Mung Bean Soup Indian Style (Printable)

Hearty mung bean soup with warming spices and fresh herbs for ultimate comfort.

# What You'll 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 (optional)

→ Spices & Seasonings

08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp turmeric powder
11 - 1/2 tsp ground black pepper
12 - 1/2 tsp mustard seeds
13 - 1/4 tsp asafoetida (hing), optional
14 - 1 tsp salt, or to taste

→ Liquids

15 - 6 cups water or vegetable broth

→ Garnishes

16 - 2 tbsp fresh cilantro, chopped
17 - 1 tbsp fresh lemon juice

# Step-by-Step:

01 - Drain and rinse the soaked mung beans thoroughly.
02 - In a large pot, heat a splash of oil over medium heat. Add mustard seeds and allow them to sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent, approximately 3 minutes.
04 - Stir in carrots, tomato, green chili if using, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for an additional 2 minutes.
05 - Add the drained mung beans and pour in water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes until mung beans are tender and soup thickens.
06 - Add salt and adjust seasonings as desired.
07 - Stir in lemon juice and garnish with fresh cilantro before serving.

# Expert Advice:

01 -
  • It actually heals you from the inside, filling your belly and calming your mind at the same time.
  • The whole thing comes together in under an hour, which means comfort food without the stress.
  • You probably have most of these spices already, and the ones you don't are worth keeping around forever.
02 -
  • If you forget to soak the beans, don't panic—just cook them longer, but they really do cook faster and more evenly when soaked first.
  • The soup will thicken as it sits, so if it seems too thin at first, it's probably perfect; add extra broth when you reheat leftovers.
03 -
  • Toast your dried spices lightly in a dry pan before grinding them yourself—the difference in flavor is worth the extra step.
  • Don't skip the lemon juice at the end; it's not just brightness, it's the thing that makes your body actually absorb the iron from the beans.
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