Save to Pinterest My neighbor brought over a thermos of mung bean soup on a gray January afternoon, and I watched steam curl from the cup as she explained how her grandmother made it every winter. There was something almost meditative about the way she described soaking the beans, the careful toasting of spices, how the whole kitchen would smell like turmeric and cumin for hours. I asked for the recipe that same day, and the first time I made it, I understood why she called it healing soup instead of just soup.
Years ago I made this soup for a friend recovering from surgery, and she told me weeks later that she'd craved it more than anything else during that time. Something about the simplicity and the way it nourished without demanding much from your body felt like an act of care. Now whenever someone mentions feeling under the weather, this is the first thing I think to make.
Ingredients
- Mung beans: Soak them overnight or at least four hours so they cook evenly and don't split apart too much, though some breaking down is actually what gives the soup its body.
- Onion: The finely chopped onion becomes almost invisible as it sweetens and softens, anchoring all those spices.
- Garlic and ginger: Fresh is non-negotiable here; they create an aromatic base that lifts the entire dish.
- Carrot and tomato: The carrot adds subtle sweetness while the tomato brings acid and richness without any acidity that feels sharp.
- Ground cumin and coriander: Toast them in your mind as you add them, letting your nose guide you to when they smell perfect.
- Turmeric: Just a half teaspoon does the work, both visually and medicinally.
- Mustard seeds: They pop and sizzle in the hot oil, releasing their nutty warmth into the whole pot.
- Asafoetida: Optional but worth seeking out; it adds an umami depth that makes people ask what your secret ingredient is.
- Water or vegetable broth: Broth adds flavor, but plain water lets the spices and beans speak for themselves.
- Fresh cilantro and lemon: These finishing touches brighten everything, cutting through the richness at the last moment.
Instructions
- Prepare your beans:
- Drain and rinse the soaked mung beans under cool water until the water runs clear. This small step removes any bitterness that lingers from soaking.
- Toast the mustard seeds:
- Heat oil in a large pot over medium heat, then add the mustard seeds and listen for them to crack and pop, about thirty seconds. That sound is how you know the temperature is exactly right.
- Build your flavor base:
- Add the chopped onion, minced garlic, and grated ginger to the pot, stirring as they release their fragrances. You'll notice the kitchen fill with that unmistakable aroma within three minutes as the onion turns translucent.
- Add the vegetables and spices:
- Stir in the diced carrot, chopped tomato, green chili if you're using it, and all your dry spices. Let everything cook together for two minutes so the spices bloom and lose their raw edge.
- Merge everything together:
- Add the drained mung beans and pour in your water or broth, then turn up the heat until you see a rolling boil. Once it boils, drop the heat to low and let it simmer uncovered for thirty-five to forty minutes, stirring occasionally.
- Know when it's ready:
- The beans should be tender enough to break apart between your tongue and the roof of your mouth, and the broth should have thickened slightly as the beans release their starch. Taste a spoonful to make sure.
- Season and finish:
- Stir in your salt, taste again, and adjust the spices if needed. Just before serving, add the fresh lemon juice and scatter cilantro across the top.
Save to Pinterest There's a moment near the end of cooking when you lift the lid and the steam hits your face, and you just know it's going to be good. That's when I usually sit down with a book, because the soup doesn't need watching anymore, just time.
Texture Is Everything
Some people want their mung bean soup completely smooth and creamy, while others prefer it with visible beans and a brothier consistency. If you like it creamier, take a wooden spoon and gently mash maybe a quarter of the cooked beans against the side of the pot, stirring them back in to create body without turning it into a paste. I've found the sweet spot is leaving the majority of beans whole but letting enough break down naturally to thicken the broth on its own.
Serving Suggestions Beyond the Bowl
This soup reaches its full potential when paired with something to soak it up. Steamed rice creates a quiet, satisfying meal, while warm flatbread turns it into something you can scoop and eat with your hands. I've also served it over quinoa for guests with different dietary preferences, and it worked beautifully. The soup is forgiving that way.
Making It Your Own
The beauty of this soup is how it adapts to what's in your kitchen and what your body needs. Spinach or kale stirred in during the last five minutes adds iron and a gentle bitterness that balances the warmth of the spices. Some people add a splash of coconut milk for richness, while others swear by a pinch of dried mint. I've made it with vegetable scraps instead of the exact vegetables listed, and it's never disappointed. The framework stays the same, but your own instincts matter here.
- If you find the soup too thick, thin it with more broth or water rather than cooking it longer.
- Leftover soup keeps for four days in the fridge and actually tastes better as the flavors meld overnight.
- This soup freezes beautifully in individual portions, so you can make double and have comfort waiting whenever you need it.
Save to Pinterest This soup has become my go-to gift, my sick-day companion, and the recipe I make when I need to remember that good food doesn't have to be complicated to be nourishing. Every time I make it, I think of my neighbor's thermos and the simple wisdom in her grandmother's recipe.
Recipe FAQs
- → Do I need to soak mung beans before cooking?
Yes, soaking dried mung beans for 4 hours or overnight helps them cook more evenly and reduces cooking time. It also makes them easier to digest and improves their texture in the final soup.
- → Can I make this soup in an Instant Pot or pressure cooker?
Absolutely. Cook soaked mung beans under high pressure for 12-15 minutes with a natural release. For unsoaked beans, increase to 20-25 minutes. Sauté the aromatics first using the sauté function, then add everything else and pressure cook.
- → What can I serve with mung bean soup?
This soup pairs beautifully with steamed basmati rice, warm naan, or roti for a complete meal. It also works well alongside quinoa or crusty bread. For a lighter option, enjoy it on its own as a nourishing starter.
- → How long does this soup keep in the refrigerator?
The soup stores well in an airtight container in the refrigerator for up to 4-5 days. The flavors actually deepen and improve after a day or two. Reheat gently on the stovetop, adding a splash of water if needed to adjust consistency.
- → Can I freeze this soup?
Yes, this soup freezes excellently for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.
- → Is asafoetida (hing) necessary?
Asafoetida is optional but adds a distinctive umami flavor typical in Indian cooking. If you don't have it or can't find it, the soup will still be delicious without it. Just skip it or add a pinch more garlic for depth.