Mung bean soup (mashkhurda). Soup with mung bean Uzbek mung bean how to cook soup

Mung bean is a versatile ingredient in many dishes, one of which is mung bean soup or moong dal. Meat, potatoes, vegetables, legumes and grains are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Let's look at the most popular recipe, from which you will learn how to prepare it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g mung beans (mung beans);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can use white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml vegetable oil;
50 g sour cream;
salt - to taste.

Most of the recipes are vegetarian soup. Many are sure that he is the right one. In addition to the listed ingredients, a mung bean soup recipe may include tomatoes, celery, beans, and cereals (rice, buckwheat). It is believed that mung beans are an excellent alternative to meat due to their satiety, rich aroma and rich taste. But some are sure that the “correct” dish is prepared in meat broth - chicken or beef. In this case, it turns out to be more satisfying and nutritious. True, the calorie content will be much higher.

India is considered the birthplace of mung bean. Today it is cultivated in many other Asian and even some European countries. The word “mash” came to us from Central Asian countries. For example, in Uzbekistan such a dish is traditionally prepared with the addition of rice, and the Uzbek mung bean soup is called “mashkhurda”. In East Asian countries, mung beans are called mung beans, and the soup made from them is called mung dal tarkari.

Soup with mung beans will not only diversify the Lenten table, but will also bring significant benefits. For example, the Chinese cook bean soup to treat various inflammations and poisonings. Indeed, this product normalizes digestion and helps cleanse the body. This is largely due to the coarse fiber found in beans and vegetables.

Mung bean is famous for its rich vitamin and mineral composition. These are vitamins B, K, E, A, C, as well as iron, potassium, phosphorus, magnesium. In addition, soup with the addition of Uzbek mung bean is a source of protein, which is responsible for the beauty and elasticity of the skin and maintaining muscle tone. Despite the fact that mung bean contains a fairly high number of calories (347 kcal per 100 g), it is considered a dietary product due to its low fat content.

The beans must be sorted and then washed. There are also processed beans on sale that do not need to be sorted. Vegetarian mung bean soup can also be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain maximum beneficial properties.
To make the soup cook faster, the mung beans should be pre-soaked in clean cold water for several hours, or better yet, overnight.
Bring the water to a boil, add beans and bay leaves, and leave to simmer over medium heat.
At this time, you need to prepare the vegetables. Potatoes are cut into medium cubes, carrots are grated on a coarse grater or cut into thin slices.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in mung bean soup is half cooked, add potatoes to the water, and after 5-10 minutes - cabbage.
You need to take a frying pan, heat the oil and fry the cumin in it for no more than 30 seconds. After this, add carrots to the pan and fry until they are ready.
When the contents of the pan are ready, add carrots to it.
The soup is salted and left to simmer over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and the soup will be spoiled.
At the end, add the remaining spices and herbs. To make soup with chicken and mung bean acquire oriental notes, you can add coriander or turmeric. But the main thing is not to overdo it, otherwise the spices will interrupt the taste and aroma of the other ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be added not during the cooking process, but to each individual separately already at the stage of serving the dish.

Mung bean puree soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pan are pureed with a blender.

The soup is served in a common tureen or in personal deep plates. Mung bean soup with meat or vegetables is quite bright in itself, so it does not require additional decoration. But if you wish, you can add sprigs of fresh parsley. The dish is eaten with bread or crackers added directly to it.

Ingredients for soup with vegetables per 1 liter of water:

70-80 g mung beans (mung beans);
2 medium potatoes;
1 medium carrot;
120 g cauliflower (you can use white cabbage);
any greens - parsley, cilantro, dill;
spices: bay leaf, 2-3 g of cumin, asafoetida, black pepper;
40 ml vegetable oil;
50 g sour cream;
salt - to taste.

