Mung Bean Soup

There was this rainy Tuesday last fall when nothing sounded better than something that would hug me from the inside out. I had a bag of mung beans staring at me from the pantry and decided to wing it. The house filled with this incredible aroma of cumin and ginger that made even my neighbor stop by to ask what was happening.

My grandmother used to make something similar when I was little and couldnt sleep. She would sit me on the counter and let me sprinkle the spices into the pot. Now whenever I make this, I can almost hear her humming while she stirred.

Ingredients

• 1 cup dried mung beans: Soaking them overnight makes all the difference in texture and cooking time
• 1 medium onion: The foundation that builds depth as it cooks down slowly
• 2 cloves garlic: Freshly minced releases more oils than pre chopped stuff
• 1-inch fresh ginger: Grating it gives you more flavor than chopping
• 1 medium carrot: Adds natural sweetness that balances the earthy beans
• 1 medium tomato: Use ripe ones for that slight acidity that cuts through richness
• 1 small green chili: Optional but adds this gentle warmth at the back of your throat
• 1 tsp ground cumin: Toast it in your hand before adding to wake up the oils
• 1 tsp ground coriander: Brings this citrusy brightness to everything
• 1/2 tsp turmeric powder: Gives the soup that beautiful golden color
• 1/2 tsp ground black pepper: Freshly cracked if you can manage it
• 1/2 tsp mustard seeds: They pop when they hit the hot oil which is satisfying
• 1/4 tsp asafoetida: Totally optional but adds that authentic umami depth
• 1 tsp salt: Adjust this at the end since tastes vary so much
• 6 cups water or vegetable broth: Broth adds more layers but water works perfectly fine
• 2 tbsp fresh cilantro: The bright finish that makes everything taste alive
• 1 tbsp fresh lemon juice: Added right at the end to brighten the whole bowl

Instructions

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Prepare the beans:

Drain and give those soaked mung beans a good rinse until the water runs clear.

Wake up the spices:

Heat a splash of oil in your large pot over medium heat then toss in the mustard seeds and listen for them to start popping.

Build the base:

Add your onion garlic and ginger then sauté until the onion turns translucent and your kitchen smells amazing.

Add the vegetables and spices:

Stir in the carrot tomato green chili cumin coriander turmeric black pepper and asafoetida.

Simmer everything together:

Add the mung beans and pour in your water or broth then bring it to a boil before reducing to low.

Let it cook slowly:

Simmer uncovered for 35 to 40 minutes until the beans are completely soft and the soup has thickened nicely.

Season to taste:

Add salt and adjust any seasonings until it tastes exactly right to you.

Finish with brightness:

Stir in the lemon juice and sprinkle with fresh cilantro right before serving.

Air fry, roast, reheat, and dehydrate foods quickly for crispy snacks and easy everyday meals.

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This soup has become my go to when friends are feeling under the weather. Theres something about the combination of warm spices and nourishing beans that feels like being taken care of even when youre taking care of yourself.

Making It Your Own

Sometimes I add coconut milk at the end for extra richness or throw in some spinach during the last few minutes of cooking. The recipe is forgiving and welcomes whatever you have on hand.

Serving Suggestions

This soup becomes a complete meal when served over steamed rice or with warm flatbread on the side. The liquid soaks into the rice and creates this perfect comfort food combination.

Storage And Meal Prep

This soup actually tastes better the next day as the flavors continue to develop. It keeps well in the refrigerator for up to five days and freezes beautifully for those busy weeks.

• Let it cool completely before storing
• Freeze in portion sized containers for easy lunches
• Reheat with a splash of water to thin if needed

Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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Every bowl of this soup reminds me that the simplest ingredients prepared with care can become something extraordinary.

Recipe Q&A

→ Do I really need to soak the mung beans?

Yes, soaking for 4 hours or overnight helps the beans cook evenly and reduces simmering time. It also makes them more digestible and creamy in texture.

→ Can I use canned mung beans instead?

You can substitute with canned mung beans, though the texture will be softer. Skip the soaking step and reduce cooking time to about 15-20 minutes just to blend the flavors.

→ What makes this soup thicker?

The natural starches released from the mung beans during cooking create thickness. For an even creamier consistency, lightly mash some cooked beans against the pot's side.

→ Is this soup spicy?

The green chili is optional and adds mild heat. Without it, the soup is warming from spices like ginger and black pepper but not hot. Adjust to your preference.

→ Can I freeze this soup?

Absolutely. Cool completely before storing in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding broth if needed.

→ What can I serve with mung bean soup?

Steamed basmati rice, warm naan, or roti are classic accompaniments. It also pairs beautifully with quinoa or crusty bread for soaking up the flavorful broth.