Mung Bean Soup (Printable version)

Hearty mung bean soup with warming Indian spices, ready in one hour for a comforting meal.

# What You Need:

→ 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

→ Spices and Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric powder
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon mustard seeds
13 - 1/4 teaspoon asafoetida
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

# Directions:

01 - Drain and rinse the soaked mung beans thoroughly under cold water
02 - Heat a splash of oil in a large pot 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 carrot, chopped tomato, green chili, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for 2 minutes to release the spice flavors
05 - Add the drained mung beans and pour in water or vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes until the beans are tender and the soup thickens
06 - Add salt and adjust seasonings according to preference
07 - Stir in fresh lemon juice and garnish with chopped cilantro before serving

# Expert Tips:

01 -
  • It's genuinely nourishing without feeling like you're eating something virtuous.
  • The spices wake up your palate in that satisfying way that makes you want another spoonful before the bowl is half empty.
  • One pot, minimal cleanup, and it actually tastes better the next day.
02 -
  • If you skip soaking the beans, the cooking time doubles and they can remain stubbornly firm no matter how long you simmer.
  • Adding the lemon juice at the end rather than during cooking preserves its brightness and makes the whole soup taste more alive.
03 -
  • Make a big batch and freeze individual portions—it reheats beautifully and becomes even more flavorful after a day or two.
  • If your soup is too thick, thin it with broth or water; if too thin, simmer uncovered a bit longer and it will naturally thicken as the beans break down.
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