Save Mung Bean Soup is a nourishing, traditional soup featuring mung beans and warming spices, perfect for comfort and healing. This plant-based Indian classic is as restorative as it is delicious, providing a hearty, protein-rich meal that is naturally vegan and gluten-free.
Save Earthy legumes combine with a fragrant tempering of mustard seeds, ginger, and garlic to create a bowl of pure comfort. This soup is a staple for those seeking a balanced, nutrient-dense meal that comes together with minimal effort.
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 during the final stages of cooking.
Varianten und Anpassungen
For extra nutrition, add a handful of spinach or kale during the last 5 minutes of simmering. You can also skip the green chili if you prefer a milder flavor profile.
Serviervorschläge
Serve this hearty soup with steamed rice or flatbread for a complete meal. It also pairs wonderfully with a dry Riesling or a warm herbal tea.
Save Enjoy this healing and traditional Indian soup as a staple in your wellness routine or whenever you need a bowl of pure comfort.
Recipe FAQs
- → How long should I soak the mung beans?
Soak dried mung beans for at least 4 hours or overnight. This softens them and reduces cooking time. Drain and rinse thoroughly before adding to the pot.
- → Can I use canned mung beans instead of dried?
Yes, canned mung beans work well. Use about 3 cups of rinsed canned beans and reduce simmering time to 15–20 minutes since they're already cooked.
- → What's the purpose of mustard seeds in this soup?
Mustard seeds add a subtle, nutty flavor and are tempered in hot oil to release their essential oils. This technique is traditional in Indian cooking and enhances the overall spice profile.
- → How can I make the soup creamier?
Lightly mash some of the cooked mung beans against the side of the pot with a spoon to create a thicker, more luxurious texture while keeping some beans intact for contrast.
- → Is asafoetida (hing) essential?
Asafoetida adds traditional depth and aids digestion, but it's optional. If using it, ensure you buy gluten-free varieties and use sparingly as it's quite pungent.
- → What beverages pair well with this soup?
Serve alongside herbal teas like ginger or chamomile for warmth, or pair with a crisp dry Riesling for a more formal meal. Both complement the aromatic spices beautifully.