Save There was a week last winter when everything felt heavy and my body was asking for something simple, something that felt like a warm hug from the inside out. I stumbled upon a bag of mung beans tucked behind cans in my pantry and decided this was exactly what I needed. The house filled with the earthy, grounding scent of simmering spices and I found myself standing over the pot just breathing it in. By the time I sat down with that first bowl, the whole world felt a little lighter. Now whenever gray days roll in, this soup is my go to comfort.
I made a double batch for my sister when she was recovering from surgery and she texted me between spoonfuls asking for the recipe. Her roommate, who claimed to hate soup of any kind, went back for thirds and then asked if there was enough leftover for lunch the next day. There is something so pure about watching people find comfort in a bowl of food you made with intention. I have since learned to always keep mung beans in the pantry because you never know who might need a little healing.
Ingredients
- 1 cup dried mung beans, rinsed and soaked: Soaking transforms these tiny legumes, cutting cooking time and making them more digestible. I usually put them in water before bed and they are ready to go by morning.
- 1 medium onion, finely chopped: The foundation that builds depth as it cooks down. Do not rush this step, let it turn translucent and sweet.
- 2 cloves garlic, minced: Fresh is non negotiable here, jarred garlic lacks the punch this soup needs.
- 1-inch piece fresh ginger, grated: Peeling it with a spoon instead of a knife saves so much of the good stuff and my knuckles thank me.
- 1 medium carrot, diced: Adds sweetness and color, plus they hold their shape beautifully in the simmer.
- 1 medium tomato, chopped: Even in winter, a good tomato brings acidity that balances the earthy beans.
- 1 small green chili, finely chopped: Optional but I love the background heat, especially when my nose is stuffy and I need everything to open up.
- 1 tsp ground cumin: The earth backbone of the spice blend, toasty and essential.
- 1 tsp ground coriander: Bright and citrusy, it lifts the heavier notes and keeps the soup from feeling flat.
- 1/2 tsp turmeric powder: That golden color is pure medicine, plus it adds a subtle bitterness that rounds everything out.
- 1/2 tsp ground black pepper: Do not underestimate it, a pinch activates the turmeric and adds gentle warmth.
- 1/2 tsp mustard seeds: When they hit hot oil and start popping, that sound means the soup is about to get serious.
- 1/4 tsp asafoetida (hing), optional: A tiny pinch adds a savory umami depth that is hard to place but impossible to forget.
- 1 tsp salt (or to taste): Season at the end because as the soup reduces, the flavors concentrate.
- 6 cups water or vegetable broth: Broth adds depth but water works beautifully and really lets the mung beans shine.
- 2 tbsp fresh cilantro, chopped: The finishing touch that makes everything taste fresh and alive.
- 1 tbsp fresh lemon juice: Brightens the whole bowl, squeeze it right before serving or it loses its punch.
Instructions
- Start the beans:
- Drain and rinse the soaked mung beans until the water runs clear, then set them aside near the stove so they are ready to go.
- Wake up the spices:
- Heat a splash of oil in your large pot over medium heat, add the mustard seeds and listen for them to start popping, about 30 seconds.
- Build the foundation:
- Add the onion, garlic, and ginger, sautéing until the onion turns translucent and your kitchen starts to smell like something good is happening, about 3 minutes.
- Add the aromatics:
- Stir in the carrots, tomato, green chili, cumin, coriander, turmeric, black pepper, and asafoetida, letting everything cook together for another 2 minutes.
- Simmer and transform:
- Add the mung beans and pour in the water or broth, bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes until the beans are soft and the soup has thickened.
- Season and brighten:
- Add salt and adjust to your taste, then stir in the lemon juice and scatter the fresh cilantro on top just before serving.
Save This soup has become my answer to everything, from sick days to days when I just cannot decide what to make. I have shared the recipe with more people than I can count and gotten texts back weeks later saying they are now obsessed with mung beans too. Something this simple should not taste this good.
Making It Your Own
I started experimenting when I realized how forgiving this soup actually is, adding a handful of spinach during the last five minutes or throwing in some diced potato when I wanted it more substantial. The beauty is in the base, and from there you can take it in so many directions without disrupting what makes it special.
Texture Matters
Some nights I want it brothy and light, other days I mash about a third of the beans against the side of the pot to create a creamy, hearty version that feels more like a stew. Both are right, it just depends on what you are craving and who you are feeding.
Serving Suggestions
This soup stands alone beautifully but becomes a meal with steamed basmati rice or warm naan for dipping. I have also served it alongside roasted vegetables when I want something more substantial without losing the comfort factor.
- Make a double batch and freeze individual portions for busy weeks
- Top with toasted coconut flakes for unexpected sweetness
- Extra lime wedges at the table let everyone adjust their own brightness
Save This soup is proof that healing does not have to be complicated, sometimes it is just beans and spices and a little bit of patience.
Recipe Guide
- → 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. It also makes them easier to digest.
- → Can I use split mung beans instead of whole?
Absolutely. Split mung beans cook faster and break down more, creating a creamier texture. Reduce the simmering time to about 25-30 minutes.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors often develop and improve after a day. Reheat gently on the stove.
- → Can I freeze this soup?
Yes, this freezes beautifully. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with mung bean soup?
Steamed basmati rice, warm naan, or roti bread make perfect accompaniments. The soup also pairs well with roasted vegetables or a simple side salad.
- → Is this soup spicy?
The warming spices provide gentle heat rather than overwhelming spice. Omit the green chili for a milder version, or add extra if you prefer more heat.