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Mung Bean Soup Recipe

Indian · Soup · 45 min total

A comforting and nutritious soup made with split mung beans, ginger, and turmeric, perfect for a light meal or a soothing detox.

Ingredients

• 1 cup split mung beans (moong dal), rinsed
• 4 cups water
• 1 tablespoon coconut oil or ghee
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, combine rinsed mung beans and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until beans are tender.
2. In a separate skillet, heat coconut oil over medium heat. Add cumin seeds and cook until they sizzle, about 30 seconds.
3. Add onion, garlic, and ginger. Sauté until onion is translucent, about 5 minutes.
4. Stir in turmeric, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
5. Add the cooked mung beans and their cooking liquid to the skillet. Stir in coconut milk and salt. Simmer for 10 minutes, stirring occasionally.
6. Remove from heat. Stir in lemon juice and cilantro. Adjust seasoning if needed. Serve warm.

Tips

• For a thinner soup, add more water or vegetable broth.
• Store leftovers in the refrigerator for up to 5 days.
• Garnish with a dollop of yogurt and extra cilantro for added freshness.

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