Indian Sour Mung Bean Soup

Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian Sour Mung Bean Soup

If you are in a hurry, but don't want to sacrifice taste for speed, I highly recommend this simple and spicy mung bean soup. There is very little preparation, most of which can be done while the beans are cooking. This recipe has long been one of my favorites.

Indian Sour Mung Bean SoupIndian Sour Mung Bean Soup
Recipe by
Cuisine: Indian
Published on September 12, 2007

Quick and easy, creamy hot and sour mung bean curry

Preparation: 10 minutes
Cooking time: 40 to 60 minutes

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  • 1 cup dried whole mung beans
  • 1 cup plain yogurt
  • 2 cloves garlic, crushed
  • 2 fresh green chilies, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cayenne
  • 1 teaspoon sea salt, or to taste
  • Rinse the mung beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then add to a medium saucepan and cover with 2 cups of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the beans are tender.

  • Meanwhile, combine the yogurt and 1 cup of water with a fork or whisk in a small bowl. In another small bowl or in a mortar and pestle, mash together the garlic, green chilies and spices to form a paste.

  • Once the mung beans are tender, add the yogurt-water mixture and the spice paste. Simmer for another 20 to 30 minutes, stirring frequently, until the soup thickens. Add the salt at the end of the cooking time. Serve hot over fresh cooked brown rice, or ladle into soup bowls

Makes 4 to 6 servings

Indian Sour Mung Bean Soup


Anonymous said...

Lisa, what a lovely looking soup. There seem to be so few recipes using whole mung beans - all the ones I come across are for mung dal.

I'm also intrigued by your last recipe for flourless cookies. They're so different from any biscuits I've cooked before I just can't get my brain around them! About how many cookies does the mixture make?

Thanks for both recipes.

Lisa Turner said...

Hi Kathryn;

Thanks for your comments. The mung bean soup is really nice and as I said above, really easy to make too. I know what you mean about a lack of good recipes for whole mung beans. If you check my mung bean label on my sidebar, you'll find a few more good ones.

As for the cookies, the recipe yields approximately 15 - 18 small, but filling, cookies. If you find the cookie batter a little dry, shape the dough with your hands and transfer to the prepared cookie sheets. I will for sure make these cookies again.

Sharmi said...

I love green moong beans. how ever you cook it, it will taste delicious.

Anonymous said...

This was so appropriate, I bought mung beans today and hadn't even had a chance to look for a recipe when this appeared.