Mung Bean Soup (Printable)

Nourishing soup featuring mung beans with warming spices for comfort and healing.

# 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 & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric powder
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon mustard seeds
13 - 1/4 teaspoon asafoetida (hing), 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 let them sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to the pot. Sauté until onion becomes translucent, approximately 3 minutes.
04 - Stir in carrots, tomato, green chili (if using), cumin, coriander, turmeric, black pepper, and asafoetida. Cook for 2 minutes to bloom the spices.
05 - Add mung beans and pour in water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35–40 minutes until beans are soft and soup thickens.
06 - Add salt and adjust seasoning to taste. Stir in lemon juice and garnish with fresh cilantro before serving.

# Expert Tips:

01 -
  • The mung beans break down into this incredibly creamy texture without any dairy, which still amazes me every time
  • It is one of those rare soups that actually tastes better the next day, so I always make extra
02 -
  • I once forgot to soak the beans and tried to rush it, they took forever to cook and the soup never achieved that velvety texture
  • Mashing a portion of the cooked beans against the side of the pot creates the most luxurious consistency without any cream
03 -
  • Use a heavy bottomed pot to prevent the beans from sticking to the bottom during the long simmer
  • If the soup becomes too thick, add hot water rather than cold to maintain the temperature
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