Mung Bean Mappas Soup Recipe

Serves: 2
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Skill Level: Easy

Mung Bean Mappas Soup is a wholesome, protein-rich Kerala dish adapted into a comforting bowl of mild, earthy soup. Using our Mung Bean Mappas Soup Spice Mix, this recipe produces a nourishing, creamy and flavourful meal that is naturally gluten free, nut free and vegan when made with coconut milk.

Shopping List

  • Mung beans – 150 g
  • Potato – 150 g
  • Onion – 1 medium
  • Light coconut milk – 1 cup
    (or reduce amount if using thick coconut milk)
  • Lemon – a few drops
  • Butter for sauté (optional) – 1 tsp
  • Mung Bean Mappas Soup Spice Mix – 1 tbsp

Cooking Method

  1. Prepare the mung beans
    Wash the mung beans and set aside.
    Optional: Soak for a few hours to reduce cooking time.
  2. Sauté the onion
    Chop the potato into small cubes.
    Chop the onion and sauté in butter or oil for 2–3 minutes.
  3. Start the soup
    Transfer the potato, mung beans and 2 cups of water into a saucepan.
    Bring to a boil, then reduce heat and simmer.
  4. Add coconut milk and spices
    When the beans are halfway cooked, pour in ¾ cup light coconut milk,
    add 1 tbsp Mung Bean Mappas Soup Spice Mix,
    and pour an extra cup of boiling water into the mix.
  5. Cook until soft
    Cook until the beans and potatoes are soft and the broth thickens.
    Add salt and a few drops of lemon.
    Adjust water to achieve your preferred consistency.
    (For a thicker soup, reduce liquid; for a lighter soup, add more water.)
  6. Finish and serve
    Remove from heat.
    Blend until smooth.
    Top with ¼ cup coconut milk if desired.
    Serve warm with bread, rolls or chapati.

Recipe Notes

  • Vegan-friendly when made with coconut milk
  • Mild, creamy and naturally protein-rich
  • Gluten free and nut free
  • Soaking mung beans shortens the cooking time significantly