Mung Bean Soup

There's something about the smell of mustard seeds crackling in hot oil that instantly transports me back to my grandmother's kitchen on a Tuesday afternoon. She'd have a pot of mung bean soup simmering while I sat at the counter doing homework, the steam rising up and fogging my glasses. Years later, I found myself craving that exact comfort, that golden warmth in a bowl, and I realized how simple it actually was to recreate. This soup became my answer to those days when I needed something healing but didn't have the energy for complicated cooking.

I made this for a friend who'd just moved to the city, and she showed up at my door looking exhausted from the move. Within twenty minutes, her shoulders had dropped about an inch just from breathing in the steam from this soup. She told me later it was the first meal that made her new apartment feel like home, which is a lot of power for a humble pot of beans.

Ingredients

• Dried mung beans (1 cup, rinsed and soaked): Soaking them overnight is non-negotiable—it cuts cooking time and makes them digest more gently; I learned this the hard way at a dinner party.
• Medium onion (1, finely chopped): The foundation of flavor here; don't rush the sautéing or you'll miss that sweet, caramelized depth.
• Garlic (2 cloves, minced) and fresh ginger (1-inch piece, grated): These two are the warm hug of the soup; the ginger especially adds a subtle heat that feels healing rather than spicy.
• Medium carrot (1, diced) and tomato (1 medium, chopped): They dissolve slightly into the broth, thickening it naturally while adding subtle sweetness and acidity.
• Green chili (1 small, finely chopped): Optional but worth it if you want a whisper of heat that builds gradually.
• Ground cumin (1 tsp), ground coriander (1 tsp), turmeric (1/2 tsp), and black pepper (1/2 tsp): This spice blend is what makes the soup taste like comfort rather than just boiled beans.
• Mustard seeds (1/2 tsp): The theatrical moment of the recipe—they pop and crackle, releasing oils that make everything that follows taste more alive.
• Asafoetida (1/4 tsp, optional): A pinch adds earthiness and aids digestion; it smells strange on its own but transforms completely once cooked.
• Salt (1 tsp, adjusted to taste): Add it gradually at the end so you don't oversalt.
• Water or vegetable broth (6 cups): Broth adds depth, but water lets the spices shine; choose based on your mood.
• Fresh cilantro (2 tbsp, chopped) and lemon juice (1 tbsp): These finish the soup, brightening everything at the last moment.

Instructions

Prepare your canvas with the beans:

Drain and rinse your soaked mung beans under cold water, checking for any small stones hiding among them. This step feels mundane but matters—clean beans mean a cleaner-tasting soup.

Temper the mustard seeds:

Heat a splash of oil in your large pot over medium heat, then add the mustard seeds and listen for that familiar popping sound that lasts about 30 seconds. It's like the soup's way of announcing itself.

Build the aromatic base:

Add your chopped onion, minced garlic, and grated ginger to the oil, stirring often until the onion turns translucent and everything softens together, roughly 3 minutes. The kitchen will smell extraordinary at this point.

Toast the spices:

Toss in your diced carrot, chopped tomato, green chili if using, and all the ground spices and asafoetida, stirring constantly for about 2 minutes until the spices become fragrant and the raw smell disappears. This brief cooking step unlocks all their warmth.

Introduce the beans and liquid:

Add your drained mung beans and pour in the water or broth, bringing everything to a boil over medium-high heat, then immediately reduce to low heat. Let it simmer uncovered for 35 to 40 minutes, stirring occasionally, until the beans are soft enough to break between your fingers and the soup thickens into something creamy-looking.

Season and finish:

Taste the soup, add salt gradually, and adjust any spices if needed—this is your moment to make it yours. Stir in the fresh lemon juice just before serving and scatter cilantro over each bowl.

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This soup showed up in my life again during a particularly difficult winter when my immune system seemed to take a vacation. I made it three times in one week, and something about the ritual of chopping and simmering felt like self-care, like I was doing something concrete to help myself heal. That's when I understood why traditional soups like this one have survived for centuries—they're medicine and love in the same bowl.

The Magic of Mung Beans in Your Kitchen

Mung beans are the quiet achievers of the legume world—they cook faster than most beans, they're gentle on digestion, and they absorb flavors like tiny sponges. I didn't fully appreciate this until I accidentally grabbed them instead of chickpeas for an experiment and discovered they dissolved slightly into the broth rather than staying stubbornly whole. That's what makes this soup creamy without any cream.

Spices as the Conversation Starter

The spice combination here isn't random—it's been refined over generations of Indian home cooking. Turmeric and cumin are almost always a pair because they balance each other, cumin bringing earthiness while turmeric adds a subtle bitterness that keeps the soup from tasting one-note. Coriander rounds everything out, adding a hint of brightness that most people taste but can't quite name.

How to Make It Yours

The beauty of this soup is that it's a template, not a rigid instruction. Once you've made it once, you'll start seeing where you can slip in your preferences or use what's already in your pantry. I've added spinach in the last 5 minutes for extra iron, used coconut milk for creaminess instead of mashing beans, and even thrown in diced sweet potato when carrots ran out.

• Mash some of the cooked beans with the back of your spoon if you prefer a thicker, more substantial texture.
• A handful of fresh spinach or kale stirred in during the final minutes adds nutrition and a subtle green note.
• Serve alongside steamed rice, flatbread, or even crusty bread to turn soup into a full meal.

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This soup is one of those recipes that gets better the more you make it, not just because you get faster at chopping, but because you start trusting your instincts about what it needs. It's become my answer to a lot of different moments—when someone's sick, when I'm tired, when the weather turns cold, or when I just need something that tastes like it was made with intention.

Recipe FAQs

→ 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 reduces cooking time and improves digestibility.

→ Can I make this soup in a pressure cooker?

Absolutely. Cook soaked mung beans with spices and broth in a pressure cooker for about 15-20 minutes. Let pressure release naturally for best texture.

→ What can I serve with mung bean soup?

This soup pairs beautifully with steamed basmati rice, warm naan, or roti. A side of pickled vegetables or fresh chutney adds nice contrast to the creamy soup.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, this soup keeps well for 4-5 days. The flavors actually develop and improve over time. Reheat gently on the stove, 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.

→ Is asafoetida necessary?

Asafoetida is optional but adds a distinct savory depth typical of Indian cooking. If you don't have it, the soup will still be delicious without it.