Mung Bean Soup Indian Style

There's something about the smell of mustard seeds crackling in hot oil that makes me pause whatever I'm doing. My neighbor Priya taught me this mung bean soup years ago when I was feeling run down, and she insisted it was what my body needed. She was right—within a week of eating bowls of this golden, warming soup, I felt like myself again. It's the kind of dish that tastes like someone cares about you, even when you're making it for yourself.

I made this for my roommate during her exam week when she was barely eating, just drinking cold coffee and stressing about deadlines. She took one spoonful, sat back in her chair, and said, 'Oh, this is what I needed.' She studied better that night. Sometimes the most powerful thing you can offer someone is a pot of good soup.

Ingredients

• Dried mung beans (1 cup): Soak these overnight or for at least 4 hours before cooking—they soften faster and digest better, and your pot won't boil over.
• Onion (1 medium), finely chopped: This is your flavor base, so don't rush chopping it; the finer the pieces, the better it melts into the soup.
• Garlic (2 cloves) and ginger (1-inch piece): Mince the garlic small and grate the ginger finely so they distribute evenly throughout and warm every spoonful.
• Carrot (1 medium, diced) and tomato (1 medium, chopped): The carrot adds sweetness and the tomato brings body to the broth; don't skip either one.
• Green chili (1 small, finely chopped, optional): Add this only if you like a gentle heat that lingers rather than burns.
• Ground cumin, coriander, and turmeric (1 tsp, 1 tsp, and 1/2 tsp): These three spices are the soul of the soup; toast them briefly in the hot oil to wake them up.
• Ground black pepper (1/2 tsp) and mustard seeds (1/2 tsp): The mustard seeds crackle and pop, signaling the start of something delicious, while the pepper brings quiet depth.
• Asafoetida (1/4 tsp, optional): A pinch of this pungent spice lifts the whole thing and aids digestion, though it's not essential if you can't find it.
• Salt (1 tsp, to taste): Always taste as you go and adjust at the end, because salt brings all the other flavors into focus.
• Water or vegetable broth (6 cups): Broth adds richness, but water works perfectly fine and lets the spices shine.
• Fresh cilantro (2 tbsp, chopped) and lemon juice (1 tbsp): These are the finishing touches that make the soup taste alive and bright instead of heavy.

Instructions

Prepare your beans:

Drain the soaked mung beans and rinse them well under cold water. You'll notice they're already a bit plump and softer than before soaking, which means they're ready to cook fast.

Let the mustard seeds sing:

Heat a splash of oil in your large pot over medium heat until it shimmers slightly, then add the mustard seeds. They'll start popping and crackling within 30 seconds—this is the sound that tells you the soup is about to happen.

Build the flavor base:

Add the chopped onion, minced garlic, and grated ginger all at once, stirring constantly for about 3 minutes. Your kitchen will smell incredible, and the onion should turn translucent and soft at the edges.

Wake up the spices:

Toss in the carrot, tomato, green chili if you're using it, and all your ground spices—cumin, coriander, turmeric, black pepper, and asafoetida. Stir everything together and let it cook for 2 minutes so the spices release their oils and perfume the oil.

Bring everything together:

Add the drained mung beans and pour in your water or broth, stirring to combine. Bring the whole pot to a rolling boil, then immediately lower the heat and let it simmer gently, uncovered, for 35 to 40 minutes. The soup will gradually thicken as the beans break down and release their starch.

Taste and adjust:

Once the beans are completely soft and creamy, add your salt and taste the soup. You might want more salt, a touch more turmeric, or even a squeeze of lemon juice now—trust what your palate tells you.

Finish and serve:

Stir in the fresh lemon juice and taste one more time. Ladle the soup into bowls and scatter fresh cilantro over the top, watching how it floats on the golden surface like little green stars.

Save

My daughter once told me this soup tastes like a hug tastes, which is maybe the best thing anyone's ever said about food I made. That's when I understood that this soup isn't just nutrition or comfort—it's love in a bowl, simple and honest.

Texture and Creaminess

If you want a thicker, creamier soup, take a wooden spoon and gently mash some of the cooked beans against the side of the pot once they're soft. You're not making mush; you're just breaking down enough beans to create a naturally creamy base. Some people like to blend half the soup with an immersion blender, which gives you a velvety texture while still keeping some whole beans visible.

Making It a Complete Meal

Serve this soup with steamed rice or warm flatbread, and suddenly you have something substantial and satisfying. A piece of naan or roti torn into the soup absorbs all that golden broth, and together they become more than the sum of their parts. During winter, I always make a double batch so I have leftovers for quick lunches.

Variations and Additions

This soup is flexible enough to bend to what's in your kitchen or what your body needs. I've added spinach, kale, or even finely shredded cabbage during the last few minutes of cooking, and they all meld into the soup beautifully without overpowering the spice balance.

• Stir in a handful of fresh spinach or kale in the last 5 minutes for extra green nutrition and mineral content.
• Add a splash of coconut milk at the end if you want richness, though it changes the character from healing to more indulgent.
• A pinch of ground fenugreek or dried mint in the spice mix brings new depth if you want to experiment.

Save

This mung bean soup has become my answer to so many things—a bad day, a cold coming on, needing to feed someone you care about with intention. Make it once and it becomes yours forever.

Recipe FAQs

→ How long should I soak the mung beans?

Soak dried mung beans for at least 4 hours, or ideally overnight. This reduces cooking time and improves digestibility. Rinse thoroughly before cooking.

→ Can I make this soup in a pressure cooker or Instant Pot?

Yes, you can reduce cooking time significantly. Cook on high pressure for 12-15 minutes, then allow natural release. The beans should be tender and creamy.

→ What can I serve with mung bean soup?

This pairs beautifully with steamed basmati rice, warm naan, or roti. The soup also stands alone as a light yet satisfying meal with some crusty bread on the side.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 4 days. The flavors continue to develop over time. Reheat gently on the stovetop, adding a splash of water if needed.

→ Can I freeze this soup?

Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. The texture may become slightly thicker, which is normal.

→ Is this soup spicy?

The green chili is optional and adds mild heat. Without it, the warming spices provide gentle flavor without significant spice. Adjust to your preference.