Somehow I came across a very interesting Uzbek soup with mung bean and rice called mashkhurda. I like to try recipes from different cuisines of the world, so I just couldn’t pass up this soup.
Since then, I have cooked mashkhurda no less than 20 times. And every time, enjoying the first course, I think about how good it is that I still didn’t pass by this wonderful Uzbek soup.
Traditionally, mashkhurda is prepared with meat, but even excluding this ingredient, you can get a very tasty dish. The soup turns out to be hearty and rich – of course, because it contains mung bean and rice. I also decided to add some frozen vegetables - literally 50 g of corn grains and the same amount of frozen squash.
Ingredients:
- Broth (or just boiling water) – 2 l;
- Onion – 1 pc.;
- Carrot – 1 pc.;
- Potatoes – 3 pcs.;
- Rice – ½ cup;
- Mung bean – ½ cup;
- Bell pepper – 30 g;
- Squash or zucchini - 50 g;
- Tomato paste – 1 tsp;
- Greens - to taste;
- Salt - to taste;
- Ground spices: a mixture of peppers, paprika and coriander - a pinch each;
- Vegetable oil – 3 tbsp;
- Garlic – 1 clove
You can use ready-made frozen mixture purchased at the store. For example, “Mexican”, which definitely includes corn and bell pepper.
How to make mung bean soup:
Peeled and chopped onions and carrots.
If desired, carrots can be grated.
I poured vegetable oil into a cauldron (I like to cook in a cauldron). I put out the onions.
I threw in chopped bell peppers (I had them frozen) and carrots.
I fried it for 6-7 minutes on fire, a little less than average.
Then I laid out the peeled and diced potatoes.
After another 5 minutes, I threw in the corn and sliced squash (also summer supplies from the freezer).
I threw out all the spices and tomato paste.
I kept it on the fire for another 5 minutes and poured in the vegetable broth.
Then I threw in washed unpolished rice and mung beans.
By the way, I poured cold water over the mung beans before starting to prepare the soup, that is, it stood soaked for only half an hour.
I left it to cook until the rice was soft (which took at least 20 minutes, since I used unpolished rice).
3 minutes before turning off, I salted the soup, threw in chopped herbs and finely grated garlic.
That's all, a delicious, hearty Uzbek soup with mung bean is ready, the recipe is vegetarian, so feel free to cook during Lent and treat your family and friends who also adhere to ethical nutrition.
Rich and aromatic vegetarian mashkhurda.
Bon appetit! Recipe from Tatyana Sh.
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.
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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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Ecology of consumption. Food and recipes: Soups are incredibly aromatic, rich and rich in taste. Mushroom peas...
Soups with mung bean peas are incredibly aromatic, rich and rich in taste.
Mushroom puree soup with mung bean
Ingredients:
- mung bean peas - 1 cup
- onion - 1 piece
- garlic - 3 cloves
- carrots - 1 piece
- fresh mushrooms - 200 g
- olive oil - 2 tablespoons
- salt - to taste
Preparation:
1. Cook the mash.
2. Stew the vegetables.
3. Mix everything in a blender, add salt, pepper, herbs.
Mung bean and tomato soup
Ingredients:
- mung bean peas - 1 cup
- tomatoes - 4 pieces
- potatoes - 2 pieces
- ground red pepper - ½ teaspoon
- basil - 1 teaspoon
- thyme - 1 teaspoon
- garlic - 3 cloves
- celery - 1 teaspoon
Preparation:
1. Wash and sort the mung beans. Send to boil in salted water with bay leaf and dried celery.
2. After 20 minutes, add the diced potatoes.
3. Peel the tomatoes and cut into large cubes. Heat the oil in a frying pan, lightly fry the tomatoes with pepper, basil and thyme, add garlic.
4. When the potatoes and mung beans are almost ready (the mung beans are cooked for about 40 minutes), add tomato dressing to them. Bring the soup to a boil, remove from heat and let simmer for 20 minutes.
Indian spicy soup "Dal"
Ingredients:
- mung bean peas - 250 g
- onion - 1 piece
- tomatoes - 1 piece
- sweet pepper - 1 piece
- garlic - 1 head
- butter - 1 tablespoon
- garam masala - 1 teaspoon
- ginger root - 1 teaspoon
- ground black pepper - to taste
- turmeric - ½ teaspoon
- salt - to taste
Preparation:
1. Pour the mung bean peas into a small saucepan and fill it with 2 cups of water. Let it boil over medium heat, then cover the pan with a lid, reduce the heat to low and cook for 30 minutes, stirring occasionally. Next, we will need another 1-1.5 glasses of water, but boiling water, so boil the required amount.
2. Meanwhile, while the peas are cooking, cut the onion, tomato and pepper into cubes. Grate the ginger root and garlic on a fine grater.
3. Melt the butter in a frying pan, add the onion and heat it until translucent. Next, add chopped tomato and pepper cubes, as well as grated ginger and garlic. Season with spices and salt to taste. Simmer on low heat under the lid for 15 minutes and turn off.
4. After the mung bean is boiled, you need to add 1-1.5 glasses of water, depending on the required thickness. As a rule, the thicker, the richer and tastier. Add dressing and stir. If you need to add salt, add salt. Beat a little with a blender and cook for another 10 minutes, then turn off and let the soup brew a little before serving. If desired, you can add warm cream, the taste becomes softer.
Cook with love!