Mung bean is popular in Asian countries

Step-by-step preparation of the dish

The beans must be sorted and then washed. There are also processed beans on sale that do not need to be sorted. Vegetarian mung bean soup can also be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain maximum beneficial properties.
To make the soup cook faster, the mung beans should be pre-soaked in clean cold water for several hours, or better yet, overnight.
Bring the water to a boil, add beans and bay leaves, and leave to simmer over medium heat.
At this time, you need to prepare the vegetables. Potatoes are cut into medium cubes, carrots are grated on a coarse grater or cut into thin slices.
Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
When the main ingredient in mung bean soup is half cooked, add potatoes to the water, and after 5-10 minutes - cabbage.
You need to take a frying pan, heat the oil and fry the cumin in it for no more than 30 seconds. After this, add carrots to the pan and fry until they are ready.
When the contents of the pan are ready, add carrots to it.
The soup is salted and left to simmer over low heat for about 2-4 minutes. It is important that the dish needs to be salted at the end, when the beans become soft and burst. Otherwise, they may harden and the soup will be spoiled.
At the end, add the remaining spices and herbs. To make soup with chicken and mung bean acquire oriental notes, you can add coriander or turmeric. But the main thing is not to overdo it, otherwise the spices will interrupt the taste and aroma of the other ingredients.
Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be added not during the cooking process, but to each individual separately already at the stage of serving the dish.

Mung bean puree soup is prepared in the same way. The only difference is that at the end of cooking, the contents of the pan are pureed with a blender.

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Mashkhurda delicious soup with mung bean and rice, Uzbek recipe. Exclusive.

Vegetarian Mashkhurda soup turns out to be extremely tasty, no worse than with meat. Just one more nuance... I already wrote that my son is a vegetarian, and I cook for him absolutely everything that my husband and I cook, but only without meat. So he is also in favor of separate meals. That's why I don't include potatoes in soups with legumes.

The peoples of Central Asia prepare porridge from mung bean and rice, which is called Mash-Kichiri and Mash-Shavlya. When I was little and my grandfather prepared mung bean porridge and rice, and he loved it very much, he always said: “Today there will be mung bean kichiri porridge for lunch!”

Remove the finished soup from the heat, let stand for a while without opening the lid, then pour into deep plates, sprinkle with black pepper and finely chopped cilantro, green onions, basil or dill.

Mashkhurda delicious soup with mung bean and rice step by step recipe with photos. Latest information.

Mashkhurda, like all mash dishes, is served with katyk. Katyk can be replaced with thick yogurt. Sprinkle mashkhurda with thinly sliced basil and cilantro.

In Indian cuisine, mung bean is known as dhal, hence the traditional Indian dish dhal. And in Ayurvedic cuisine they prepare kitchari, also from mung bean.

Prepare 3 liters of boiled water at room temperature. Boiled water will not produce much foam. Cut the meat into small pieces.

Place carrots in the cauldron and stir for 5 minutes. Add mung bean, fill the contents with water and bring to a boil. Reduce heat to low and simmer, covered or loosely covered, for 30 minutes. During this time, the mung bean should burst. If not, cook until it bursts.

The nuances of preparing mung bean mashkhurda soup. Fresh material as of 10/06/2017

And of course always Uzbekistan prepared Mashkhurda soup is thick, rich, incredibly tasty and healthy. It’s quite difficult to even call it soup; it’s both the first and second course at the same time. If you have never prepared such a dish, then be sure to cook it. I'm just sure that it is will become a regular on your desk.

Fry chopped meat, onions, tomatoes, and carrots cut into strips in hot oil.

Mashkhurda recipe video. Latest information as of 10/06/2017

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Mashkhurda is a delicious soup with mung bean and rice. Step by step recipe

Mashkhurda is a soup with mung bean and rice, which is prepared in Central Asia. The first word is clear, mung bean is a legume crop popular in the East. What is “khurda” - the second part?

Usually “khurda” is called “mastava” - a soup with rice and finely chopped vegetables and meat. So, if you add mung beans to this, you get “mashkhurda”.

And the word “khurda” comes from the Persian word “khurdam”, which means to eat.

