Mung Bean Soup (Printable)

Healing mung beans cooked with warming spices and fresh vegetables for ultimate comfort.

# 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 (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

# Step-by-step 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 until fragrant
03 - Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for approximately 3 minutes until the onion becomes translucent
04 - Stir in the diced carrot, chopped tomato, green chili if using, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for 2 minutes to release the aromatic compounds
05 - Add the drained mung beans and pour in the water or vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes until the mung beans are tender and the soup thickens
06 - Add salt and adjust seasoning to achieve desired flavor balance
07 - Stir in the fresh lemon juice and garnish with chopped cilantro before serving

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like someone spent all day on it.
  • The spices warm you from the inside out without any heaviness, just pure comfort.
  • Naturally vegan and gluten-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip the soaking step or rush it; undersoaked beans won't soften evenly and will leave you with crunchy bits in your otherwise creamy soup.
  • The lemon juice added at the end isn't just for flavor; it's what makes all the other spices suddenly sing and prevents the soup from tasting flat.
03 -
  • Grate your ginger fresh rather than using jarred; the difference in brightness is worth the thirty seconds it takes.
  • If asafoetida isn't something you can find, skip it rather than substitute, because its savory umami quality is specific and can't really be replaced—the soup is wonderful without it.
Return