Save to Pinterest The first time I made mung bean soup was on a gray February afternoon when my apartment felt too cold and empty. I had soaked the beans that morning without any real plan, just following some quiet instinct that something warm and nourishing was needed. The house filled with the scent of mustard seeds popping in hot oil, that tiny sound like a miniature applause from the stove. By the time the soup was simmering, golden and fragrant, I realized this wasn't just food. It was exactly what I needed to make the world feel right again.
Last winter, my friend Sarah came over after she had been fighting a cold for weeks. I made this soup, the steam rising up between us as we sat at my kitchen table with our bowls. She took that first spoonful and her shoulders actually dropped, like she could finally breathe again. Now she asks for this recipe every time the seasons change, calling it her medicine soup.
Ingredients
- Dried mung beans: These little green gems become creamy and tender when soaked properly, giving the soup its signature comforting texture
- Mustard seeds: When they hit the hot oil and start popping, they release a nutty aroma that defines this dish
- Fresh ginger: Grated finely, it adds warmth without being overpowering, perfectly balanced by the other spices
- Ground turmeric: Not just for color, this gives the soup that earthy depth and adds its own healing properties
- Vegetable broth: Using good quality broth instead of water makes all the difference in creating a rich, satisfying base
Instructions
- Start the beans right:
- Drain and rinse those soaked mung beans until the water runs clear, giving them a fresh start for the soup
- Wake up the spices:
- Heat oil in your large pot over medium heat, add mustard seeds and listen for them to pop and sizzle, about 30 seconds
- Build the base:
- Add onion, garlic, and ginger, sauting until the onion turns translucent and your kitchen starts smelling amazing
- Add the remaining vegetables and spices:
- Stir in carrot, tomato, green chili if using, cumin, coriander, turmeric, black pepper, and asafoetida, cooking for 2 minutes
- Let it simmer:
- Pour in the mung beans and broth, bring everything to a boil, then reduce heat and let it simmer uncovered for 35 to 40 minutes
- Finish with brightness:
- Stir in salt to taste, add lemon juice for acidity, and sprinkle fresh cilantro on top before serving
Save to Pinterest This soup has become my go-to when friends need feeding, whether they are celebrating something wonderful or nursing something heavy. There is something about serving it in simple bowls, watching steam rise up, that makes people feel seen and cared for in the most genuine way.
Making It Your Own
I have learned that the best version of this soup is the one that adapts to what you have on hand. Sometimes I add spinach during the last five minutes, other times I throw in extra carrots if that is what the crisper drawer is offering.
The Perfect Texture
About halfway through cooking, I like to take a wooden spoon and mash some of the beans against the side of the pot. This little trick creates a creamier soup without needing any actual cream, and it helps thicken the broth beautifully.
Serving Suggestions
While this soup is wonderful on its own, it becomes a meal when served with steamed basmati rice or warm naan bread. The way the rice soaks up that spiced broth is absolutely perfect.
- Keep some extra lemon wedges on the table for those who love extra brightness
- A dollop of coconut yogurt on top adds a lovely cooling contrast
- This soup actually tastes better the next day, so make a big batch
Save to Pinterest There is something profoundly satisfying about a recipe that nourishes body and soul in equal measure. This soup does exactly that, every single time.
Recipe FAQs
- → Do mung beans require soaking before cooking?
Yes, dried mung beans need soaking for 4 hours minimum or overnight. This reduces cooking time significantly and helps them cook evenly. Rinse thoroughly before adding to the pot.
- → Can I use canned mung beans instead?
Canned mung beans work in a pinch. Skip the soaking step and add them during the last 15 minutes of simmering just to heat through and absorb flavors. The texture may be slightly softer than dried.
- → How do I make the soup creamier?
Lightly mash some cooked mung beans against the pot side with your spoon. This releases starch naturally thickening the broth. Alternatively, blend a portion and return it to the pot for velvety results.
- → What can I substitute for asafoetida?
Simply omit asafoetida if unavailable. The combination of garlic, ginger, and cumin provides sufficient depth. Some cooks add a pinch of garlic powder or extra onion as alternative.
- → How long does this soup keep in the refrigerator?
Stored in airtight containers, the soup keeps 4-5 days refrigerated. The flavors actually develop and improve overnight. Reheat gently on the stove adding splash of water if needed.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers. Leave inch of headspace for expansion. Keeps 3 months. Thaw overnight in refrigerator before reheating.