Mung beans are used extensively in Indian cooking either as whole, split, green or yellow. Yellow Mung Soup is a, delicious Andhra preparation that could be had as a soup or with steamed brown rice and vegetable.

thaliSoup in the Indian context is not necessarily a broth that is consumed by itself. It is usually mixed with hot steamed rice and had as one of the courses in a meal. An Indian meal at a restaurant is also referred to as Thali (meaning Plate). As you can see from the picture there are different ‘soups’ served as part of the meal along with several other vegetables, rice, bread, chutneys, papadam and yogurt. It is definitely a big meal and mindserving you, there is also an ‘unlimited thali’ which basically means you can keep ordering any amount of any of the dishes on the plate. Kind of like a buffet, but the waiters serve you here, instead of getting stuff yourself. You’ll see waiters walking around with steaming dishes in steel containers serving customers. It’s not uncommon to see folks going for three or four helpings, to make the best of their investment. 🙂

This recipe is really quite simple. The main ingredient of course is yellow mung that is pressure cooked into a soft paste and then diluted to give it a soupy texture. After sautéing garlic and seasoning ingredients (curry leaves, urad dal, red and green chili peppers, cumin and mustard seeds), onions and tomatoes are sautéed. The pressure cooked mung dal is added to the mix along with salt and lime juice, and stirred. The final step is to garnish with fresh cut cilantro. This is a very easily digestible soup and is often recommended from people recovering from sickness or a stomach ailment. I love this soup mixed in hot steamed rice, accompanied by a dry vegetable curry. Yummy.

Why is this Healthy?

Mung beans are a high source of nutrients including manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.They are also a very filling food, high in protein, resistant starch and dietary fiber. This soup packs the goodness of mung along with tomatoes, cilantro and chili peppers, making it wholesome and delicious.

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Yellow Mung Soup

This is a mildly spicy and deliciously tangy soup that is super nutritious and is fast to cook! Have it as a soup by itself, or with steamed rice and ghee.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 People
Calories 131kcal


  • 1/4 Cup Yellow Mung
  • 1 Clove Garlic Fine Cut
  • 6 Leaves Curry Leaves
  • 1 Pinch Mustard Seeds
  • 1 Pinch Cumin Seeds
  • 1/4 Teaspoon Urad Dal
  • 1/2 Whole Dry Red Chili
  • 1 Whole Green Chili Pepper Small, slit lengthwise
  • 1 Pinch Turmeric Powder
  • 1/8 Cup Onion Fine Cut
  • 1/8 Cup Tomato Small Pieces
  • 1/8 Cup Cilantro Fine Cut
  • 1 Teaspoon Coconut Oil Extra Virgin
  • 1 Teaspoon Lime Juice
  • 1/4 Teaspoon Sea Salt


  • Cook mung in a pressure cooker to ensure its soft. Sauté garlic in a pan till golden brown and add seasoning ingredients (curry leaves, cumin and mustard seeds, green and dry red chili pepper).
  • Add onion, tomato, turmeric powder, salt and sauté for 2 to 3 minutes. Add the cooked mung and enough water to ensure consistency and keep stirring for 2 to 3 minutes.
  • Add cilantro in a serving dish and pour the cooked soup on to it, them mix . Add lime juice, mix well and serve.


Goes well with steamed rice and vegetable, or just by itself as a soup.
*Use organic ingredients wherever possible


Calories: 131kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Sodium: 303mg | Fiber: 6g | Sugar: 3g

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