I make this mung bean soup the Indian way. The ghee and spices make it super flavorful, even without onion or garlic. With just 10 ingredients, this simple soup can be enjoyed as a meal on its own or paired with a side (hello, spinach stir fry!) of your choice.
A soup dinner on a chilly night is my absolute favorite meal! This mung bean soup is a top contender in my kitchen, always competing with my healing sweet potato turmeric soup, another family favorite.
When it comes to soups though, there’s something extra comforting about one made with lentils and beans. Take this yellow lentil soup, for example—it’s simple yet so hearty. I especially love pairing it with sweet potato sauteed in mild spices.
If you’ve tried my mung bean curry recipe, you’ll immediately recognize the inspiration behind this mung bean soup.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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Allergens free labels
This nourishing soup is naturally gluten-free. It is also an allium-free recipe and is:
- nut-free
- soy-free
- grain-free
This recipe doesn’t include tomatoes either. It does, however, include asafoetida. If you’re using it, make sure it’s gluten-free.
Make it plant-based - To make this recipe vegan, simply replace the ghee with any plant-based oil of your choice. I recommend coconut oil.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
About My Recipe
Flavor: This mung bean soup recipe has subtle flavors. Mung beans have a naturally lovely taste, and in this recipe, I’ve let that taste shine! Ghee is the main flavor carrier here, and spices like cumin, ginger, and asafoetida are fried in the ghee to add flavor to the soup.
Texture: I like this soup to be chunky. I soft-cook the beans and then mash them with the back of a ladle, just like in this recipe of kala chana, leaving some beans whole while mushing others. I also enjoy biting into the finely chopped ginger and green chili peppers—they add a nice contrast of textures to the soft-cooked mung beans.
Ease: I make this recipe in a stovetop pressure cooker, as I do this chana dal fry recipe, and it comes together in just under 20 minutes—not including the soaking time, of course! The pressure cooker not only saves time but also ensures the mung beans are perfectly soft and tender. It’s a great option for busy weeknights when you want something hearty yet quick to prepare.
You can make this recipe in an Instant Pot. I will be providing notes for that as we go along.
If you love mung beans, I suggest that you also learn how to grow thick mung bean sprouts at home and then you can make recipes such as this mung beans salad.
Ingredients and Swaps
You require just 10 simple ingredients to make this hearty soup.
For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the printable recipe card below.
- Mung beans: I use dried mung beans for this recipe.
- Ghee: I use homemade ghee, but if you don’t have ghee, you can substitute it with butter or oil.
- Ginger: I use fresh root ginger for this recipe. You can use ginger paste instead - 1 teaspoon of it will do. Here's my easy recipe for how to make ginger paste at home.
- Chili peppers: I enjoy the spicy kick that green chili peppers add to this recipe and I keep it medium-spicy. You can adjust the heat to your taste. If you’re not into chilies, try using ground black pepper instead—½ teaspoon should be enough for this amount. It’s also perfectly fine to skip both and let the warmth of ginger be the only spice in the soup.
- Lime: I prefer the tanginess of limes over lemons, but you can use lemon if that’s your preference. And while we’re on the topic, here’s an informative article on the souring agents I commonly use in my cooking, in case you’d like to check it out.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
Also see the video at the end of the recipe card.
Before you start the recipe, wash the mung beans in 2-3 changes of cold water, then soak them in enough water overnight or for at least 5 hours.
Once soaked, place the beans in a pressure cooker, add water, little salt, and ghee, and pressure cook until the beans are soft but still hold their shape.
Workflow tip: While the beans are cooking, make these sauteed okra - the perfect side for the soup!
Fry the cumin, turmeric, asafoetida, finely chopped chili peppers, and ginger in ghee until they become aromatic and slightly crispy.
Add this aromatic ghee and the spices to the cooked mung beans and mix well.
Mash the beans with the back of a ladle, adding more water to reach your desired consistency.
Do a taste check at this stage and add more salt.
Cook for a few more minutes, then finish off with lime juice and chopped cilantro. Take the soup off the heat and let it rest for a few minutes to allow the flavors to mingle.
Mung beans soup recipe in an Instant Pot: Set the Instant Pot to sauté mode and start by frying the spices and aromatics in ghee. Then add the soaked mung beans, water, and turmeric, and pressure cook on high for 10 minutes or until the beans are soft. Let the pressure release naturally, then remove the lid and mash the beans with the back of a ladle. Add more water to adjust the consistency, and finish off with lime juice and chopped cilantro.
Recipe Notes
Ghee or not? I suggest ghee because it adds a lovely flavor and creaminess to the soup. If you're not a fan, feel free to use butter or any oil of your choice, such as coconut or olive oil.
Consistency and texture of the soup: I prefer a medium-thick soup—not too watery nor too thick like a curry. I also like this soup to have some texture, unlike my lentil carrot soup, which I prefer completely smooth. So, I don’t blend this soup all the way. However, if you like your soup smooth, feel free to blend it completely—just keep in mind that you may need to add a bit more water to achieve the right consistency.
Cooking the beans: I find that the easiest and most efficient way to cook the beans is in a pressure cooker or Instant Pot. You can also cook them in a saucepan if you prefer, but keep in mind that you may need more water and extra time to fully cook the beans.
Servings: These quantities are enough for 3 people when served with some vegetables or bread on the side. If you'd like it as a more filling meal on its own, this quantity will serve 2 people.
More flavor: Here are some ways you can make this soup more flavorful. Add any or all of these:
- If you like the flavor and it agrees with you, add 2 cloves garlic, finely chopped, when adding the ginger. Or, to make the job easier, add some ginger garlic paste. To make it at home, follow this easy garlic ginger paste recipe.
