Light Mungdal vegetable soup


Warming soup for the evening!

Ingredients for 2 people:

  • 1 tbsp ghee/sesame oil

  • 50 g mung dal (halved mung beans)

  • 1 small onion

  • 2 handfuls of chopped root vegetables (carrots, parsley root, celery)

  • 1 stick of celery

  • 2 floury potatoes

  • 1 handful of peas

  • 1 teaspoon turmeric powder

  • ½ tsp coriander powder

  • ½ tsp cumin

  • 1 pinch of clove powder

  • 1 teaspoon grated ginger

  • ½ lime (juice)

  • Black pepper

  • Rock salt

  • Fresh herbs for garnish


  1. Rinse the halved mung beans (mungdal) with hot water until no more foam forms.

  2. Melt the ghee in a pot, fry the onion cubes, then add the spice powder and fry briefly.

  3. Add the diced vegetables and the mung beans and pour in 600 ml of hot water. Let simmer for 20 minutes. Then season with salt, pepper and lime juice.

My dosha tip: Mung beans are suitable for all doshas. In Ayurvedic cuisine it is the most important type of legume because it is very well tolerated and provides valuable proteins. However, legumes need to be prepared correctly so as not to cause flatulence. Whole green mung beans are soaked overnight. The halved beans (mung dal) can but do not need to be soaked. Spices such as ginger, hing (asafoetida) and cumin support digestion and thus also tolerance.

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