Mung Bean and Buttermilk Soup


Right now I am thinking how to get back on my routine, seriously that’s what I am thinking right now and have been thinking for the whole last week. Spring break has left me absolutely unearthed. It feels like I have totally lost the control of everything around me, from laundry to pantry everything is looking like a beast and I have no clue how to conquer them. Today has been one of those days that has left me exhausted and drained, even though I started with zillion ideas for lunch I have once again ended up with a simple and not so glamorous soup that happens to be one of the most delicious and comforting soup in my repertoire.

This Mung Bean and Buttermilk Soup has been my loyal companion for a long time. This soup is adaption from my dad’s mung lentils and buttermilk curry recipe that has always comforted me and warmed me growing up. Healthy and Delicious, this soup is perfection in its own way. I always make a large batch as it keeps well in the fridge and tastes even better after a day or two.


I enjoy this soup topped with some brown onions and little brown butter but it taste equally delicious just by itself. If you want to add some fresh herbs, feel free to chop up some cilantro or mint and sprinkle it along with some lime juice. Go wild with your imagination and enjoy the soup the way you want, you know there is no hard and fast rule here ;)

Mung Bean and Buttermilk Soup

Yield: Serves 6


  • 2 cups whole mung beans, picker for any particles, rise and soaked for 4-6 hours or overnight.
  • 2 tablespoons of oil
  • ½ cup red onion, chopped
  • 1 tablespoon garlic, mined
  • 1 tablespoon ginger, minced
  • 1 jalapeno chopped
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • Salt as per taste.
  • 1 cup buttermilk
  • For Topping-
  • 1 tablespoon oil
  • 2-3 shallots sliced
  • 2 tablespoons butter.


  1. In a large pot add the mug beans with 7-8 cups of water and cook simmer over low heat for 40-50 minutes covered until the beans are tender.
  2. In a large saucepan on medium-high heat; heat 2 tablespoons of oil and add the chopped onions. Stir-fry the onions for 3-4, until the onions become translucent and just start to get little golden in color. Now add the minced ginger, garlic, chopped jalapeno, cumin powder, turmeric powder chili powder and salt, fry for another minute. Add the buttermilk and stir everything well, cook for 4-5 minutes on low or until it comes to a boil.
  3. Add the boiled mung beans to the buttermilk mixture and cook everything for another 4-5 minutes, stirring continuously. Once they are finished cooking remove the pan from the heat and with the help of immersion blender puree the soup. You can puree the soup as per your like, little bit chunky or perfectly smooth.
  4. For Topping-
  5. In a small frying pan heat the oil and add sliced shallots, Fry the shallots till they are deep brown. Remove from the heat immediately and set aside.
  6. For brown butter, in a small saucepan add the butter and let it heat over medium heat till the butter start to brown. Once the butter is brown and fragrant remove from heat and set aside.
  7. Serving-
  8. Serve the soup in a bowl and top it with few slices of fried shallots and little brown butter. Serve immediately.


Per Serving - | Cal - 304 | Fat - 6gm | Protien - 18gm | Carb - 46gm | Fiber - 11.3gm| WW Points - 7 | WW Points Old - 6 |

Comments on this entry are closed.

  • Rosa April 16, 2013, 6:27 am

    A wonderful soup! Healthy and very flavorful. A great idea.



  • chinmayie @ love food eat April 16, 2013, 12:05 pm

    A very interesting recipe! I am curious to try this.

  • dixya@food, pleasure, and health April 16, 2013, 3:07 pm

    I absolutely love mung beans – this soup is right up my alley. I have never added buttermilk to soups but very excited to try it out :)

  • thyme (sarah) April 16, 2013, 5:59 pm

    This is a soup that is very new to me. It looks and sounds delicious. I would love to make it soon!

  • Laura (Tutti Dolci) April 16, 2013, 6:32 pm

    What a comforting soup, I love the idea of a brown butter drizzle!

  • Nami | Just One Cookbook April 16, 2013, 11:44 pm

    It took me more than a week to recover. I’m not fully sure if I’m back on track, but this (no spring break) became normal at least. I sometimes find myself standing all day (or driving around all day) and when I’m at home, I am always doing something for the kids or blog. I feel like I need a break, even after spring break is over. Hope you will feel better and get energy back. The soup looks really good, and very comforting…something we can have when we’re feeling down!

  • yummychunklet April 17, 2013, 2:16 am

    Definitely going to try this! I grew up on Mung beans!

  • Raymund April 17, 2013, 6:17 am

    This looks so creamy delicious!

  • CCU April 17, 2013, 8:41 am

    The idea of using mung beans in soup is new for me but it looks delicious :D

    Choc Chip Uru

  • Nancy/SpicieFoodie April 17, 2013, 1:53 pm

    So you need a holiday after your spring break:) It’s great that you have such a comforting and scrumptious soup to fall back on days like these. Thanks for sharing Reem!:)

  • Chung-Ah | Damn Delicious April 17, 2013, 11:31 pm

    Ooooh I definitely need this creaminess in my life!

  • Joanne April 18, 2013, 1:01 pm

    I’ve never thought to use buttermilk in a savory dish before! Great idea!

  • Ira Rodrigues April 18, 2013, 1:26 pm

    Hopping all shorting out by now :)
    The soup looks heavenly delicious, love the ingredients composition
    Take care Reem!