Save to Pinterest My grandmother used to make this soup on mornings when the house felt too quiet, when someone needed tending to, or simply when the weather turned cool enough to justify lighting the stove. She'd soak the mung beans the night before, almost ceremonially, and by morning the kitchen would smell like earth and possibility. I didn't understand then why she insisted on rinsing them so carefully, or why the mustard seeds had to pop and dance in hot oil before anything else could happen. Now I do this soup the same way, and it feels less like cooking and more like continuing a conversation.
I served this to a friend who'd been under the weather, and she sat at my kitchen table slowly spooning it up while I pretended to organize my spice rack. Halfway through the bowl, she closed her eyes and said it tasted like home, even though she'd never had it before. That's when I understood that some foods don't need a personal history to feel like one—they create that feeling the moment they touch your tongue.
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Ingredients
- Dried mung beans: Soak them overnight or at least 4 hours so they cook evenly and don't stay stubbornly hard in the center—this patience pays off in texture.
- Onion, garlic, and ginger: This trio is the foundation; don't rush sautéing them, because their sweetness and warmth are what make people ask for seconds.
- Carrot and tomato: The carrot adds subtle sweetness while the tomato brings body and a gentle tang that brightens the whole pot.
- Ground cumin and coriander: These warm spices are what make the soup taste like comfort—they're not flashy but they're essential.
- Turmeric: A pinch of this golden spice adds color and earthiness, plus all the goodness your body appreciates.
- Mustard seeds: They pop and sizzle, releasing oils that season everything that follows—don't skip this step even though it seems small.
- Asafoetida: Optional but revelatory if you embrace it; it adds a savory depth that makes people pause mid-spoonful.
- Fresh cilantro and lemon juice: These finishing touches lift the entire soup from warm to bright, so save them for the very end.
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Instructions
- Prepare your beans:
- Drain the soaked mung beans and give them one more careful rinse under cool water—this removes any cloudiness and ensures a cleaner broth.
- Toast the mustard seeds:
- Heat oil in a large pot over medium heat and listen for the mustard seeds to pop and crackle, about 30 seconds of gentle sizzling that signals everything is ready to go.
- Build the flavor base:
- Add your chopped onion, garlic, and ginger to those toasted seeds and let them soften for about 3 minutes until the kitchen smells unmistakably warm and alive.
- Add the vegetables and spices:
- Stir in carrots, tomato, green chili if you're using it, and all your ground spices—cumin, coriander, turmeric, black pepper, and asafoetida—cooking this mixture for another 2 minutes until it becomes aromatic.
- Simmer the soup:
- Pour in your rinsed mung beans along with 6 cups of water or vegetable broth, bring everything to a boil, then lower the heat and let it simmer uncovered for 35 to 40 minutes until the beans are tender and have begun to break down slightly, thickening the broth naturally.
- Taste and finish:
- Salt to your preference, stir in fresh lemon juice, and shower each bowl with bright green cilantro just before serving.
Save to Pinterest There's a moment in cooking this soup when the spices have hit their stride and the mung beans are softening into the broth that feels almost meditative. My mind quiets down, and suddenly I'm not thinking about anything except the gentle bubbling and the way the whole kitchen smells like coming home.
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Creaminess Without Cream
If you want a richer texture without adding cream or coconut milk, mash about a quarter of the cooked mung beans against the side of the pot with your wooden spoon during the last few minutes of cooking. The broken beans release their starch and thicken the broth into something luxurious and velvety, and nobody needs to know you didn't use a single drop of cream.
Spice Adjustments for Your Taste
The spice amounts here are gentle and balanced, but this soup is forgiving enough to bend toward your preferences. If you love heat, add more green chili or a pinch of cayenne; if you prefer subtlety, reduce the turmeric or skip the asafoetida entirely. Start conservative and taste as you go, because it's easier to add more spice than to undo too much.
Serving and Storage Ideas
This soup tastes even better the next day once the flavors have settled into each other, so don't hesitate to make it ahead. Serve it alongside steamed rice, warm flatbread, or crusty bread for scooping, and consider adding a handful of fresh spinach or kale during the last 5 minutes if you want extra green.
- Leftovers keep refrigerated for up to 4 days and freeze beautifully for up to 3 months.
- Reheat gently on the stovetop with a splash of water if the soup has thickened, or in the microwave when you need comfort quickly.
- Add the fresh cilantro and lemon juice only when serving, so they stay bright and alive.
Save to Pinterest This mung bean soup is one of those dishes that feeds you quietly, without fuss or pretense. Make it when you need healing, or simply when you want to remember that good food is often the simplest kind.
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 cooking time. It also makes them easier to digest and improves their texture in the final dish.
- → Can I make this soup in an Instant Pot or pressure cooker?
Absolutely. Cook on high pressure for 12-15 minutes, then allow natural release for 5 minutes. The cooking time will be significantly reduced compared to stovetop simmering.
- → What can I serve with mung bean soup?
This soup pairs beautifully with steamed basmati rice, warm naan, or roti. It also complements quinoa or crusty bread. For a complete meal, serve with a simple side salad or roasted vegetables.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup will keep for 4-5 days in the refrigerator. The flavors often develop and improve after a day or two. Reheat gently on the stovetop, adding a splash of water if needed.
- → Can I freeze mung bean soup?
Yes, this soup freezes well 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 necessary for this soup?
Asafoetida is optional but adds a unique savory depth typical of Indian cooking. If you don't have it or cannot find it, the soup will still be delicious without it. Some people omit it due to dietary restrictions.