Pin it The first time I made mung bean soup, I was recovering from a terrible cold and my Indian neighbor brought over a container of this golden, healing broth. One spoonful and I understood why this soup is medicine in a bowl. Now it is my go-to whenever anyone in my house needs comfort.
Last winter, my sister came over exhausted from work and I made a huge pot. She sat at the counter, ate three bowls, and told me it was the first time in weeks she felt truly warm from the inside out.
Ingredients
- Dried mung beans: Soaking them overnight makes them cook faster and digest easier
- Mustard seeds: Listen for the popping sound, that tells you they are ready
- Onion, garlic, and ginger: This trio builds the foundation of flavor
- Fresh turmeric: Add extra if you have it, the anti-inflammatory benefits are incredible
- Tomato: Use ripe ones for natural sweetness
- Cumin and coriander: Toast them briefly in the pan to wake up their oils
- Asafoetida: A pinch adds that authentic depth you find in restaurant versions
- Water or vegetable broth: Homemade broth makes it richer
- Fresh cilantro and lemon: These brighteners at the end make everything pop
Instructions
- Prep the beans:
- Drain and rinse the soaked mung beans until the water runs clear
- Start the tempering:
- Heat oil in a large pot over medium heat, add mustard seeds and wait for that satisfying pop
- Build the base:
- Add onion, garlic, and ginger, sauté until fragrant and the onion turns translucent
- Add the vegetables and spices:
- Stir in carrot, tomato, chili, cumin, coriander, turmeric, black pepper, and asafoetida
- Simmer the soup:
- Add mung beans and water or broth, bring to a boil then reduce heat and let it cook uncovered until the beans are tender and the soup thickens nicely
- Season and finish:
- Stir in salt to taste, then add fresh lemon juice and cilantro right before serving
Pin it This recipe became a weekly staple during a particularly stressful semester in graduate school. Something about the rhythm of chopping vegetables and smelling the spices toast brought me back to myself every single time.
Making It Your Own
I have added handfuls of spinach during the last five minutes of cooking, and the greens wilt perfectly into the broth. Sometimes I throw in diced potatoes for extra heartiness.
Serving Suggestions
Steamed basmati rice is classic, but warm naan for dipping is just as good. The soup stands on its own for a light dinner, or serves as a starter alongside dal and other curries.
Storage And Meal Prep
This soup keeps beautifully in the refrigerator for up to five days and freezes well for months. I often double the recipe and portion it into containers for easy lunches.
- Let the soup cool completely before refrigerating
- Freeze in individual portions for quick work lunches
- Reheat with a splash of water to restore consistency
Pin it There is something deeply grounding about a bowl of mung bean soup, simple food that nourishes on every level.
Recipe FAQ
- → 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 simmering time. This step also makes them easier to digest and yields a creamier texture in the final soup.
- → Can I make this soup in a pressure cooker?
Absolutely. Cook soaked mung beans with spices and water for 15-20 minutes under pressure. Let the steam release naturally before opening. You may need slightly less liquid than the stovetop method.
- → What can I substitute for asafoetida?
Simply omit the asafoetida if unavailable. The soup will still be flavorful with cumin, coriander, mustard seeds, and fresh aromatics. Some cooks add a pinch of garlic powder for extra depth.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors often improve overnight as the spices meld together. Reheat gently on the stovetop, adding a splash of water if needed.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove.