In Uzbek cuisine, like in any other, there are also dietary options for preparing this or that dish. Mung bean soup can be prepared by frying all the ingredients over a fire or simply boiling everything.
In the first case, the soup turns out to be fattier and spicy, tomato-like and with a rich garlic flavor.
In the second case, it is an ordinary soup with the taste of legumes and the aroma of spices.
If you are not familiar with the taste of mung bean, but love peas, lentils and beans, then you will also like the taste of mung bean. To make the soup have a nice color, you can add more red paprika, since the tomato is not added or roasted.
For beef and mung bean soup, take all the necessary ingredients, the list is very simple.
Rinse the mung beans several times and fill with cool water. Leave for a while while you prepare the other ingredients.
For soup, you can use meat on the bone or pulp. Rinse it and fill it with water. Place on the fire and bring to a boil. Skim off the foam and, reducing the heat, cook for 20 minutes. I always salt the meat while cooking.
Then add coarsely chopped carrots and chopped onions. Cook over medium heat for another 10 minutes.
I like the soup to have boiled potatoes, so I add them before the mash. But this is not important; you can add potatoes along with mung bean. Here we cook the potatoes for approximately 20 minutes. Cooking time, of course, depends on the type of potato. Some varieties get overcooked very quickly, but you won’t know this in advance).
Then it’s Masha’s turn. Rinse it of the water in which it was soaked. Add mung beans to the soup and cook until the grains begin to pop. This usually takes 20-30 minutes.
Add spices and garlic to the soup when it is ready. Add salt to taste. You can also enhance the taste with ready-made seasoning, such as Vegeta, or a set of spices with herbs and vegetables.
Mung bean is one of the most popular legumes. Very tasty and healthy dishes are prepared from it. In the national cuisines of many Eastern countries you can find a recipe for mung bean soup. As an example, it is worth considering several of the most interesting options.
Soup with meat
The Arabs have a very simple recipe for mung bean soup. Preparing such a dish at home is not difficult. To do this, you will first need to collect all the necessary ingredients: 1.6 liters of boiled water, 200 grams of minced meat, 1 onion, 2 pinches of turmeric and ground cumin, carrots, 120 grams of mung bean, 2 cloves of garlic, 30 grams of tomato paste, a pinch of salt, 35 grams of vegetable oil and 4 sprigs of fresh parsley.
As usual, it all starts with preparing the products:
- Onions and carrots should be peeled and cut into cubes, and garlic can simply be chopped randomly.
- Rinse the beans, add water and leave them in this position for 1 hour.
- In a saucepan, first lightly fry the onion and then add the garlic to it.
- Add the carrots and continue the process until they are soft enough.
- Pour in the mung bean and add the minced meat to the frying.
- Add tomato paste and mix well.
- Fill the contents of the pan with water and cook for at least 30 minutes. This time will be enough for the beans. Add salt and all available spices along the way.
- Let the finished dish sit for 10 minutes.
After this, the rich and very satisfying soup can be poured into plates and served, garnished with herbs.
Cream soup with mushrooms
There is an even more original recipe for mung bean soup. The dish can be made as a puree with the addition of mushrooms. For this option you will need: 300 grams of fresh champignons, a glass of mung beans, one and a half liters of water (or broth), 1 potato, 50 grams of butter, onion, salt, a bunch of dill, 35 grams of olive oil, 1 pinch each of paprika and ground chili pepper.
The preparation of the dish is extremely simple. This recipe for mung bean soup is as follows:
- Rinse the mung bean, and then pour it into boiling water (or broth) and steam for about half an hour.
- Heat the butter in a frying pan and add 17 grams of olive oil to it. Sauté onions in this mixture.
- Add champignons cut into thin slices and let them fry for 5 minutes.
- Add peeled and diced potatoes to the boiling beans.
- After 10 minutes, add the fried mushrooms and onions.
- Add salt and necessary spices. In this composition, the dish should simmer for another 5 minutes.
- Remove the pan from the heat and puree its contents using an immersion blender.
Before serving, such a soup in a plate can be garnished with chopped dill and lightly sprinkled with olive oil.
"Magic beans
Before you start cooking, you need to understand and find out what mung bean is. After all, there are real legends about its beneficial properties. Mung bean is a herbaceous annual plant of the legume family. After its ripening, fruits are formed, enclosed in thin long pods. Otherwise they are also called mung beans.
This term, taken from the Hindu language Hindi, explains the origin of this culture. Mung bean is used in cooking in many eastern countries (India, Japan, Southeast Asia, Uzbekistan, Tajikistan and Turkmenistan). It is used in food in different ways:
- eaten whole;
- germinate;
- peel;
- extract starch and make noodles from it;
- used as an additive to soups and other hot dishes.
Scientists say that mung bean is a very healthy product. In addition to being high in protein, it has a surprisingly low glycemic index. Therefore, nutritionists advise eating it for those who suffer from diabetes. In addition, the structure of these beans contains a lot of dietary fiber, which helps normalize digestion. Even the ancient Chinese valued mung bean for its unique detoxifying properties. And modern scientists have discovered that these fruits also help fight the development of cancer.
