Mung Bean Soup (Indian) vegetarian/vegan

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 156.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.0 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 10.1 g

View full nutritional breakdown of Mung Bean Soup (Indian) vegetarian/vegan calories by ingredient
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Number of Servings: 5


    1 cup Mung Beans Raw
    1tsp Garlic paste
    1tsp Ginger paste
    1tsp Canola oil
    1tsp Cumin seeds
    1/3 cup chopped tomatoes
    1tsp red pepper powder (paprika if less spicy desired)
    0.5 tsp tumeric powder
    0.5 tsp lemon juice
    1 splenda
    3-4 cups water
    salt to taste...about 1 tsp


1. Boil mung beans in water until tender. (soak for a few hours ahead to cook faster)
2. in a pan, put the 1 tsp of oil, heat it for about a minute, add the cumin seeds and let pop.
3. Once the cumin pops, add the ginger and garlic and cook for about 30 seconds.
4. add the mung beans along with a little bit of water from the boiling into the pan.
5. add the tumeric powder, red pepper powder, lemon juice, splenda, salt and cook for about 5 minutes until all spices blend and the water thickens.
6. add the tomatoes on top and cook for 2-3 more minutes.

Eat alone or with rice or flat bread (roti)

Number of Servings: 5

Recipe submitted by SparkPeople user MONA1684.

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