Mung Bean Soup (Print Version)

Nourishing mung bean soup with warming spices for comfort and healing

# 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 (hing), 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

# Directions:

01 - Drain and rinse the soaked mung beans thoroughly under cold water.
02 - Heat oil in a large pot over medium heat. Add mustard seeds and allow them to sizzle for 30 seconds until fragrant.
03 - Add chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent, approximately 3 minutes.
04 - Stir in diced carrots, chopped tomato, green chili if using, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for 2 minutes to develop the spice flavors.
05 - Add drained mung beans and pour in 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 the soup thickens.
06 - Add salt and adjust seasonings according to preference.
07 - Stir in lemon juice and garnish with fresh cilantro before serving.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes like someone cared enough to make it, without requiring hours of fussing in the kitchen.
  • Mung beans are sneakily gentle on digestion while packing protein that actually satisfies, making this feel nourishing rather than lightweight.
  • The spice balance is forgiving enough for beginners but interesting enough that you'll want to make it again and adjust to your mood.
02 -
  • Don't skip soaking the mung beans—rushed dried beans stay hard no matter how long you simmer, and that disappointment isn't worth the time saved.
  • The soup thickens as it cools, so if it seems a touch thin on the stove, it'll be perfectly creamy by tomorrow, and you can always add water if needed.
03 -
  • Use vegetable broth instead of water for deeper flavor, but taste before adding salt since broth is often salty already.
  • If you can't find asafoetida or it bothers your digestion, the soup is still wonderful without it—add an extra pinch of cumin instead for warmth.
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