- Add some coconut milk - I suggest that you add ½ cup to begin with and if you want it creamier and milder, add some more.
- Add 1 or 2 cups vegetable broth instead of water to bring the soup to the right consistency.
Top tips
Soak the mung beans ahead of time. Soaking them will help make them soft and tender, and they will also cook faster.
Ghee makes all the difference! Do try it my way before you try it any other way!
Season the soup well—getting the right amount of salt is a game-changer in this recipe!
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storing and Reheating Leftover soup
Store this healthy mung bean soup in the refrigerator, preferably in a glass container with a tight-fitting lid, and consume it within 3 days.
To reheat, place a portion of the soup in a heavy-bottomed pan and add some water to loosen it. Bring it to a gentle boil and simmer over medium heat for a few minutes. Garnish with fresh cilantro and a little more lime juice, if you like.
FAQ
Mung bean soup is a hearty and nourishing dish made with mung beans as the star ingredient. It’s a simple yet flavorful soup that’s often spiced with ingredients like cumin, ginger, and asafoetida, and cooked in ghee for extra richness. It can be enjoyed as a light meal or paired with some sides. With its easy-to-make ingredients and customizable flavors, it is a warming, wholesome dish that can be enjoyed any time of the year!
Yes, mung bean soup is good for you! It's packed with protein, fiber, and a bunch of essential vitamins and minerals that support overall health. This soup is light yet filling, making it a perfect option for you if you are looking for a nutritious, satisfying meal. All in all, it is a simple, wholesome dish that does wonders for your body!
Yes, mung beans are sometimes known by other names depending on where you are. In some places, they’re called "green gram" because of their color, and in certain regions, you might also hear them referred to as "moong beans." The whole beans as well as the split mung beans are popular in dishes around the world, so you might see them labeled as "green moong dal".
How to serve this soup
Mung bean soup tastes best when served warm, with some melted ghee and sliced chili peppers on the top. I love having it with something crunchy, like this carrots cucumber salad or quick pickled carrots.
On days when I'm in the mood for onions, I like to add some finely chopped onions or top the soup with some leftover Indian onion salad—so yum!
Related Recipes and Articles
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📖 Recipe
Indian Mung Bean Soup Recipe
Ingredients
Equipment
Instructions
- Place the beans in a wide bowl and rinse them 1-2 times. Drain the water, then add fresh water for soaking. Let the beans soak overnight or for at least 5 hours.1 cup (~220g; 7¾ oz.) mung beans, 3 cups water
- After soaking, drain the water and transfer the beans to a pressure cooker (see note 5). Add water, salt, and ghee. Secure the lid and pressure cook on medium-high heat for 10-11 minutes (or 4 whistles, if you're familiar with that method). Once done, remove from heat and let the pressure release naturally.soaked beans, 3 cups water, ¼ teaspoon salt, 1 teaspoon ghee
- Meanwhile, finely chop the chili peppers and cilantro. Measure out the remaining ingredients.
- Heat ghee in a skillet over medium heat. Once warm, add cumin seeds and let them sizzle. Then stir in the asafoetida, turmeric, ginger, and chili peppers. Fry for about a minute, then set aside until the beans are ready.1 tablespoon ghee, 1 teaspoon cumin seeds, ¼ teaspoon powdered asafoetida, ¼ teaspoon turmeric, 2 green chili peppers, 1 inch fresh ginger
- After the pressure has released naturally, open the cooker and return it to the stove over medium heat. Stir in water, the fried spices, and salt. Mix well. Using the back of a spoon, mash some of the beans while leaving the rest whole for a nice texture.2 cups hot water, 1 teaspoon salt
- Cook for a few more minutes, then remove from heat and stir in the lime juice. Add the chopped cilantro, cover, and let the soup rest for 5 minutes. Serve warm with vegetables like sweet potato sauteed in mild spices or sauteed okra.1 and ½ tablespoons lime juice, 2 tablespoons chopped cilantro
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Video
Notes
- Dietary labels: This nourishing bowl of soup is naturally gluten-free (just be sure to check that your asafoetida is labeled gluten-free). It's also grain-free, allium-free, soy-free, and dairy-free. Plus, this recipe contains no tomatoes.
- Ghee or not?: I suggest ghee because it adds a lovely flavor and creaminess to the soup. If you're not a fan, feel free to use butter (though the soup will no longer be dairy-free) or any oil of your choice, like coconut oil.
- Chili peppers: I enjoy the spicy kick that chili peppers bring to this recipe, and I like to keep it medium-spicy. You can adjust the heat to your taste. If you're not into chilies, try using ground black pepper instead—½ teaspoon should be enough for this amount. It’s also fine to skip both and let the warmth of ginger be the only spice in the soup.
- Consistency and texture of the soup: I prefer a medium-thick soup—not too watery and not as thick as a mung bean curry. That's why I add only 2 cups of extra water. Feel free to add more if you like a thinner consistency. I also prefer some texture, so I don’t blend the soup completely smooth like I do with my sweet potato turmeric soup. However, if you prefer it smooth, go ahead and blend it—just be aware that you might need to add more water to achieve the right consistency.
- Cooking the beans: I find that the easiest and most efficient way to cook the beans is in a pressure cooker or Instant Pot. You can also cook them in a saucepan if you prefer, but keep in mind that you may need more water and extra time to fully cook the beans.
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Laurel says
This soup looks so yummy!
Padma Kumar says
Thank you Laurel. Hope you try it soon!
Anjeet says
Looks so good! A great recipe to try when I'm cooking on meat free days!
Carla says
Love mung beans! Cannot wait to try this recipe!