"Mashkhurda"
Uzbeks prepare very tasty mung bean soup. The recipe is vegetarian, but even those who have never given up meat will like it. To prepare such a soup, you will need a cauldron, as well as the following required components: 2 liters of broth (or regular boiling water), 3 potatoes, an onion, half a glass of mung bean and unpolished rice, carrots, 30 grams of sweet pepper, 10 grams of tomato paste, salt, 50 gram of zucchini (or squash), clove of garlic, 50 grams of vegetable oil, 1 pinch of ground spices (coriander, paprika, pepper) and fresh herbs.
Method for preparing soup:
- Wash the vegetables, peel if necessary, and then carefully cut into cubes.
- Pour cold water over the mung bean for 30 minutes.
- Heat the oil in a cauldron and fry the onion a little.
- Add pepper and carrots and continue the process for another 6 minutes.
- Add the chopped potatoes, and after 5 minutes add the squash and mix well.
- Immediately add spices and add tomato paste.
- After 5-6 minutes, fill the contents of the cauldron with vegetable broth. If you don’t have it, then regular boiling water will do.
- Place washed rice and swollen mung bean into the boiling mixture.
- The soup should cook in this composition for about 20 minutes. Shortly before finishing, add salt and then add some chopped herbs and chopped garlic.
The result is a fragrant and very tasty Uzbek mashkhurda. It’s simply impossible to refuse such a rich and satisfying soup.
The original recipe for moong dal soup comes from India and belongs to Ayurvedic cooking. Indian mung bean dal with tomatoes is a thick, tasty and nutritious first course. Mung beans are known to be rich in protein; In addition, these cute little green beans perfectly saturate our body with useful and nutritious substances. Therefore, mung bean soup turns out healthy and satisfying.
Mash is popular not only in India - a traditional Uzbek soup with legumes: thick, rich, and aromatic.
Ingredients:
- mung bean – 2/3 cup;
- carrots – 1 pc.;
- onion – 1 pc.;
- ghee – 2 tbsp;
- bell pepper – 1 pc.;
- greens - to taste;
- tomato – 1 pc. or tomatoes with their own juice;
- bay leaf – 1 pc.;
- salt - to taste;
- water –1 l;
- ground spices: turmeric, coriander, paprika, a mixture of peppers - a pinch
Indian mung bean soup with tomatoes
The mung beans were washed and soaked in cold water about half an hour before starting the soup.
Then I washed it again and set the beans to cook for 40 minutes.
Melt it in a thick-bottomed saucepan (it can be replaced with vegetable oil).
I threw in all the ground spices and warmed them up a little (about 3 minutes).
Lay out the chopped onions.
Fry for 5 minutes.
Then I threw in the grated carrots.
And chopped bell pepper (I had it frozen).
Stir and leave to fry over low heat until the carrots and peppers are soft.
I washed the tomato, made a crosswise cut and poured boiling water over it for 5 minutes.
Then I peeled the skin.
And she cut it.
I threw it into the pan and left it on the fire for another 3 minutes.
Then, when the tomato became soft, I laid out the mung beans that had already been cooked by this time.
Pour in a liter of hot water, add salt, and bring to a boil.
Then I threw in the chopped dill and bay leaf.
After 5 minutes I turned off the heat.
That's all, the delicious mung bean dal with tomatoes is ready!
Bon appetit! Recipe from Tatyana Sh.
Today we will prepare mung bean dal. Mung bean is a popular legume crop in the East, unusually rich in protein. Mung bean is widely used in Indian cuisine. It is eaten whole and chopped, polished and unpolished, and also sprouted. Boiled mung bean has a mild herbal taste and a light nutty aroma; it does not need to be soaked; it cooks for a relatively short time - 40 minutes. Used for making soups, in sprouted form - for making salads and in combination with rice. Dal is a thick soup. In India they do not eat thin soups such as borscht. Instead of soup, they prepare dals from various pulses.
So, to prepare two servings of dal we will need:
mung bean 0.5 cups small carrot 1 pc. yellow bell pepper - half tomato 1 pc. ghee (or vegetable oil) 2 tbsp. salt 1 tsp. bay leaf 2-3 pcs. ground coriander 0.5 tsp. ground black pepper 0.5 tsp asafoetida 0.5 tsp ground shamballa - on the tip of a knife greens (dill, parsley)
Mash needs to be washed
make sure there are no pebbles there, fill the pan with water, adding salt and bay leaf.
You can first pour 700-800 ml of water. You can add more if it boils too much and the dal seems too thick to you. When it boils, reduce the heat to medium or low - make sure the water is just simmering. Close the lid loosely.
At this time, grate the carrots and cut the pepper into cubes.
Pour boiling water over the tomato, i.e. blanch.
Let it sit in boiling water for about 10 minutes, you can turn it over at some point if it is not all covered with water. Then we will remove the peel from it.
Melt the butter in a frying pan and fry the spices for a few seconds.
Add carrots and peppers, fry over medium heat for about 15 minutes, stirring occasionally.
When the mung bean has cooked for about 30 minutes, add the vegetables to the pan and let it cook for another five minutes.
At this time, peel the tomato and cut it into slices.
Then add it to the dal,
cover with a lid and leave on the fire for another 5 minutes. Turn off, add greens,
mix and the dal is ready!
You can try making this dal from lentils or split yellow peas. It will also be very tasty.
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