Mung Bean Soup

My grandmother kept a copper pot specifically for mung bean soup, worn smooth from decades of stirring. One quiet afternoon, watching the mustard seeds dance and pop in hot oil, I realized this wasn't just a recipe she'd passed down—it was her way of saying she cared. The soup smelled like comfort, like every time someone in the family needed healing or a gentle meal. That copper pot taught me that some dishes carry more than flavors; they carry intention.

I made this for my roommate during a particularly rough week, and she sat at the kitchen counter watching the soup simmer, gradually relaxing as the kitchen filled with the scent of ginger and cumin. She didn't say much, but when she tasted it, her shoulders dropped and she asked for the recipe. That's when I understood—this soup has a quiet way of making people feel seen.

Ingredients

• Dried mung beans: Soak these for at least 4 hours (or overnight) so they cook evenly and don't split apart into a mushy mess—this one small step changes everything about the final texture.
• Onion, garlic, and ginger: These three are your flavor foundation; don't rush the sautéing or you'll lose the aromatic sweetness that makes this soup feel intentional.
• Fresh carrot and tomato: They add natural sweetness and body to the broth, turning what could be thin into something that clings to the spoon.
• Ground cumin and coriander: Toast these mentally as you add them—they're the soul of the dish and deserve your attention.
• Turmeric powder: A pinch of warmth and earthiness; it's there as both flavor and tradition, a nod to why this soup has been healing people for centuries.
• Mustard seeds: Let them sizzle until they pop; that small sound tells you the oil is ready to receive everything else.
• Asafoetida (hing): Optional but worth seeking out; a tiny amount adds depth that makes people pause mid-spoonful wondering what that complexity is.
• Water or vegetable broth: Broth will deepen the flavor, but water works beautifully if that's what you have—the soup stands on its own merit.
• Fresh cilantro and lemon juice: These finish the soup with brightness, cutting through the richness and making each bite feel alive.

Instructions

Prepare your beans:

Drain the soaked mung beans and give them a final rinse under cool water. You'll see how they've plumped up overnight, ready to soften into the broth.

Wake the oil with mustard seeds:

Heat oil in your large pot over medium heat, then add mustard seeds and wait for that satisfying sizzle—about 30 seconds of pure anticipation. This isn't just seasoning; it's the invitation to everything that follows.

Build your aromatic base:

Add chopped onion, minced garlic, and grated ginger, letting them soften together for about 3 minutes until the kitchen smells like a spice market. Watch for the onion to turn translucent at the edges; that's your signal you're on track.

Toast the spices together:

Stir in carrots, tomato, and your spice blend—cumin, coriander, turmeric, black pepper, and asafoetida if you're using it. Let everything mingle for 2 minutes so the spices bloom and release their warmth into the oil.

Add the beans and liquid:

Pour in your rinsed mung beans and water or broth, then bring everything to a boil. Once it's rolling, drop the heat to low and let it simmer uncovered for 35 to 40 minutes until the beans surrender completely.

Taste and adjust:

Add salt to taste, then stir in fresh lemon juice and check the seasoning one more time. The soup should taste bright, warming, and perfectly balanced.

Finish and serve:

Scatter cilantro over each bowl and serve while the warmth is still rising. If you want a creamier texture, lightly mash some of the beans right in the pot before serving.

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There was a moment, about 20 minutes into simmering, when my kitchen felt like it had shifted into a different time zone. The smell alone made me pause what I was doing and just breathe. That's when I realized this soup wasn't about following steps—it was about surrendering to the process and letting the warmth work its magic on both the ingredients and the person eating it.

Making It Your Own

This soup is forgiving and open to your hand in the kitchen. If you prefer a creamier consistency, mash some of the cooked beans right in the pot with the back of your spoon—you're looking for a half-broken texture that still has whole beans swimming through it. For extra nutrition and color, add a handful of fresh spinach or kale during the final 5 minutes of cooking; it wilts right into the broth and adds a whisper of bitterness that balances the warmth of the spices beautifully.

Serving Suggestions

This soup is complete on its own, but it becomes a full meal when paired with steamed rice or warm flatbread—something to soak up the broth and extend the comfort. A dry Riesling cuts through the spices if you're in the mood for wine, or simply steep a pot of herbal tea to serve alongside. The soup also tastes richer the next day after the flavors have mingled overnight, so don't hesitate to make it in advance.

Storage and Leftovers

This soup keeps beautifully in the refrigerator for up to 4 days and freezes well for up to 3 months—just leave a little headspace in your container for expansion. When you reheat it, add a splash of water or broth if it's thickened too much, then warm gently on the stove and taste before adjusting the salt and lemon juice again.

• Always let the soup cool to room temperature before storing to prevent condensation and bacterial growth.
• Fresh cilantro and lemon are best added right before serving so they retain their brightness.
• This soup is naturally vegan and gluten-free, but always verify your broth and asafoetida labels if those are important to you.

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This mung bean soup has become my kitchen's quiet wisdom, the dish I make when someone needs gentle care or when I need to remember that simple ingredients, treated with attention, become something memorable. May it bring the same warmth to your table that it's brought to mine.

Recipe Q&A

→ Do I need to soak mung beans before cooking?

Yes, soaking dried mung beans for 4 hours or overnight helps them cook faster and more evenly. It also improves digestibility and reduces cooking time significantly.

→ Can I use canned mung beans instead?

While canned mung beans can work in a pinch, dried beans that have been properly soaked yield better texture and flavor. If using canned, skip the soaking step and reduce simmering time to 15-20 minutes.

→ How can I make this soup creamier?

For a creamier texture, lightly mash some of the cooked mung beans against the side of the pot with a wooden spoon during the last few minutes of cooking. This releases natural starches and thickens the broth.

→ What can I serve with mung bean soup?

Steamed basmati rice, warm naan, roti, or any flatbread make excellent accompaniments. The soup also pairs beautifully with quinoa or can be enjoyed on its own as a light yet satisfying meal.

→ How long does this soup keep in the refrigerator?

This soup stores well in an airtight container in the refrigerator for up to 4 days. The flavors often develop and improve after a day. Reheat gently on the stovetop, adding a splash of water if needed.

→ Can I add other vegetables to this soup?

Absolutely! Spinach or kale can be added during the last 5 minutes of cooking for extra nutrition. You can also include diced potatoes, bell peppers, or zucchini when adding the carrots and tomatoes.