instead of mustard seeds, they just need to lightly fry).
Saute the onions for about 2 minutes.
Add ginger & garlic, stir well and saute for another couple of minutes.
Add enough salt, stir & saute the onions until the onions are lightly browned, which will take about 8 to 10 minutes.
Now, dice the tomatoes in medium sized pieces and add this also to the pan containing onions.
Saute the mixture for about 5 to 6 minutes until the tomatoes begin to turn soft.
Add the tamarind paste and soy sauce, mix well and saute for another couple of minutes more.
Once the sweet potatoes & mung beans is cooked, add this onion tomato mixture also to the pan and mix well to combine with the sweet potatoes & mung beans.
Add all spice powders and also ghee or butter, mix well.
Simmer the contents for about a minute, then cover and cook the contents in low heat for another 4 to 5 minutes.
Serve hot with rice or Indian breads like chapathi, naan, poori etc or enjoy this warm as a delicious, rich and nutritious soup or stew!
Below you can get the recipe for sweet potato mung bean curry in detail.
Sweet Potato Mung Bean Curry – Mung Bean Stew/Soup
Ingredients
- 2 medium sized sweet potatoes
- 1.5 cups green mung beans
- 4 cups water
- 3 medium sized onions
- 2 tomatoes
- salt as needed
- 1 teaspoon tamarind paste
- 1 teaspoon soy sauce
- 2 tablespoons oil
- 1 tablespoon ghee or butter
- 1 teaspoon mustard seeds or cumin seeds
Spices:
- 2 cloves garlic minced or crushed
- 1 teaspoon ginger minced or crushed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
Instructions
- Wash the sweet potatoes ver well, peel and dice in medium sized pieces.
- Chop one onion into slightly thin and long slices.
- Wash the mung beans and add it to a large pan.
- Also add the diced sweet potatoes and chopped onion to the pan.
- Add water and bring the water to a boil.
- Once the water starts to boil, reduce the heat to low, cover the pan with lid and cook for about 25 minutes.
- Meanwhile, chop the other two onions also in thin, long slices.
- Heat the 2 tablespoons of oil in a different pan and add the mustards seeds.
- Once the mustard seeds splutter (be careful), carefully add the chopped onions (if using cumin seeds instead of mustard seeds, they just need to lightly fry).
- Saute the onions for about 2 minutes.
- Add ginger & garlic, stir well and saute for another couple of minutes.
- Add enough salt, stir & saute the onions until the onions are lightly browned, which will take about 8 to 10 minutes.
- Now, dice the tomatoes in medium sized pieces and add this also to the pan containing onions.
- Saute the mixture for about 5 to 6 minutes until the tomatoes begin to turn soft.
- Add the tamarind paste and soy sauce, mix well and saute for another couple of minutes more.
- Once the sweet potatoes & mung beans is cooked, add this onion tomato mixture also to the pan and mix well to combine with the sweet potatoes & mung beans.
- Add all spice powders and also ghee or butter, mix well.
- Simmer the contents for about a minute, then cover and cook the contents in low heat for another 4 to 5 minutes.
- Serve hot with rice or Indian breads like chapathi, naan, poori etc or enjoy this warm as a delicious, rich and nutritious soup or stew!
Leave a Reply