Lemony Mung Dal Soup

Name: Lemony Mung Dal Soup
Total time: 30 minutes

This recipe is part of the Ayurvedic Soup Recipes collection.

Prep Time:

30 minutes

Serves:

3-4

Light Ayurvedic mung dal soup with lemon & turmeric for gentle Vata and Pitta soothing

This lemony mung dal soup is a classic Ayurvedic soup recipe known for being light, comforting, and easy to digest. Mung dal is considered one of the most digestible legumes in Ayurveda, making it an excellent choice for supporting agni and gentle nourishment. Bright lemon and cooling turmeric add flavor while helping balance excess heat in the body. This simple Ayurvedic soup works well as a light meal or a nourishing side dish, especially during warmer months when the digestive system benefits from lighter foods.

Lemony Mung Dal Soup

Ingredients

1/2 cup split yellow mung dal (soaked overnight)
1/2 tsp turmeric powder
1/2-1 tsp pink Himalayan salt to taste
pinch of hing (asafoetida)
4 cups water
1 tbsp ghee (or make your own ghee)
1 tsp cumin seeds
1/4 tsp ground black pepper
1/2 tsp powdered coriander
1/4 tsp grated ginger (optional)
Juice of 1/2 lemon
Chopped cilantro for garnish

Preparation

Rinse mung dal thoroughly.
Boil in water with turmeric, salt, and hing until very soft (about 20–25 minutes).
In a small pan, heat ghee, add cumin seeds until they pop, then add ginger, black pepper, and coriander.
Pour this to the cooked dal and cook for 5-10 minutes more.
Stir in lemon juice and salt.
Garnish and serve warm.

A vibrant outdoor herb and spice market stall in Chiang Rai, Thailand, displaying large silver buckets filled with traditional dried Ayurvedic herbs, cinnamon sticks, Sichuan pepper, and ground cooking spices.

Lighten Your Digestion and Clear Heavy Buildup

Yellow mung dal is celebrated in Ayurveda for being incredibly easy on the stomach while supporting natural cleansing. If you frequently feel heavy or bloated after meals, grab my 11-Minute Digestive Audio Guide + PDF for targeted gut support.

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