I want to tell you a little about Masha. Unfortunately, not everyone knows what this product is. Moreover, they never cook it. But in vain... Mung bean is a legume extremely rich in protein. In addition, it has a mild, pleasant taste. And dishes made from it turn out tender, tasty, with a light nutty aroma.

Soups and porridges are made from mung bean, and very healthy salads are prepared from sprouted mung bean.

Mung bean is used in traditional Chinese cuisines - funchose, known to us, is sold in our country under the guise of rice noodles. In Hong Kong they even make ice cream from mung bean, and in Vietnam they make jelly.

In Indian cuisine, mung bean is known as dhal, hence the traditional Indian dish dhal. And in Ayurvedic cuisine they cook kitchari, also from mung bean.

The peoples of Central Asia prepare porridge from mung bean and rice, which is called Mash-Kichiri and Mash-Shavlya. When I was little and my grandfather prepared mung bean porridge and rice, and he loved it very much, he always said: “Today there will be mung bean kichiri porridge for lunch!”

But for some reason I always heard mash-chiki-rice. And I called this porridge that way for a long time until I read its correct name somewhere. By the way, the porridge is very tasty. I will definitely give you the recipe in one of the articles.

And of course, in Uzbekistan they have always prepared “mashkhurda” soup, thick, rich, incredibly tasty and healthy. It’s quite difficult to even call it soup; it’s both the first and second course at the same time. If you have never prepared such a dish, then be sure to cook it. I'm just sure that it will become a regular on your table.

And now it’s not at all difficult to find mung bean; it is sold at the market by fruit and vegetable dealers. You can also buy Uzbek peas, tasty beans and various spices from them.

Mashkhurda - mung bean and rice soup

lamb meat - 500 gr.
onion - 1 pc.
carrots - 1 pc.
bell pepper - 1 pc.
tomato - 1 pc.
potatoes - 2 pcs.
mash - 100 gr.
rice - 100 gr.
vegetable oil - 3-4 tablespoons
garlic - 1 clove
spices - cumin, coriander, paprika, rosemary
salt, ground black pepper
red capsicum
Bay leaf
greens - dill, parsley, basil, green onions

You need to take the meat so that there is both pulp and bone. You can use both lamb and beef.
Cut the onion into 0.5 cm cubes, carrots and bell peppers into cubes no larger than 1.5 cm. Scald the tomato with boiling water, remove the skin and cut into small cubes, or grate.
Pour water into a saucepan, add meat, bring to a boil. Carefully remove the foam. Cook the meat until done.
Heat oil in a cauldron and fry onions in it. When it turns golden, add half a glass of water and steam it thoroughly. The onion will become almost transparent.
Then add chopped carrots, fry for 5 minutes, then peppers and tomatoes. Fry for 5 minutes.
Then add half the chopped herbs, all but the green onions, and chopped garlic. It's also time to put in some cumin. Pour a little water to cover the vegetables and simmer for 5 minutes over low heat.
When the meat is almost ready, add the mung beans to the broth. Cook for 30 minutes.
Then add rice and steamed vegetables. As well as diced potatoes and remaining spices.
When it boils, add salt, pepper and a piece of red hot pepper.
Remove the meat, remove the bone, cut the meat into pieces and place back in the pan.
Cook for another 20 minutes until the rice is done.
5 minutes before cooking, add bay leaf.
Turn off the gas, cover with a lid and leave to simmer for 10 minutes.
Serve in a deep plate with chopped green onions and herbs. You can serve sour cream.

