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Mung Bean Rasam, rich Indian spicy soup, served with tamarind paste and fresh coriander
Indian rasam soup with mung beans, tamarind paste and coriander

Mung bean rasam

Author: Flavelo
Recipes Vegetarian & Vegan Soups
While classic Rasam is thin as water, this version is fuller bodied, silkier thanks to mung beans and coconut milk. Mung bean is one of easiest digestible legumes, which when cooked down acts as natural thickener, coconut milk softens harshness of tamarind and spices.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 5 hrs 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot: For cooking beans.
  • Frying pan: For spicy base.

Allergen Information

⚠️ Soya

Instructions

1 ✓

Soak mung beans for 4-5 hours, then cook in plenty of salted water until soft (approx 25-30 mins). Don't drain completely, leave some cooking liquid.

Tip: If bean inside is creamy when squashed, it's good.
2 ✓

Prepare vegetables: dice tomato, finely chop onion and garlic, grate ginger.

Tip: Precise preparation (mise en place) makes cooking easier because you need to be quick at frying.
3 ✓

Heat oil in a pot, throw in cumin and curry leaves. When cumin starts popping (approx 30s), add onion, garlic, ginger, and fry until translucent.

Tip: Popping spices indicates essential oils released.
4 ✓

Add tomato, and cook until pulpy.

Tip: Flavours cook together in tomato juice.
5 ✓

Pour in cooked beans with liquid, tamarind, soy sauce, pepper and coconut milk. Boil together, then simmer on low heat for 5-10 minutes.

Tip: Don't boil vigorously for long with coconut milk as oil might separate.
6 ✓

Before serving stir in fresh, chopped coriander.

Recipe FAQ

Must I soak mung beans?
Yes, although tiny, soaking makes them cook more evenly and digestible.
Why bitter?
Likely burnt cumin or curry leaf during frying. Be more careful with heat next time.

Ingredients

  • 150 g Dried mung beans
  • 2 whole Tomatoes
  • 1 whole Onion
  • 4 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 1 bunch Fresh coriander
  • 1 tsp Cumin seeds (whole)
  • 8 whole Fresh or dried curry leaves
  • 1 tbsp Tamarind paste
  • 2 tbsp Soy sauce (optional, for salty taste)
  • 1 tsp Ground black pepper
  • 100 ml Coconut milk
  • 1 tbsp Oil