Mung Beans/Mun Ata /Greengram curry (මුං ඇට කරිය)

 Mung Beans/Mun Ata /Green gram curry (මුං ඇට කරිය)


Mung bean curry is a warm, nourishing dish celebrated across many Asian cuisines for its simplicity, wholesomeness, and rich, earthy flavor. Made from humble green mung beans, this curry transforms into a hearty, protein-packed meal as the beans simmer until tender and creamy. Aromatic spices—like turmeric, curry powder and curry leaves—layer in depth and warmth, while garlic, & onions,  create a savory base that ties everything together.

What makes mung bean curry especially beloved is its versatility.It pairs beautifully with steamed rice, roti, or even crusty bread, making it an easy weeknight dish that still feels nourishing and satisfying. Packed with plant-based protein, fiber, and essential nutrients, mung bean curry is as wholesome as it is delicious—a cozy bowl of goodness that brings comfort with every spoonful.

Sri Lankan–style mung bean curry, 

known locally as mung ata  is a beautifully comforting dish that showcases the island’s love for coconut milk, fragrant spices, and slow-simmered legumes. Whole green mung beans are soaked overnight and then gently cooked until soft, then simmered in a creamy blend of thick coconut milk infused with turmeric,curry leaves,and Sri Lankan curry powder gives the aromas that are unmistakably Sri Lankan.

What sets this curry apart is its balance of warmth and subtle sweetness. The spices, fresh curry leaves, and a touch of green chili bring gentle heat, while the coconut milk adds a silky richness that makes every spoonful soothing and satisfying. Often served with steamed rice, this dish is a staple in many Sri Lankan homes—nutritious, simple, and deeply flavorful.

Wholesome, aromatic, and naturally dairy-free, Sri Lankan mung bean curry is the kind of meal that brings comfort without compromise—a true taste of the island’s vibrant cooking traditions.

 1 cup whole green mung beans (washed and soaked )

 

For the curry

  • 1 small onion, sliced

  • 3–4 garlic cloves, sliced

  • 1–2 green chilies

  • 1 sprig curry leaves

  • 1 small piece cinnamon about 2–3 inches

  • 1/4 tsp chilli powder

  • 1 tsp curry powder

  • 1/4 tsp turmeric powder

  • 1 cup thick coconut milk

  • 1 cup thin coconut milk (or water)

     
    Add spices and water to the mung beans 


     
    Add all the spices 




     
    cook on low flame 
     
     
     
    Add coconut milk

    Season with salt.Serve with rice.

    If you like gravy, please add more coconut milk.  
     

    Tips

  • For a richer curry, increase the thick coconut milk.

  • For a thinner, more broth-like version, add an extra splash of water.

  • Add a pinch of roasted curry powder for a deeper, more robust flavor.
     


 

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