The nuances of making mung bean soup - mashkhurdy

There are recipes where the meat is pre-fried before cooking. For this recipe, a larger amount of butter or tail fat is used. If you like richer dishes, you can first fry the meat and then cook it.
When boiling, lamb produces a lot of foam and the broth darkens. It is very difficult to remove it all without leaving a trace. And so I bring the meat to a boil, while constantly skimming off the foam. Then I take out the meat, drain the water, pour in fresh water, and put the meat in it. Let it boil again. Foam appears, but there is much less of it. It also needs to be removed, but this broth turns out much more transparent.
I usually cook the meat until the bone comes away from the meat freely.
There are often small pebbles in mung bean, so before cooking, sort it out and remove them, otherwise you may accidentally lose a tooth...
When cooked, mung bean turns the water grayish. And if your tomatoes are not very ripe, then the color of the soup may turn out ugly and unappetizing. In winter, I never use tomatoes when preparing dishes, but use homemade pasta, which I stock up on in the summer. It is made from ripe, juicy tomatoes and gives a wonderful color to any dish.
You can also tint the soup by adding a spoonful of store-bought tomato paste.
or you can cook the mung bean for 5 minutes in a separate bowl. Then drain this water, and then add the boiled mung bean to the broth. By the way, this method is often used in Uzbekistan when preparing mashkhurda.
The color doesn’t bother us, so I don’t cook the mung beans separately. You can see what color it turns out in the photo.

Sometimes mung bean and rice are pre-soaked in warm water so that they cook faster. I don’t soak the mung bean; in my opinion, it cooks quickly anyway. I use steamed rice; there is no need to soak it. But you do as you like.
try not to overcook vegetables. Fry for 10 minutes, simmer for 5 minutes and cook for 20 minutes. This is already more than enough.

Vegetarian mashkhurda - how to cook

We take all the products the same as in the recipe with meat, only naturally without meat.
Pour water into a pan and put the mung bean in it, cook for 30 minutes.
Separately, fry the onion in oil in a cauldron.
Consistently, as in the previous recipe, add vegetables and spices to it.
After 30 minutes, add everything to the mung bean, don’t forget the rice and potatoes.
Cook for another 20 minutes.
In principle, everything is the same as in the recipe with meat. The same sequence, the same products, the same nuances and secrets of preparation.

Mashkhurda soup vegetarian It turns out extremely tasty, no worse than with meat. Just one more nuance... I already wrote that my son is a vegetarian, and I cook for him absolutely everything that my husband and I cook, but only without meat. So he is also in favor of separate meals. That's why I don't include potatoes in soups with legumes.

Therefore, you choose any option to your taste.

And now, when the soup has already brewed. Welcome to the table. And bon appetit!

sekreti-domovodstva.ru

MOSHOVA (or Uzbek national soup with mung bean and lamb) - recipe.

Svett

Ingredients

Lamb pulp – 300g
Mung bean – 1 glass
Onions – 2 onions
Carrots – 1 medium
Tomatoes – 2 pcs.
Cilantro – 1 sprig
Purple basil – 1 sprig
Parsley – 1 sprig
Vegetable oil – 1 tbsp.
Zira – 1 tsp.
Coriander seeds – 1 tsp.
Ground red pepper pinch
Salt to taste
Katyk, curdled milk or sour cream for serving

How to cook

If your lamb is lean (which is unlikely in principle), then you will also need lamb fat. But as a rule, lamb already has a decent fat layer. This is what needs to be cut off and cut into small cubes. Cut the lamb itself into small pieces, literally, so that one piece fits into a tablespoon.

Heat a cauldron or a thick-bottomed pan, add cubes of lamb fat, heat, and remove the cracklings with a slotted spoon.

Place the meat cubes and fry them until golden brown.

Rinse the mung beans and place in a sieve.

Add mung bean to the meat, pour in 1.5 liters of water, bring to a boil. Immediately add sprigs of cilantro, basil and parsley. Reduce heat to low, close the lid and cook for 40 minutes. The time will depend on the quality of the mung bean. In general, cook until the mung bean bursts.

Cut the onion and carrots into strips (I still grated the carrots). Pour boiling water over the tomatoes, remove the skins and cut into cubes.

Heat oil in a frying pan over high heat. Fry the onion for 5 minutes until slightly golden, then add the carrots, another 5 minutes, then the tomatoes. Add a mixture of spices, previously ground in a mortar. Simmer for 10 minutes, stirring.

