Mungo / Mung Bean Soup / Moong Dal

Mung beans. Whit even are they? Ah dunno — good but. This recipe makes a satisfying, savoury, healthy bowl of the stuff. It works as comfort food even if you’ve never seen a mung bean in your life before.

I have been eating this for years, telling everyone “it’s mungo — mung bean soup!”, but a friend at work has recently informed me that I’m eating moong dal, so who knows? Whatever it’s called, it tastes great, and is a great dish to come home to on a cold night.


In brief: Heat oil in a pan, add onion, then after 5 minutes add ginger, garlic, coconut milk, mung beans and spinach. Simmer for 50 minutes, then add the soy sauce.

Adapted from The Guardian.


Serves 6


500g dried mung beans, soaked overnight in lots of water

1½ tbsp of coconut oil (or any other oil, but it will be less thick)

2 medium onions, diced

1 TB ginger paste

4 tsp / 1 heaped TB of garlic paste (or 4 cloves, minced)

400ml tin of coconut milk — get the one with the most actual coconut in it 750ml veg stock

2-4 TB soy sauce

250g frozen spinach





  1. Heat the coconut oil in a pan, then sauté the onions. Drain the mung beans while you wait.
  2. Once the onion is soft, add the ginger and garlic, then after a couple of minutes add the mung beans, coconut milk, spinach and stock — I put the stock cube or bouillon straight into the pan then add the water.
  3. Simmer on medium until the beans are soft, about 40-60 minutes, topping up with water if needed.
  4. Add a good few grinds of pepper, 2 TB soy sauce, and add more if you think it needs it.


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