Mung Bean Soup

This Mung Bean Soup is a nourishing, traditional dish that brings the warmth of Indian spices to your table. Perfect for comfort and healing, this easy-to-prepare soup is both vegan and gluten-free, making it a versatile addition to any healthy meal plan.

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The combination of turmeric, cumin, and ginger not only creates a wonderful depth of flavor but also offers numerous health benefits. Whether enjoyed as a light lunch or a restorative dinner, this soup is a true classic of Indian cuisine that highlights the simplicity of whole ingredients.

Ingredients

• 1 cup dried mung beans, rinsed and soaked for 4 hours or overnight
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 medium carrot, diced
• 1 medium tomato, chopped
• 1 small green chili, finely chopped (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp ground black pepper
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida (hing), optional
• 1 tsp salt (or to taste)
• 6 cups water or vegetable broth
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lemon juice

Instructions

Step 1

Drain and rinse the soaked mung beans.

Step 2

In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds.

Step 3

Add onion, garlic, and ginger. Sauté until the onion is translucent, about 3 minutes.

Step 4

Stir in carrots, tomato, green chili (if using), cumin, coriander, turmeric, black pepper, and asafoetida. Cook for another 2 minutes.

Step 5

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 thickens.

Step 6

Add salt and adjust seasoning to taste.

Step 7

Stir in lemon juice and garnish with fresh cilantro before serving.

Zusatztipps für die Zubereitung

For a creamier texture, lightly mash some of the cooked mung beans with a spoon directly in the pot. This technique releases the starches, naturally thickening the soup without the need for additional ingredients.

Varianten und Anpassungen

For extra nutrition, add a handful of spinach or kale during the last 5 minutes of cooking. If you are following a strict gluten-free diet, ensure you use gluten-free asafoetida and check that your vegetable broth is certified gluten-free.

Serviervorschläge

Serve the soup with steamed rice or warm flatbread for a complete meal. This dish also pairs beautifully with a glass of dry Riesling or a soothing cup of herbal tea.

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With its 11 grams of protein per serving and low-fat profile, this Mung Bean Soup is as nutritious as it is delicious. Simple to make and deeply satisfying, it is sure to become a favorite in your kitchen for those days when you need a little extra comfort.

Recipe FAQs

→ Do I need to soak mung beans before cooking?

Yes, soaking dried mung beans for 4 hours or overnight helps them cook evenly and reduces cooking time. Rinse thoroughly before adding to the pot.

→ Can I use canned mung beans instead?

You can substitute with canned mung beans, though the texture may be softer. Skip the soaking step and reduce simmering time to 15-20 minutes to heat through and blend flavors.

→ How can I make this soup creamier?

Lightly mash some cooked mung beans against the pot's side with a spoon, or blend a portion of the soup and return it to the pot for a velvety 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 a side of pickles or a simple cucumber salad.

→ How long does this soup keep in the refrigerator?

Stored in an airtight container, the soup keeps for 4-5 days. The flavors often deepen and improve after a day or two. Reheat gently on the stovetop, adding a splash of water if needed.

→ Is this soup freezer-friendly?

Absolutely. Cool completely before transferring to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.