Mung Bean Soup (Print Version)

Traditional mung bean soup with warming 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 & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - ½ teaspoon turmeric powder
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon mustard seeds
13 - ¼ 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

# How To Make It:

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 for approximately 3 minutes until the onion becomes translucent
04 - Stir in diced carrots, chopped tomato, green chili if using, ground cumin, ground coriander, turmeric powder, black pepper, and asafoetida. Cook for 2 minutes to release the aromatic oils
05 - Add the prepared 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 the soup has thickened
06 - Add salt and adjust seasoning as needed for optimal flavor balance
07 - Stir in fresh lemon juice and garnish with chopped cilantro before serving

# Expert Tips:

01 -
  • It's the kind of soup that tastes like it took hours but rewards you in under an hour with genuine nourishment.
  • Mung beans have this quiet way of becoming silky and kind to your digestion, making this feel like medicine that actually tastes good.
  • The spice combination hits differently than you'd expect—warm without overwhelming, bright without being sharp.
02 -
  • Soaking the mung beans isn't optional—it cuts cooking time in half and makes them digestible in a way that dry cooking never achieves.
  • Don't crowd the pot with too much stirring once the beans are in; they need space to soften gently rather than break apart from agitation.
  • If your soup is too thin at the end, let it simmer five more minutes uncovered, but if it's too thick, add broth by the quarter cup until you reach that perfect balance between soup and stew.
03 -
  • Make a double batch and freeze the cooled soup in portions—it thaws beautifully and tastes almost better the next day once the flavors have settled together overnight.
  • If you can't find asafoetida or don't want to use it, the soup still works, but you'll miss that savory umami that makes people wonder what your secret is.
  • Taste the soup at the thirty-five minute mark rather than waiting the full forty—every pot cooks differently, and you don't want overcooked mushy beans.
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