Mung Bean Soup Indian Spiced

The first time I made mung bean soup, I was recovering from a terrible cold and my friend Priya brought over a jar of her spice blend. She told me this soup had healed her family through generations of winter ailments, and something about those tiny yellow beans bubbling away with turmeric and cumin made my entire kitchen feel like a sanctuary. The aroma that filled my apartment was unlike anything I'd experienced, earthy and comforting, with just enough warmth to clear my head without being overwhelming.

Last winter, when my roommate came down with the flu, I made a double batch of this soup. She was skeptical at first, having never tried mung beans before, but after one bowl she asked if I could make it every Sunday. Theres something about how the beans break down into this creamy consistency without any dairy that feels like a warm embrace, especially when youre feeling under the weather.

Ingredients

• 1 cup dried mung beans: Soaking these for 2 hours isn't just about cooking time, it helps them break down beautifully into that velvety texture that makes this soup so comforting
• 1 medium onion: I've learned that finely chopping matters here, you want the onion to almost dissolve into the broth rather than having distinct chunks
• 2 cloves garlic: Fresh minced garlic gives you that immediate warmth, but don't let it brown or it turns bitter
• 1-inch piece fresh ginger: Grating the ginger releases more of those aromatic oils than chopping, and it distributes more evenly throughout the soup
• 2 medium carrots: These add natural sweetness that balances the earthiness of the mung beans
• 2 celery stalks: The celery provides this subtle background flavor that makes everything taste more complete
• 1 medium tomato: Even though it seems small, the tomato adds just enough acidity to brighten all those warming spices
• 1 tsp cumin seeds: Toasting these whole seeds first transforms their flavor from earthy to almost floral
• 1/2 tsp turmeric powder: This is what gives the soup its beautiful golden color and that gentle anti-inflammatory boost
• 1/2 tsp ground coriander: Coriander adds this citrusy note that cuts through the richness of the beans
• 1/4 tsp ground black pepper: A little goes a long way, and it actually helps your body absorb the turmeric better
• 1/4 tsp ground cinnamon: Optional, but I highly recommend it, it adds this warmth that makes people ask what's your secret ingredient
• 1 bay leaf: Such a humble herb, but removing it at the end is non-negotiable, nobody wants that tough leaf in their bowl
• 6 cups vegetable broth or water: I prefer broth for depth, but if you're watching sodium, water works beautifully with all these spices
• 1 tsp salt: Start with less, you can always add more, but the spices provide so much flavor you might not need much
• 2 tbsp fresh cilantro: The bright fresh herb at the end wakes everything up
• 1 tbsp lemon juice: This final squeeze transforms the soup from good to absolutely alive

Instructions

Toast your cumin seeds:

Heat your large pot over medium heat, add the cumin seeds, and listen for them to start popping, that gorgeous smell means they're ready

Build your flavor foundation:

Add onion, garlic, and ginger, stirring constantly for 3 to 4 minutes until the onion turns translucent and your kitchen starts smelling incredible

Add the vegetables:

Toss in the carrots and celery, cooking for another 2 to 3 minutes to soften them slightly and help them start melding with the aromatics

Bloom your spices:

Stir in turmeric, coriander, black pepper, cinnamon if using, and bay leaf, cooking for just 1 minute until fragrant, this step is crucial for developing flavor

Bring it all together:

Add the soaked mung beans, chopped tomato, and your broth or water, stirring everything well to make sure the spices don't stick to the bottom

Let it simmer:

Bring to a boil then immediately reduce to low, cover and simmer for 35 to 40 minutes, checking occasionally to make sure it's at a gentle bubble

Finish with brightness:

Fish out that bay leaf, stir in salt and lemon juice, taste and adjust, this is when you make it yours

Garnish and serve:

Ladle into bowls and sprinkle fresh cilantro on top, watching how the green pops against the golden broth

Save

My sister visited last month and after three days of eating her way through my refrigerator, she declared this mung bean soup the thing she'd recreate at home. Watching her take that first careful spoonful, then immediately reach for seconds, reminded me how the simplest foods often become the ones we remember most fondly.

Making It Your Own

Sometimes I add a handful of spinach during the last five minutes of cooking, just to sneak in some extra greens without changing the flavor profile. The way it wilts into the broth feels like such a gentle way to add nutrition.

Serving Suggestions

While this soup is absolutely perfect on its own, I love serving it with warm naan or over steamed basmati rice when I want something more substantial. The way the broth soaks into the bread or rice is just pure comfort.

Storage And Meal Prep

This soup keeps beautifully in the refrigerator for up to five days, and honestly, the flavors develop and deepen over time, making it ideal for batch cooking on Sundays. I portion it into glass containers and find myself looking forward to lunch all morning.

• Freeze individual portions for those nights when cooking feels impossible
• Reheat with a splash of water if it has thickened too much in the fridge
• The garnishes are best added fresh, so pack cilantro and lemon separately

Save

There's something profoundly satisfying about making a soup that not only tastes incredible but also makes you feel cared for from the inside out.

Recipe FAQs

→ Do I need to soak mung beans before cooking?

Yes, soaking dried mung beans for 2 hours helps them cook more evenly and reduces simmering time. This step also makes them easier to digest and ensures a creamy texture in the finished soup.

→ Can I use canned mung beans instead?

You can substitute canned mung beans, though the texture will be softer. Skip the soaking step and add them during the final 15 minutes of simmering just to heat through and absorb the spice flavors.

→ What makes this soup good for digestion?

Mung beans are naturally gentle on the digestive system, while ginger and turmeric provide anti-inflammatory benefits. The combination of warming spices like cumin and coriander also aids digestion and reduces bloating.

→ How long will leftovers keep in the refrigerator?

This soup stores well for 4-5 days in an airtight container. The flavors often deepen and improve overnight. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.

→ Can I freeze this soup?

Absolutely. Portion cooled soup into freezer-safe containers leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I serve with mung bean soup?

Warm naan bread, roti, or steamed basmati rice make excellent accompaniments. For a lighter meal, serve with crusty bread or a simple side salad. The soup is substantial enough to stand alone as well.