Roasted Mung Bean Soup

11 40 295
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Roasted Mung Bean Soup
Health Highlights


2 cup Mung beans, raw
4 cup Water, filtered
1 dash Turmeric, ground
1/2 cup Frozen vegetable mix
1 small Yellow onion (sliced)
1/3 cup Coconut, shredded
2 medium Tomato (pureed)
1 pinch Salt
1 tbsp Ghee
1/2 tsp Cumin seeds
1 piece, 1-inch Ginger root (grated)


  1. Dry roast the mung beans on medium-high flame until very lightly colored.
  2. Rinse the beans with water and drain. Add water and turmeric, let boil on high heat. Continue checking on it and adjust water until it is cooked and is in the desired (soup-like) consistency. Add the frozen vegetables. If using fresh vegetables then add them earlier.
  3. Cut the onions into very thin slices and fry them until brown. Collect them on a paper towel and set them aside.
  4. Dry roast the shredded coconut until light brown. Set aside.
  5. Add the roasted coconut, pureed tomato to the boiled mung beans. Add salt.
  6. In a small frying pan melt the ghee on high heat. When hot add the cumin seeds, let it sizzle a little then throw in the grated ginger. Sauté for a few minutes until lightly colored and very fragrant. Sprinkle this on top of the mung beans. Garnish with the browned onions.


Nutritional Highlights

  • Mung Beans are rich in potassium, magnesium, and fiber all great to help reduce blood pressure and many other health benefits

Nutrition Facts

Per Portion

Calories 295
Calories from fat 38
Calories from saturated fat 23.5
Total Fat 4.3 g
Saturated Fat 2.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 5.2 mg
Sodium 56 mg
Potassium 1060 mg
Total Carbohydrate 52 g
Dietary Fiber 13.5 g
Sugars 7.8 g
Protein 18.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.4

Energy sources