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 beans. 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.
Today we will prepare a delicious, satisfying, protein-rich, vitamins and minerals-rich vegetarian mung bean soup. And we will cook it in a pressure cooker. – this is a storehouse of substances useful for our body, and in order to preserve them and not lose them during cooking, let’s use a multicooker with a pressure cooker function. The soup will be nutritious, aromatic and very tasty!
In the recipe we use mung bean. Let's figure out what it is?
Mung bean is a legume that is very popular in the East. This bean is also known by other names - golden bean, moong bean or dhal. It is rarely used in Russia, but in vain. Mung bean has many advantages that should be taken into account when choosing dishes for your daily diet.
Firstly, and this is a very important fact, mung bean is the record holder among legumes for the content of protein, magnesium, potassium, sodium, iron and other minerals.
Secondly, the high fiber content improves digestion and helps cleanse the intestines. Also, the B vitamins contained in mung bean have a beneficial effect on the nervous system and help resist stress. Phosphorus improves memory, vision, strengthens bone tissue and helps kidney function.
Thirdly, consumption promotes better heart function, strengthens blood vessels, making them more elastic, and lowers blood pressure. Clean blood vessels from cholesterol.
We can list many more advantages of mung beans, but let’s start cooking.
Number of servings: 2.
Ingredients:
- ½ cup mung beans (dry green mung beans);
- ½ cup brown Basmati rice;
- ½ teaspoon oil;
- ½ teaspoon of cumin seeds;
- ½ cup chopped red onion;
- 2 medium tomatoes;
- 5 cloves of garlic;
- 2.5 centimeters of fresh ginger root;
- ½ teaspoon turmeric;
- 1 teaspoon ground coriander;
- ½ teaspoon garam masala;
- ¼ - ½ teaspoon cayenne pepper;
- ¼ teaspoon black pepper;
- 4 cups of water;
- 1 tsp. lemon juice;
- ¾ - 1 ¼ teaspoons salt.
Preparation:
1. Soak the mung beans and rice for at least 15 minutes. While the mung beans and rice are standing in the water, mix the onions, tomatoes, garlic, ginger, spices with a few tablespoons of puree water and set aside.
2. Preheat the pressure cooker using the “Saute” function. Once hot, add oil, let the oil heat for a few seconds, then add the cumin seeds. Roast the seeds until fragrant.
3. Gently add the puree, stir and cook until the puree thickens and has a roasted tomato aroma. In time, approximately 15-17 minutes. Turn off the "fry" function.
4. Drain the mung beans and rice and add to the vegetables. Pour water, salt, and lemon juice. Stir. Close the lid. Turn on the pressure cooker function for 10 minutes. Then switch the “Pressure Cooker” function to normal mode. It may take longer to cook, depending on the rice used (up to 15 - 20 minutes). Boil for another 5-7 minutes until the rice or mung beans are soft.
5. Taste, add salt and pepper if necessary.
All! Vegetarian mung bean soup is ready. Serve it hot with crackers or toasted bread.
Notes:
1. To make soup without any oil at all: Add cumin seeds directly to the preheated slow cooker. Fry until they change color. Add the pureed tomatoes and onions and continue cooking as directed in the recipe.
2. This soup can also be prepared in a regular saucepan, for this: follow the steps up to step 4, then drain the water from the grains and place in the saucepan, pour 4.5 cups of water, cover the saucepan and cook over medium heat for 20 minutes, then reduce heat to low and cook for another 20 minutes. Stir occasionally. Add more water if necessary.
Bon appetit!
The article was prepared according to the site: http://www.biggerbolderbaking.com
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!
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.
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