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Coconut dal mungo curry

Coconut and mung bean curry

Main dishes

A coconut and cumin-flavored mung dal curry, enhanced with a shallot and dried chili pepper tadka: a mild vegetarian dish, best served with rice.

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Recipe from Gkdeepasulekha, adapted by Recette de cuisine ·

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This Kerala-style curry combines a creamy mung dal with a coconut and cumin paste. The final tadka adds the characteristic aroma of South Indian cuisine.

Ingredients and directions

  • Prep time15 min
  • Cook time35 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodCooked in water, then finished with a tadka (a spice blend).
  • Estimated cost$1.82 $0.46 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.76
  • $0.12
  • $0.09
  • $0.33
  • $0.16
  • $0.11
  • $0.25

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Lightly sauté the lentils in a dry frying pan, then rinse them and cook them in salted water.
  2. Once the dal is cooked, add the coconut and turmeric. ≈ 3 min
  3. Finely grind the cumin, garlic, and the two shallots, then add this paste to the dal and simmer gently.
  4. In a saucepan, heat the coconut oil, then add the mustard seeds.
  5. Add the finely chopped shallots, the dried chili peppers cut into thirds, and the curry leaves, and cook until they are lightly browned. ≈ 3 min
  6. Pour this mixture over the dal and stir well. ≈ 4 min

The bill

Coconut and mung bean curry

  • 100 g of shredded coconut (½ cup)$0.76
  • 1/4 teaspoon of turmeric$0.12
  • 1 clove of garlic$0.09
  • 2 small red shallots$0.33
  • 1 shallot, finely chopped (for the tadka)$0.16
  • Mustard seeds, as needed$0.11
  • coconut oil, as needed$0.25

Total$1.82

that's $0.46 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of mung beans (1 cup)
  • 100 g of shredded coconut (½ cup)
  • 1/4 teaspoon of turmeric
  • 1 clove of garlic
  • A pinch of cumin
  • 2 small red shallots
  • 1 shallot, finely chopped (for the tadka)
  • Mustard seeds, as needed
  • coconut oil, as needed
  • 2 dried red chili peppers, cut into three pieces
  • One branch of curry leaves
  • salt, to taste

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