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Surabhi Sehgal
This Yellow Mung Lentil and Coconut Soup is silky and delicious. Made with toasted Lentil and few simple ingredients, this recipe comes together quickly yet tastes gourmet.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine Indian Cuisine, modern cuisine, Progressive Indian
Servings 2 People


  • 3/4 Cup Yellow Mung Dal
  • 1/4 Cup Celery chopped
  • 1 Onion chopped
  • 6-7 Garlic cloves chopped
  • Green Chillies chopped (to taste)
  • 1/4 tsp Turmeric
  • 10-12 Coriander Stems
  • 3 Cups Water
  • Salt to taste
  • 1 tbsp Oil
  • 1/2 Cup Coconut Cream
  • Juice of 1 Lime


  • To a cast iron skillet add the Mung Dal and sautee on a low flame for 10-12 minutes until toasty and fragrant
  • Transfer to a plate and keep aside
  • Add Oil to a pan. Once hot, add Celery, Onion and Garlic and cook until translucent 
  • Add slit Green Chillies and Turmeric and sautee for few seconds 
  • Add roasted Mung Dal, Water and Salt Cover and bring to a gentle simmer. Continue to cook for 15-20 minutes until soft
  • Blitz the Soup to fine consistency with a hand blender or food processor. 
  • Run the Soup through a seive if you would like a smooth velvety consistency
  • Transfer the Soup to a sauce pan and bring to a gentle simmer. Add Coconut Cream and mix well. 
  • Add lemon juice, mix well and serve hot 
Keyword Lentil Soup, Roasted Mung and Coconut Soup