Roasted Mung Bean Soup

10 40 322
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Roasted Mung Bean Soup
Health Rating


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


1. Dry roast the mung beans on medium high flame until very lightly coloured.

2. Rinse the beans with water and drain. Add 4 cups of water and the 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 in very thin slices and fry them until brown. Collect them on paper towel and set aside.

4. Dry roast the shredded coconut until light brown. Set aside.

5. Add the roasted coconut, pureed tomato in 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 coloured and very fragrant. Sprinkle this on top of the mung beans. Garnish with the browned onions.

Serve and enjoy!


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 322
Calories from fat 37
Calories from saturated fat 23.5
Total Fat 4.2 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 59 mg
Potassium 1075 mg
Total Carbohydrate 53 g
Dietary Fiber 13.6 g
Sugars 7.8 g
Protein 18.5 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.4

Energy sources

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