Spicy Mung Bean Soup with Coconut Milk


Visit the Indian Food Glossary for information on the ingredients in this recipe
Spring tempts and tickles with rather frosty tendrils, but the tease is not enough to resist the lure of a warming bowl of nourishing soup. Craving mung beans, I came up with this creamy soup that includes a good little handful of hot peppers, but the coconut milk tempers the chilies and the spice resulting in a flavourful, but somewhat subdued dish that goes well with some nutty brown basmati rice. An added bonus is it tastes even better the next day. Next time I make this, I'm going to increase the spices a wee tad and add dried red chilies for a slightly fiery undertone.
Spicy Mung Bean Soup with Coconut Milk

1 cup of mung beans, soaked overnight
1 tablespoon of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 small clove of garlic, minced
1 inch piece of ginger, finely chopped
4-5 hot green chilies, seeded and finely chopped
1/2 teaspoon of asafoetida
handful of curry leaves (I used dried)
1/2 teaspoon of turmeric
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cayenne
1 tomato, finely chopped
3 cups of water
1 can of coconut milk
juice from one small lemon
1 teaspoon of jaggery or rapadura sugar
1/2 teaspoon of garam masala
1 1/2 teaspoons of sea salt


Drain and rinse the soaked beans and set aside.

Heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the mustard seeds and cook until they begin to sputter and pop. Immediately add the garlic, hot peppers and ginger and stir and fry for a minute or two. Toss in the asafoetida, curry leaves, turmeric, cumin, coriander, cayenne, stir and then add the tomato. Cook for a minute or two and then add the water and the mung beans. Simmer over medium heat for roughly 15 minutes, and then add the coconut milk. Simmer for another 15 minutes or until the beans are tender. Add the lemon juice, salt, sugar and garam masala. Cook for another few minutes and serve hot.

Serves 6


You might also want to try:
Mung Tamarind Dal
Indian Sour Mung Bean Soup
Mung Beans with Cottage Cheese

15 comments:

Trupti said...

soup looks very delicious & healthy too

MeetaK said...

coconut milk and lentils - always a spectacular combination!

Parker said...

Great soup - the spices are sure to warm one up!

Cynthia said...

I have some mung bean and will definitely try this. I like the idea of it being cooked with coconut milk. Have to try the mung tamarind dal too!

Holler said...

Spices and coconut milk go so well together. What a beautiful soup Lisa :)

Fenris Badwulf said...

You describe it so well. Nice suggestions for next time. Mmmm.

Bellini Valli said...

With or without the spice this would be excellent Lisa:D

Bits of Life 'n' Taste said...

This is definitely a good recipe for mung beans...

Ivy said...

The soup sounds delicious with all the spices and it must be so creamy with the coconut milk.

Netts Nook said...

This looks incredible I have all of the item I think I will make this for me vegan daughter. Thanks for sharing your recipe.

Aparna said...

Lisa, I think I know how tasty this soup is. We make a somewhat similar (with coconut and spices) but thicker dal called cherupayar (which is moong beans)kari. It goes with some of our breakfast and also pairs well rice or chappathis.

A_and_N said...

Lovely looking soup, Lisa! This is quite similar to a traditional south Indian preparation :)

Kevin said...

That soup looks good. I like the sound of using coconut milk in a soup.

Susan said...

Mmm, I'm cooking this soup right now and it smells amazing. Thanks for the recipe!

Dawn said...

I stumbled across your blog via a google search for mung bean recipes, and boy am I glad I did! I've been looking around, and everything looks delicious!! :) Now I just need to find a place in Japan that sells some of these spices.