Our mung bean has burst, add vegetables to the pan, bring to a boil, add salt to taste and that’s it!

Serve moshova with katyk, sour cream or yogurt.

1. Here is such an unfortunate bird sitting outside the window on Sunday. The frost is terrible, you can’t stick your nose outside. So the boy wanted some hot soup. Not just some cheeks there, although that’s also great, but something not quite usual for us. There is mung bean, there is lamb. Forward!

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2. If your lamb is lean (which is unlikely in principle), then you will also need lamb fat. But as a rule, lamb already has a decent fat layer. This is what needs to be cut off and cut into small cubes. Cut the lamb itself into small pieces, literally, so that one piece fits into a tablespoon.

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3. Heat a cauldron or a thick-bottomed pan, put in cubes of lamb fat, melt, and remove the cracklings with a slotted spoon.

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4. Place the meat cubes and fry them until golden brown.

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5. Rinse the mung bean and place on a sieve.

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6. Add mung bean to the meat.

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7. Pour in 1.5 liters of water and bring to a boil. Immediately add sprigs of cilantro, basil and parsley. Reduce heat to low, close the lid and cook for 40 minutes. The time will depend on the quality of the mung bean. In general, cook until the mung bean bursts.

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8. Grind coriander and cumin in a mortar.

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9. Cut the onion and carrots into strips (I still grated the carrots). Pour boiling water over the tomatoes, remove the skins and cut into cubes. Heat oil in a frying pan over high heat. Fry the onion for 5 minutes until slightly golden, then add the carrots, another 5 minutes, then the tomatoes. Add a mixture of spices, previously ground in a mortar.

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10. Our mung bean has burst, add vegetables to the pan, bring to a boil, add salt to taste and that’s it! Serve moshova with katyk, sour cream or yogurt.

Recipe: MOSHOVA (or Uzbek national soup with mung bean and lamb), how to cook quickly and tasty at home

www.koolinar.ru

Uzbek soup with mung bean and rice (mashkhurda)

Mashkhurda is a traditional Uzbek soup with mung bean and rice. Thick, rich, aromatic and very tasty. The dish is hearty and combines the “first” and “second”. I hope this soup will take its rightful place on your menu.

500 -600 grams of meat (pulp), preferably beef.
2 -3 medium onions
2 carrots
2 tbsp. spoons of tomato paste
5 medium potatoes
150 g masha (small green beans)
100 grams of rice
garlic, salt, pepper - to taste
frying oil

Products are given for a 4-5 liter pan.

Heat the oil. Fry the finely chopped meat for several minutes. Add chopped onion and diced carrots. Fry for several minutes, stirring continuously. Add tomato paste and garlic. Fry for 2-3 minutes. Fill with water and salt. Add the washed mung bean, bring to a boil, reduce the heat and cook the mung bean until half cooked. When the mung bean becomes soft, add diced potatoes and rice. Cook until done. The mung bean is boiled, and the soup acquires a unique smell and taste. Add black pepper and turn off. Before serving, you can add herbs and sour cream. Enjoy!

www.vsemzastol.ru Vegetable soup recipe dietary simple sorrel soup recipe classic without meat

Mung beans, that is, golden beans, mung beans, are the healthiest of foods that contain many proteins and vitamins. This product came to us from India, but it is also cultivated in Iran, China, Burma, Japan, Vietnam and other countries.

How to make mung bean soup:

The basis of the soup can be meat broth or water.
To cook mung bean soup faster, it is recommended to soak the mung beans for 3-5 hours or, if possible, overnight.
Sprouted mung bean is also used for food. Sprouted mung bean soup cooks a little faster, and sprouted beans cook faster.

This is a very nourishing, tasty, tender soup with extraordinary oriental notes.

