Mung Bean Soup (Printable)

Creamy mung beans simmered with aromatic spices and fresh vegetables for a nourishing, warming bowl.

# Components:

→ 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

# Method:

01 - Drain and rinse the soaked mung beans thoroughly before cooking.
02 - In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them 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 2 minutes to bloom the spices.
05 - Add mung beans and pour in the water or vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, or until the mung beans are soft and the soup reaches desired thickness.
06 - Add salt and adjust seasoning to taste. Stir in lemon juice and garnish with fresh cilantro before serving hot.

# Expert Advice:

01 -
  • Its gentle on the stomach but deeply satisfying, perfect when you need nourishment without heaviness
  • The spices build layers of warmth that linger long after the last spoonful
  • It comes together with minimal effort but tastes like something that simmered all day
02 -
  • Once I skipped soaking the beans and they took forever to cook, turning into a mushy mess before the centers were actually soft
  • Letting the mustard seeds pop in hot oil first is the secret that makes the whole kitchen smell authentic and transforms the flavor completely
03 -
  • If the soup becomes too thick as it sits, thin it with a splash of water or broth rather than adding more salt
  • Toast your spices in a dry pan before adding oil for an even deeper, more complex flavor base
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