Traditional Mung Bean Soup

This traditional Mung Bean Soup is a nourishing staple in Indian households, revered for its digestive benefits and deep, warming flavor. Featuring tender legumes and a blend of aromatic spices, it is the ultimate comfort food for anyone seeking a wholesome, plant-based meal that heals and satisfies.

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The secret to this soup lies in the slow-simmered combination of mung beans, turmeric, and cumin. These spices not only provide a beautiful golden hue but also offer incredible nutritional support, making every spoonful feel like a wellness boost.

Ingredients

• Legumes: 1 cup dried mung beans, rinsed and soaked for 4 hours or overnight
• Vegetables: 1 medium onion (finely chopped), 2 cloves garlic (minced), 1-inch piece fresh ginger (grated), 1 medium carrot (diced), 1 medium tomato (chopped), 1 small green chili (finely chopped, optional)
• Spices & Seasonings: 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp ground black pepper, 1/2 tsp mustard seeds, 1/4 tsp asafoetida (hing, optional), 1 tsp salt
• Liquids: 6 cups water or vegetable broth
• Garnishes: 2 tbsp fresh cilantro (chopped), 1 tbsp fresh lemon juice

Instructions

Step 1

Drain and rinse the soaked mung beans thoroughly.

Step 2

In a large pot, heat a splash of oil over medium heat. Add the mustard seeds and let them sizzle for 30 seconds.

Step 3

Add the chopped onion, garlic, and grated ginger. Sauté until the onion becomes translucent, about 3 minutes.

Step 4

Stir in the carrots, tomato, green chili (if using), cumin, coriander, turmeric, black pepper, and asafoetida. Cook for another 2 minutes until fragrant.

Step 5

Add the soaked mung beans and pour in the water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 35–40 minutes, or until the beans are soft and the soup has thickened.

Step 6

Add salt and adjust the seasoning to your taste.

Step 7

Stir in the fresh lemon juice and garnish with chopped cilantro before serving.

Zusatztipps für die Zubereitung

To achieve a creamier texture, use a wooden spoon to lightly mash some of the cooked mung beans against the side of the pot. Ensure you use a large pot to allow the beans enough room to expand and soften during the simmering process.

Varianten und Anpassungen

For an extra boost of greens, stir in a handful of fresh spinach or kale during the final 5 minutes of cooking. If you are sensitive to gluten, ensure your vegetable broth is certified gluten-free and use a gluten-free variety of asafoetida.

Serviervorschläge

This soup is traditionally served with a side of steamed rice or warm flatbread. For a more sophisticated pairing, enjoy it with a glass of dry Riesling or a warm cup of herbal tea to complement the earthy spices.

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With only 180 calories per serving and a robust 11g of protein, this Indian Mung Bean Soup is a healthy and light option for any day of the week. Enjoy the balanced blend of nutrition and tradition in every bowl.

Recipe Questions & Answers

→ Do I need to soak the mung beans before cooking?

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

→ Can I use canned or pre-cooked mung beans?

While dried beans work best for texture, you can substitute with canned mung beans. Rinse them well and reduce the simmering time to 15–20 minutes since they're already cooked.

→ What can I serve with this soup?

It pairs beautifully with steamed basmati rice, warm naan or roti flatbread. A side of pickled vegetables or a simple cucumber salad complements the warming flavors.

→ How do I store and reheat leftovers?

Store cooled soup in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if it has thickened too much.

→ Can I add other vegetables?

Absolutely. Spinach, kale, or chopped Swiss chard can be added during the last 5 minutes of cooking. Diced potatoes or sweet potatoes work well too—add them when you add the liquid.

→ Is this soup spicy?

The green chili is optional and provides mild heat. Without it, the soup has gentle warmth from black pepper and mustard seeds but isn't spicy. Adjust the chili to your preference.