Ingredients:

Minced beef, 300 grams;
flour, 2-3 tbsp. spoons;
mung bean, 1 glass;
carrots, 2 pcs.;
butter, 50 grams;
onion, 1 head;
coriander (ground), 0.5 teaspoon;
turmeric.

Preparation:

1. Cut the onion into half rings and grate the carrots, preferably on a coarse grater. Fry everything in oil along with minced meat.

2. Transfer the roast into a pan and add boiled water. Then add the washed and freed mung bean. Cook over moderate heat until the mung beans are soft.

3. Melt some butter in a frying pan. Fry the flour until tender light brown.

4. After this, season the soup with hot fried flour and bring until fully cooked. Sprinkle the finished dish with fresh herbs.

Our advice: add salt to the dish only when the bean grains are cooked and burst, then add spices: pepper, coriander, turmeric. If you add salt too early, the beans will harden and the soup will not work.

Tomato mung bean soup

Amazing flavorful soup

Ingredients:

Mung beans, 150 grams;
peeled tomatoes in their own juice, 800 grams;
onion, 1 pc.;
carrots, 1 pc.;
garlic, 2 cloves;
dry white wine, 200 ml;
olive oil, 2-3 tbsp. spoons;
ground ginger, 1 teaspoon;
grated nutmeg and spices to taste.

Preparation:

1. Sort the mung beans and rinse them. Throw into boiling water and cook until tender, but do not add salt! Drain the water.

2. Fry finely chopped onion in oil. Then add the grated carrots and simmer until half cooked.

3. Add wine. Simmer over low heat for another 15 minutes.

4. Add tomatoes along with juice, bring to a boil, then remove from heat and puree using a blender.

5. Now add ready-made mung bean, chopped garlic and spices, salt to taste. Bring to a boil and cook for another 5 minutes.

The treat is ready! Serve with herbs and croutons.

Mung Bean Soup Moong Dal

This is a simple mung bean soup.

Ingredients:

Mung bean (moong dal), 250 grams;
cinnamon, 1 stick;
vegetable oil, 2-3 tbsp. spoons;
turmeric (ground), 1 tbsp. spoon;
cumin, 1-1.5 teaspoon;
tomatoes, 3 pcs.;
onion, 1 head;
garlic, 2 cloves;
ginger (ground), 2 tbsp. spoons;
several sprigs of fresh cilantro;
lemon;
bay leaf and spices to taste.

Preparation:

1. Throw bay leaf and cinnamon into cold water and put on fire.

2. Sort out the mung beans, pour them into a heated dry frying pan, and fry until light brown. Add to a pan of already boiling water.

3. Cook the mung bean for about half an hour until it softens. Then add some oil and turmeric.

4. Then add peeled tomatoes, cut into slices and diced onions into the soup.

5. Prepare spices. Lightly fry a couple of pinches of cumin in a heated frying pan until the aroma appears, then add finely chopped garlic and grated ginger root. Simmer for about 2 minutes, stirring.

6. When the mung bean is completely cooked, add the fried spices and keep on the fire for another 3 minutes. Add spices to taste.

Serve with lemon wedges and chopped cilantro.

Vegetarian mung bean soup

Small oval green mung beans, or mung beans, contain many beneficial elements and are not only tasty, but also nutritious. Therefore, you can make mung bean soup without meat. The result is a complete dietary dish.

Ingredients:

250 grams of mung bean;
2-3 potatoes;
1 carrot;
cauliflower – 100 grams;
60 grams of sour cream;
spices (salt, asafoetida, 2 bay leaves, black pepper, cumin or cumin).

Preparation:

1. Sort the beans, rinse, throw into boiling water along with the bay leaf.

2. Cut the potatoes into cubes, separate the cauliflower into inflorescences. Grate the carrots on a coarse grater.

3. When the beans begin to boil, add potatoes and cabbage.

4. Heat a frying pan with oil, fry the cumin a little, then add the carrots. Fry for 5 minutes.

5. When the potatoes become soft, put the carrots into the pan and stir everything, add salt and cook for another 5 minutes.

