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Yellow Mung Dal Soup

© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad

Serves 6 Yellow mung is sweet and cooling, and mainly calms vata and pitta. It is very easy to digest and promotes strength.The seasonings here help to balance the drying, light and astringent qualities of this soup that could aggravate vata. Doshic Notes Vata = Pitta = Kapha =


1 cup yellow mung dal 6 cups water 4 Tbs safflower oil 1 tsp black mustard seeds 1 tsp cumin seeds 1 pinch hing (asafetida) 2 large cloves garlic, chopped 1 small handful cilantro leaves, chopped 5 curry leaves, fresh or dried 1/2 tsp turmeric 1 tsp masala powder 3/4 salt


Wash the mung dal twice. Put the mung dal and 3 cups of the water into a soup pot and bring to a boil. Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking. Add the last 3 cups of the water and boil for another 20 minutes. Remove from the heat and beat with an eggbeater until smooth. Set aside. Heat the oil in a small saucepan until medium hot. Add the cumin seeds, mustard seeds and hing. Stir until the seeds pop. Turn down the heat, add the garlic and brown lightly. Then put in the curry leaves, cilantro, turmeric and masala powder. Stir well and then add this mixture to the soup. Add salt. Simmer for 2 minutes and serve.

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The spiritual journey starts here

Picture of Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.