Mung Bean Soup (Printable Version)

Creamy mung beans simmered with warming spices for a comforting, nourishing bowl.

# What You Need:

→ Legumes

01 - 1 cup dried mung beans, rinsed and soaked for 4 hours or overnight

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium carrot, diced
06 - 1 medium tomato, chopped
07 - 1 small green chili, finely chopped (optional)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp turmeric powder
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp mustard seeds
13 - 1/4 tsp asafoetida (hing), optional
14 - 1 tsp salt (or to taste)

→ Liquids

15 - 6 cups water or vegetable broth

→ Garnishes

16 - 2 tbsp fresh cilantro, chopped
17 - 1 tbsp fresh lemon juice

# Steps:

01 - Drain and rinse the soaked mung beans thoroughly.
02 - In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger. Sauté until the onion turns translucent, about 3 minutes.
04 - Stir in carrots, tomato, green chili (if using), cumin, coriander, turmeric, black pepper, and asafoetida. Cook for another 2 minutes to bloom the spices.
05 - Add mung beans and pour in the water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35–40 minutes, or until the mung beans are soft and the soup thickens.
06 - Add salt and adjust seasoning to taste.
07 - Stir in lemon juice and garnish with fresh cilantro before serving.

# Expert Pointers:

01 -
  • This soup comes together with ingredients you probably already have in your pantry, yet it tastes like something from a kitchen that has been making it for generations.
  • The way the spices bloom in hot oil before everything else goes in creates layers of flavor that make every spoonful feel warming and complete.
02 -
  • If you forget to soak the beans, you can still make this work, but you will need to simmer the soup for closer to an hour and add more liquid as it evaporates.
  • The soup will continue to thicken as it sits, so if you are making it ahead, thin it with a little extra broth or water when you reheat it.
03 -
  • For the creamiest texture, use the back of your spoon to lightly mash some of the cooked beans against the side of the pot right before serving.
  • If you cannot find asafoetida, do not worry, the soup will still be delicious without it.
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