Mung Bean Soup Recipe | Moong Dal | Happy Bellyfish

Mung Bean Soup Recipe | Moong Dal

Mung Bean Soup Recipe | Moong Dal

Mung bean is one of the most delicious legumes, and a wonderful source of protein, fiber, antioxidants and minerals. In our recipe, that is inspired by Indian recipe of Moong Dal, we cooked mung beans with 6 delicious spices. This combination of flavours makes a simple bean soup irresistible!



  • mung bean – 1 cup
  • water – 3 cups
  • finely chopped onion – 1 medium-sized
  • finely chopped garlic – 1 tsp
  • finely chopped ginger – 1 tsp
  • green chilli – 1 piece (optional)
  • tomatoes – 2 medium-sized
  • cinnamon – 2 cm
  • dry red chilli powder – 1 tsp
  • turmeric powder – 1 tsp
  • cumin powder – 1 tsp
  • coriander powder – 2 tsp
  • fenugreek leave – 2 tbsp
  • salt to taste
  • olive oil


Step 1. Soak mung beans overnight and boil 1 cup of mung beans with 3 cups of water, until soft. It will take about 30 minutes.

Step 2. Heat the cooking oil of your choice in a pan and add cinnamon. Allow it to cook for a minute, until it infuses the oil with its flavour.

Step 3. Add  chopped ginger, garlic and onions. Cook it while stirring until the onions start turning brown – otherwise you will taste raw onion in your soup.

Step 4. Add the tomato, and let tomato cook it in a medium-high heat until it becomes pulpy.

Step 5. When the paste becomes homogeneous, add the remaining spices except for fenugreek leaves and mix everything nicely. Add a bit of water, so that it reaches the consistency of a rich thick gravy. Now, add the fenugreek leaves. Towards the end add some fresh green chilli.

Step 6. When the gravy paste is ready, add boiled mung beans. Add everything very nicely, so that gravy is equally spread. Add some water to reach the desired consistency. Boil for 5 more minutes.

Your delicious mung bean soup or moong dal is ready! Serve it with some fresh coriander on top and a dash of lemon juice. It goes best with a bowl of hot rice or simply a piece. of bread.

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4 thoughts on “Mung Bean Soup Recipe | Moong Dal

  1. janice

    first time cooking & eating mung beans and i’m already a fan. the cinnamon infusing the oil – INCREDIBLE smell that you won’t forget. had to substitute canned tomatoes, celery leaves for fenugreek, and bone broth for part of the water. something about the combination of these soup ingredients makes me want to keep eating and tasting the interesting delicious flavor. i watched the video after completing the dish but wish i had watched prior to. our ideas of size of medium tomato, medium onion, also chili pepper differed but even so it turned out delicious. this recipe is a keeper! thank you.

    2 months ago Reply

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