Mung Bean Soup (Printable)

Hearty legume soup with warming Indian spices and fresh vegetables

# What You'll 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 and Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 0.5 teaspoon turmeric powder
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon mustard seeds
13 - 0.25 teaspoon asafoetida (optional)
14 - 1 teaspoon salt or to taste

→ Liquids

15 - 6 cups water or vegetable broth

→ Garnishes

16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon fresh lemon juice

# Directions:

01 - Drain and rinse the soaked mung beans thoroughly under cold water.
02 - Heat a splash of oil in a large pot over medium heat. Add mustard seeds and allow them to sizzle for 30 seconds.
03 - Add chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent, approximately 3 minutes.
04 - Stir in diced carrots, chopped tomato, green chili if using, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for 2 additional minutes.
05 - Add the drained mung beans and pour in water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes until mung beans are tender and soup thickens.
06 - Add salt and adjust seasonings as needed. Stir in lemon juice and garnish with fresh cilantro before serving.

# Expert Advice:

01 -
  • It's the kind of soup that tastes like someone is taking care of you, whether that someone is you or a friend.
  • Mung beans are so gentle on digestion that you'll feel nourished rather than stuffed, even after a generous bowl.
  • The spices layer in such a way that each spoonful tastes slightly different, keeping your palate engaged from start to finish.
02 -
  • If your mung beans haven't been soaked properly, they'll take an hour or more to cook and turn mushy instead of creamy—so respect the soaking step even if it feels inconvenient.
  • The soup thickens significantly as it cools, so if you prefer it brothier the next day, stir in a splash of water when reheating rather than cooking it down too far the first time.
03 -
  • Make a double or triple batch on a quiet Sunday and freeze portions in containers—mung bean soup reheats beautifully and tastes even better after a day or two when all the flavors deepen and marry together.
  • Toast your spices whole in a dry pan before grinding them yourself if you ever have the time; the difference in flavor is worth the extra five minutes, and your soup will taste restaurant-quality instead of predictable.
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