Mung Bean Soup Indian Style

The first time I made mung bean soup, it was a rainy Tuesday and I was recovering from a brutal cold. Something about the idea of tiny golden beans simmering with ginger and turmeric felt like exactly what my body needed. That pot bubbled away on the stove for hours, filling the entire apartment with the most comforting smell imaginable. Now whenever the weather turns grey, my hands instinctively reach for the bag of mung beans in the pantry.

Last winter, my neighbor came over unexpectedly when I had a batch simmering. She stayed for two hours, bowl in hand, talking about how her grandmother used to make something similar back in Mumbai. Food has this way of turning strangers into friends, especially when its this nourishing and full of heart.

Ingredients

• 1 cup dried mung beans: Soaking these overnight transforms them from hard little pellets into creamy gems that melt in your mouth
• 1 medium onion: Finely chopped so it practically disappears into the soup, building a subtle sweet foundation
• 2 cloves garlic: Freshly minced gives you that aromatic punch that makes your kitchen smell amazing
• 1-inch fresh ginger: Grated finely, this is the warming element that makes the soup sing
• 1 medium carrot: Diced small for sweetness and a pop of color against the golden beans
• 1 medium tomato: Chopped, it adds acidity and depth that balances the earthy mung flavor
• 1 small green chili: Optional, but I love the gentle heat it weaves through the background
• 1 tsp ground cumin: Toasted in the pan first, this becomes the backbone of the spice profile
• 1 tsp ground coriander: Adds citrusy notes that brighten the whole soup
• 1/2 tsp turmeric powder: For that gorgeous golden color and its natural anti-inflammatory properties
• 1/2 tsp mustard seeds: Listen for them to pop in the hot oil, that's when you know they're ready
• 6 cups water or vegetable broth: Broth adds depth, but water works beautifully if you want the pure mung flavor to shine
• 2 tbsp fresh cilantro: The bright herbal finish that makes everything taste fresh
• 1 tbsp fresh lemon juice: Squeeze this in right at the end to wake up all the flavors

Instructions

Get your beans ready:

Drain and rinse those soaked mung beans until the water runs clear

Wake up the spices:

Heat a splash of oil in your large pot over medium heat and toss in the mustard seeds, waiting for that satisfying sizzle and pop

Build your aromatics:

Add the onion, garlic, and ginger, sautéing until the onion turns translucent and your kitchen starts smelling incredible

Add the vegetables and spices:

Stir in carrots, tomato, green chili, cumin, coriander, turmeric, black pepper, and asafoetida, letting everything mingle for about 2 minutes

Let it simmer:

Pour in the mung beans and your liquid, bring to a boil, then drop to low and let it bubble gently for 35 to 40 minutes until the beans are tender and the soup has thickened beautifully

Season and finish:

Add salt to taste, stir in that bright lemon juice, and scatter fresh cilantro on top before serving

Save

My sister texted me at midnight once, begging for this recipe after having it at my place weeks earlier. She said her toddler had eaten three bowls and actually asked for more, which felt like a personal victory for the humble mung bean.

Making It Your Own

Sometimes I throw in a handful of spinach during the last five minutes just to sneak in some greens. The way it wilts into the golden broth makes it feel extra nourishing without changing the flavor profile at all.

Perfect Pairings

Steamed basmati rice is my go to, turning this into a complete protein rich meal. But honestly, some warm naan fresh from the oven is pretty hard to beat for soaking up every last drop.

Leftover Magic

This soup actually tastes better the next day when the spices have had more time to meld together. I always make a double batch and portion some into containers for those days when cooking feels impossible.

• Freeze portions for up to three months
• Thin with a splash of water when reheating
• Taste before serving, as flavors concentrate overnight

Save

There's something profoundly comforting about a bowl of mung bean soup that goes beyond nutrition. It's food that feels like a warm hug from someone who loves you.

Recipe Questions & Answers

→ Do I need to soak mung beans before cooking?

Yes, soaking dried mung beans for 4 hours or overnight helps them cook more evenly and reduces cooking time. This step also makes them easier to digest and improves nutrient absorption.

→ Can I use red lentils instead of mung beans?

Red lentils work well as a substitute and cook faster than mung beans, typically needing only 15-20 minutes of simmering. Adjust your cooking time accordingly and add more liquid if needed.

→ How can I make this soup creamier?

Lightly mash some cooked mung beans against the side of the pot with your spoon, or blend a portion of the soup before returning it to the pot. This technique naturally thickens and creates a smoother texture.

→ What can I serve with mung bean soup?

Steamed basmati rice, warm naan, or roti make excellent accompaniments. The soup also pairs beautifully with quinoa or crusty bread for soaking up the flavorful broth.

→ How long does this soup keep in the refrigerator?

Store cooled soup in an airtight container for up to 4 days. The flavors often deepen and improve after a day. Reheat gently on the stove, adding a splash of water if it has thickened too much.

→ Can I freeze mung bean soup?

Yes, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove.