Mung Bean Soup (Printable)

Creamy mung beans simmered with ginger, turmeric, and warming spices for a nourishing bowl of comfort.

# Components:

→ 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 - 0.5 teaspoon turmeric powder
11 - 0.5 teaspoon ground black pepper
12 - 0.5 teaspoon mustard seeds
13 - 0.25 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

# Steps:

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 until fragrant.
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, ground cumin, ground coriander, turmeric powder, black pepper, and asafoetida. Cook for an additional 2 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 seasoning to taste. Stir in fresh lemon juice and garnish with chopped cilantro before serving.

# Expert Advice:

01 -
  • It comes together without fuss, even on nights when your energy is running low.
  • The spices warm you from the inside out, especially those first spoonfuls when the mustard seeds have done their magic.
02 -
  • Never skip the soaking step for mung beans—it makes them cook faster and digest more gently, and cuts your cooking time in half.
  • That thickening you see near the end of cooking is the beans releasing their starch; it's not a mistake, it's the soup becoming itself.
03 -
  • If your mustard seeds are old, they'll lose their sizzle and with it, much of their flavor—check your spice drawer and replace them yearly.
  • Don't be tempted to rush the simmering; those 35–40 minutes are when the mung beans surrender completely and the spices marry into something greater than themselves.
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