Save Discover the warming essence of traditional Indian comfort with this Mung Bean Soup. Renowned for its nourishing and healing properties, this wholesome dish brings together fiber-rich mung beans and a melody of aromatic spices. Whether you are seeking a restorative meal or a simple vegan dinner, this soup provides a perfect balance of earthy flavor and vibrant nutrition.
Save The foundation of this soup lies in the careful layering of flavors, starting with the sizzle of mustard seeds and the aromatic base of ginger and garlic. As the mung beans simmer, they absorb the golden hue of turmeric and the warmth of cumin, resulting in a thick, hearty consistency that is both satisfying and light.
Ingredients
- Legumes: 1 cup dried mung beans, rinsed and soaked for 4 hours or overnight
- Vegetables: 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)
- Spices & Seasonings: 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)
- Liquids: 6 cups water or vegetable broth
- Garnishes: 2 tbsp fresh cilantro, chopped; 1 tbsp fresh lemon juice
Instructions
- Step 1
- Drain and rinse the soaked mung beans thoroughly.
- Step 2
- In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them sizzle for about 30 seconds.
- Step 3
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent, approximately 3 minutes.
- Step 4
- Stir in the diced carrots, tomato, green chili (if using), cumin, coriander, turmeric, black pepper, and asafoetida. Cook for another 2 minutes until fragrant.
- Step 5
- Add the mung beans and pour in the 6 cups of water or vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 35–40 minutes, or until the beans are soft and the soup has thickened.
- Step 6
- Add salt and adjust any seasonings according to your preference.
- Step 7
- Stir in the lemon juice and garnish generously with fresh cilantro before serving.
Zusatztipps für die Zubereitung
To achieve a creamier, thicker texture without adding dairy, use a wooden spoon to lightly mash some of the cooked mung beans against the side of the pot. This releases the internal starch and gives the soup a rich, velvety consistency.
Varianten und Anpassungen
For an extra boost of nutrition, stir in a handful of fresh spinach or kale during the final 5 minutes of cooking until just wilted. If you are strictly gluten-free, ensure your asafoetida brand is certified gluten-free, as many commercial varieties contain wheat flour.
Serviervorschläge
This soup is a complete meal when served alongside fluffy steamed rice or warm flatbread like naan. For a more sophisticated pairing, enjoy it with a glass of dry Riesling or a soothing cup of hot herbal tea.
Save With its deep golden color and comforting aroma, this Mung Bean Soup is a testament to the power of simple, wholesome ingredients. Every spoonful offers a taste of tradition that nourishes both the body and the soul.
Recipe Q&A
- → Do I need to soak mung beans before cooking?
Yes, soaking dried mung beans for 4 hours or overnight helps them cook faster and more evenly. The rehydrated beans also break down better during simmering, creating that signature creamy texture that makes this soup so satisfying.
- → Can I use red lentils instead of mung beans?
Absolutely. Red lentils cook faster than mung beans and naturally break down into a creamy consistency. Reduce the simmering time to about 20–25 minutes if substituting with red lentils. The flavor profile works beautifully with the same spices.
- → How can I make this soup thicker?
For extra creaminess, use a wooden spoon to mash some of the cooked beans against the side of the pot during the final minutes of simmering. You can also blend a portion of the soup and return it to the pot, or simply let it simmer longer uncovered until it reaches your desired consistency.
- → Is this soup freezer-friendly?
This soup freezes exceptionally well. Let it cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of water or broth if needed.
- → What can I serve with mung bean soup?
This soup pairs wonderfully with steamed basmati rice, warm naan bread, or roti for a complete Indian-inspired meal. For a lighter option, serve with crusty bread or crackers. A simple side salad with cucumber and tomato in lemon dressing complements the warming spices beautifully.
- → Can I add other vegetables to this soup?
Certainly. Spinach, kale, or Swiss chard can be added during the last 5 minutes of cooking for extra nutrition. You can also include diced potatoes, sweet potatoes, or bell peppers along with the carrots. Just adjust cooking times accordingly so all vegetables become tender without overcooking.