Mung Bean Soup (Printable Version)

Hearty mung beans simmered with warming Indian spices for a nourishing, comforting bowl.

# Ingredient List:

→ 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 - ½ teaspoon turmeric powder
11 - ½ teaspoon ground black pepper
12 - ½ teaspoon mustard seeds
13 - ¼ 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

# 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 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 an additional 2 minutes to develop the spice flavors.
05 - Add the prepared mung beans and pour in the water or vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, or until the mung beans are tender and the soup thickens.
06 - Add salt and adjust seasoning to taste, ensuring balanced flavors throughout.
07 - Stir in fresh lemon juice and garnish with chopped fresh cilantro before serving.

# Expert Advice:

01 -
  • It's naturally vegan and gluten-free without feeling like you're missing anything—just pure nourishment.
  • The spices bloom so beautifully that even the simplest ingredients taste like they've been treated with reverence.
  • This soup comes together in just over an hour and tastes even better the next day.
02 -
  • Soaking the mung beans isn't optional—it prevents them from disintegrating into paste and ensures they cook evenly and keep their integrity.
  • The mustard seeds must actually pop and sizzle; if they just sit there quietly, your oil isn't hot enough and the whole flavor foundation suffers.
03 -
  • Never skip the soak time on the mung beans—it's the difference between a soup that feels nourishing and one that feels mushy.
  • The moment those mustard seeds pop, you've unlocked a flavor gate that regular oil can't reach, so don't let that step feel small.
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