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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 Time5 mins
Cook Time15 mins
Total Time20 mins
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