Mung Bean Soup Warming Spices (Printable Version)

Creamy mung beans simmered with ginger, garlic, and warming spices for a nourishing, comforting bowl.

# What You'll Need:

→ Legumes

01 - 1 cup dried mung beans, rinsed and soaked for 4 hours or overnight

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 1 medium carrot, diced
06 - 1 medium tomato, chopped
07 - 1 small green chili, finely chopped, optional

→ Spices & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon turmeric powder
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon mustard seeds
13 - 1/4 teaspoon asafoetida, optional
14 - 1 teaspoon salt, or to taste

→ Liquids

15 - 6 cups water or vegetable broth

→ Garnishes

16 - 2 tablespoons fresh cilantro, chopped
17 - 1 tablespoon fresh lemon juice

# Step-by-Step Directions:

01 - Drain and rinse the soaked mung beans thoroughly.
02 - In a large pot, heat a splash of oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds until fragrant.
03 - Add onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent, approximately 3 minutes.
04 - Stir in carrots, tomato, green chili if using, cumin, coriander, turmeric, black pepper, and asafoetida. Cook for another 2 minutes to release the spice aromas.
05 - 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 to 40 minutes, or until the mung beans are tender and the soup thickens.
06 - Add salt and adjust seasonings to your preference.
07 - Stir in lemon juice and garnish with fresh cilantro before serving.

# Expert Advice:

01 -
  • It's the kind of soup that feels healing without requiring special ingredients or complicated technique.
  • The spices bloom in a way that makes your kitchen smell like someone who actually knows what they're doing.
  • You can make a big batch and eat well all week without the soup ever feeling repetitive.
02 -
  • Don't skip soaking the mung beans overnight—rushed cooking makes them tough and grainy instead of creamy and smooth.
  • The lemon juice at the end is not optional garnish; it's what transforms a good soup into one people remember and ask you to make again.
  • If your soup looks too thick after cooking, you can always thin it with warm water or more broth, but you can't fix it if you oversalt it, so go slow on the salt.
03 -
  • Make a double batch and freeze half in portions—it reheats beautifully and becomes your secret weapon on nights when cooking feels impossible.
  • If you can't find asafoetida, don't worry; the soup is complete without it, though a tiny pinch does add a savory depth that makes people wonder what you did differently.
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