Delicious mung bean soup made with whole green moong, veggies, spices and herbs. Serve it warm or hot for a healthy and protein-packed meal.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1 cup mung beans (/ green gram/ green moong)
  • 1 tablespoon oil or ghee or butter
  • 1 tablespoon grated ginger ((½ inch peeled & grated))
  • 1 tablespoon garlic sliced ((about 3 to 4 cloves))
  • ½ cup (1 medium) tomato - diced
  • 1 large carrot diced
  • 1 cup pumpkin (cut to 1 inch (or use green beans, sweet potatoes or potatoes))
  • 4 cups baby spinach ((chopped or use any other baby leafy greens))
  • 2 tablespoons sambar powder (or curry powder)
  • 4 cups water or stock ((more if you want + optional ½ cup coconut milk))
  • ½ teaspoon sea salt (adjust to taste)
  • 1 tablespoon ghee or butter (optional)
  • 2 to 3 tablespoons lemon juice

Method

How to make Mung Bean Soup

  1. Add mung beans to a strainer and rinse well under running, rubbing with your fingers. Add them to a bowl and soak overnight or for a minimum of 5 hours in boiling hot water. Later drain & rinse.
  2. Heat half of the oil or ghee in a pot. Add ginger and garlic. Saute for 1 to 2 mins until aromatic.
  3. Add tomatoes and vegetables. Saute for 2 to 3 mins and stir in the sambar/curry powder and salt.
  4. Add the mung beans and pour water/stock. Bring to a rolling boil and reduce to medium. Cook partially covered until the mung beans are tender & begin to break down. Takes me 18 to 20 mins.
  5. Mash ¼ cup of the beans with a masher or with the back of the spoon. Or blend with ½ to ¾ cup water/ stock or coconut milk & stir back to the pot.
  6. Adjust the consistency to your liking by adding more liquid (or hot water) if you want. Bring to a gentl boil and turn off. Taste test to adjust salt and optionally add black pepper or chili flakes for more heat.
  7. Heat rest of the oil/ghee or butter and add the leafy greens. Saute until wilted and transfer to the mung bean soup. Stir well.
  8. Squeeze lemon juice and garnish with fresh coriander leaves/cilantro if you want.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.