Mung Bean Soup (Printable Version)

Hearty mung beans simmered with aromatic spices for a warming, nourishing bowl perfect for any season.

# What You 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

→ Spices and 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
14 - 1 teaspoon salt

→ Liquids

15 - 6 cups water or vegetable broth

→ Garnishes

16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon fresh lemon juice

# How-To Steps:

01 - Drain and rinse the soaked mung beans thoroughly under cold water
02 - In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds until fragrant
03 - Add onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent, approximately 3 minutes
04 - Stir in carrots, tomato, green chili, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for an additional 2 minutes, stirring frequently
05 - Add mung beans and pour in the 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 lemon juice and garnish with fresh cilantro before serving

# Expert Tips:

01 -
  • It's the kind of soup that tastes like a hug, especially on days when you need something real and nourishing.
  • Your kitchen will smell absolutely incredible the moment those mustard seeds hit the oil, and it only gets better from there.
  • This soup is naturally vegan and gluten-free without feeling like you're missing anything at all.
02 -
  • Soaking the beans is non-negotiable if you want them to cook evenly and actually become tender instead of staying stubbornly hard.
  • The lemon juice and cilantro at the end aren't garnishes—they're essential to the flavor, so don't skip them thinking you're saving steps.
  • If your soup seems too thin, that means your beans needed more time; if it's too thick, add water gradually until it feels right.
03 -
  • Make a double batch and freeze half in containers—it reheats beautifully and tastes even better the next day as the flavors continue to deepen.
  • If you can't find asafoetida, don't stress; the soup is still wonderful without it, though you'll notice the difference in how round and complete the flavor feels.
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