Mung Bean Soup

There's something about the smell of mustard seeds crackling in hot oil that brings me back to my grandmother's kitchen on quiet afternoons. She'd make this mung bean soup without measuring anything, just a handful of beans, a pinch of this spice, and somehow it always turned out golden and deeply comforting. Years later, I finally learned why her version tasted like pure comfort—it wasn't magic, just the patience to let those beans surrender completely to the warmth and the spices that wrapped around them like a warm embrace.

My first attempt at this soup was a disaster—I forgot to soak the beans overnight and tried to rush it, hoping they'd soften faster if I just turned up the heat. Two hours later, I had burnt aromatics and barely softened beans, and my kitchen smelled like regret. Now I make it right, and every time someone tastes it, they get that quiet, satisfied look that says their body finally got what it needed.

Ingredients

• Dried mung beans: Soak them overnight or for at least 4 hours—this isn't laziness, it's the secret to beans that actually soften evenly and don't turn into mush at the edges.
• Onion, garlic, and ginger: These three create the aromatic base that makes people ask what smells so good, so don't skip the sautéing step.
• Carrot and tomato: They add body and natural sweetness that balances the earthy spices beautifully.
• Ground cumin and coriander: Toast these spices briefly in the heat for a depth that makes all the difference.
• Turmeric powder: Beyond the golden color, this brings warmth and a gentle earthiness that ties everything together.
• Mustard seeds: Let them sizzle and pop for just 30 seconds—that sound and flavor is the true beginning of this soup.
• Asafoetida (hing): Optional but worth seeking out in Indian markets; it adds a savory complexity that makes people wonder what your secret is.
• Water or vegetable broth: I prefer vegetable broth for a richer result, but water works just fine if you let the spices do their job.
• Fresh cilantro and lemon juice: Never skip these—the brightness at the end is what transforms this from good to memorable.

Instructions

Prepare your beans:

Drain and rinse the soaked mung beans under cool water, feeling them in your hands to make sure they're clean. They should feel light and ready, not waterlogged.

Toast the mustard seeds:

Heat a splash of oil in your large pot over medium heat, then add the mustard seeds and listen for them to crackle and pop—this takes about 30 seconds and fills your kitchen with that unmistakable aroma. Don't walk away; the moment they start popping is the moment to move forward.

Build your aromatic base:

Toss in the finely chopped onion, minced garlic, and grated ginger, stirring constantly until the onion becomes translucent and soft, about 3 minutes. Your nose will tell you when it's right—that sweet, slightly caramelized smell.

Add the vegetables and spices:

Stir in the carrots, tomato, green chili if you're using it, and all your ground spices—cumin, coriander, turmeric, black pepper, and asafoetida. Let this cook for another 2 minutes so the spices release their oils and the raw edge softens.

Simmer the soup:

Add your drained mung beans and pour in the water or broth, bringing everything to a boil before reducing the heat to low. Simmer uncovered for 35 to 40 minutes, stirring occasionally, until the beans are completely soft and the soup has thickened into something creamy and luxurious.

Finish and taste:

Stir in the salt and taste it—adjust if needed because salt wakes up everything. Add the lemon juice and fresh cilantro right before serving, letting the brightness cut through the warmth.

Save

I made this soup on a cold evening when a friend was going through something difficult, and she sat at my kitchen table while it simmered, just breathing in the steam and slowly relaxing into the warmth of it. She told me later that it was the first time in weeks she felt like her body was being properly cared for, and I realized that's really what this soup does—it heals quietly.

Texture and Body

If you like your soup thicker and more substantial, use the back of your wooden spoon to gently mash some of the cooked mung beans right in the pot during the last few minutes of cooking. This creates a creamy, almost porridge-like texture that clings to each spoonful in the most satisfying way, while still keeping some whole beans for texture.

How to Serve This

This soup stands beautifully on its own, but it truly becomes a complete meal when paired with steamed rice or warm flatbread—something to soak up the broth and extend the comfort. I've also served it alongside a simple salad, and the brightness of the greens creates a perfect balance with the warming spices.

Making It Your Own

Once you've made this basic version a few times, you'll start seeing all the ways to play with it. The foundation is strong enough to hold additions without losing its character, and your kitchen becomes your laboratory.

• In the last 5 minutes, add a generous handful of fresh spinach or kale for extra nutrition and a subtle earthiness that complements the beans.
• If you want more richness, stir in a splash of coconut milk at the very end, letting it swirl into the golden broth.
• For those who eat fish, a tiny drizzle of fish sauce adds a savory depth that makes people wonder what you did differently.

Save

This is the kind of soup that reminds you why cooking for yourself and the people you care about matters. It's simple, honest, and exactly what your body wants.

Recipe Questions & Answers

→ Do I need to soak mung beans before cooking?

Yes, soaking dried mung beans for 4 hours or overnight helps them cook evenly and reduces simmering time. The beans will become tender more quickly and absorb the aromatic spices better.

→ Can I make this soup thicker or creamier?

Absolutely. Simply mash some of the cooked mung beans against the side of the pot with your spoon during the final minutes of cooking. This releases their natural starches and creates a rich, creamy texture without adding any dairy.

→ What can I serve with mung bean soup?

This soup pairs wonderfully with steamed basmati rice, warm naan, or roti for a complete meal. For a lighter option, serve alongside crusty bread or enjoy it as a standalone nourishing bowl.

→ Is this soup freezer-friendly?

Yes, this soup freezes beautifully. Allow it to cool completely, then store in airtight containers for up to 3 months. The flavors often deepen after freezing and reheating.

→ Can I add vegetables to this soup?

Certainly. Spinach, kale, or chopped greens work wonderfully when added during the last 5 minutes of cooking. You can also include diced potatoes or cauliflower along with the carrots for extra heartiness.