6. Pour in sour cream, add black pepper and asafoetida to taste, stir.

The soup is ready! Before serving, sprinkle with finely chopped herbs.

Mung beans, or mung beans, are a very healthy food, rich in protein and containing antioxidants. I used to use mung bean only for sprouting (and I advise you - its sprouts are tender and tasty, my children often “grazed” near a plate of sprouted mung bean, and there is no need to say how useful it is during the period of spring vitamin deficiency), but today I decided to make soup . And I didn’t regret it - mung bean soup turns out to be a little similar in taste to pea soup, but even tastier!

Ingredients

1.5 liters of water
beef soup set (I have a sugar bone and some meat)
a little more than half a glass of raw mung bean
3 potatoes
1-2 carrots
1-2 onions
3-4 cloves of garlic
2 tsp. tomato paste
20 g butter
a pinch of ground coriander
a pinch of turmeric
1 bay leaf
0.5 tsp. dried parsley
1 tbsp. l. flour
a little vegetable oil for frying
salt and pepper to taste.

Cooking time: 2 hours

Number of servings: 8

Cuisine: Turkish.

Preparation

2. Trim as much meat as possible from beef bones. Pour cold water over the bones, add bay leaves and cook. I drain the first broth, pour water over the bones a second time, and only then add the bay leaf.

3. When the broth boils (or boils a second time if you also drain the first broth), add the washed mung bean. Cook for an hour and a half over low heat, covered.

4. Finely chop the cut meat.

5. Fry the meat in a small amount of vegetable oil.

6. Finely chop the onion.

7. Cut the carrots into small cubes.

8. Add carrots and onions to the meat, fry everything together. Finally add tomato paste, stir and remove from heat.

9. Cut the potatoes into cubes.

10. Remove the bones from the broth and replace them with potatoes and vegetable and meat dressing. Cook for another twenty minutes.

11. Melt butter in a frying pan, add a pinch of coriander and turmeric, and heat through. Add flour, stir well and lightly fry.

12. Salt and pepper the soup to taste. Add flour fried with spices and mix.

13. Finely chop the garlic. Add garlic and dried parsley to the soup, let it boil and remove from heat.

14. Serve mung bean soup hot. Bon appetit!

Healthy mung bean soup. Have you ever thought that healthy food can be tasty, enjoyable, satisfying, nutritious and easy to prepare? Happens! And this recipe is proof of that. Based on the description, it may not seem tasty, but don’t believe what you haven’t tried yet! And I am sure that in the near future this mung bean soup will become one of your favorite dishes.

Healthy mung bean soup recipe

Compound:

Mung bean (moong dal) 100 gr
Ground black pepper 3 g (1/2 teaspoon)
Salt 5 g (1 teaspoon)
Bay leaf 4 g (2 leaves)
Ground cumin 2 g (1/2 teaspoon)

Step 1 Cook the mash

Rinse the mung beans well and fill with cold water so that there is 3 times more water than the mung beans.

Add bay leaf and put on fire to simmer for 30-35 minutes.

ATTENTION!!! If you have the opportunity, pre-soak the mung beans for 1-2 hours in cold water. Then the mung bean will cook 10-15 minutes faster

Step 2 Finish cooking the soup

After 30-35 minutes, check the mash. The water will evaporate by half, the mung bean will swell and boil, and some of the skins will separate.

Add salt, ground black pepper, ground cumin. Set the heat to low and cook for another 15-20 minutes.

During this time, almost all the liquid will evaporate, the mung bean will boil into porridge and lose its shape. The soup will turn brownish-greenish in color.

After 15-20 minutes, stir well again and remove from heat.

Our healthy mung bean soup is ready. Transfer to a serving plate and you are ready to serve. If desired, you can add unrefined vegetable oil or ghee to the soup.

Bon appetit!

Our dish is rich in protein, digests very quickly, and removes excess mucus from the body. Spices will improve the absorption of nutrients, minerals and vitamins from mung bean.