Gave me a recipe from mung bean. Mashkhurda (meat soup with mung bean and rice) Vegetarian mung bean puree soup

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 bean are almost ready (mung bean is cooked for about 40 minutes), add to them tomato dressing. 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
Bell 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!

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. Carefully add the puree, stir and cook until the puree thickens and is fragrant. fried tomato. 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, pour 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 soup mung beans are 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

In full screen

Cut the meat into small pieces. I prefer to salt and pepper the meat right away, because... It absorbs the aromas of spices and salt during cooking. Try it and I think you will like this option. I fry the meat in a cauldron over medium heat with the addition of vegetable oil

In full screen

If you cook in a cauldron, then when the mung bean is almost ready and the vegetables are stewed, pour the mung bean into the cauldron and continue to prepare our soup, but if there is no cauldron, we use a stewpan. Well, if that’s not there, it’s okay. fry the meat in a frying pan, if there is room, add vegetables and continue in the same order, if the frying pan is small, then after the meat is fried, put it in a pan with mung bean, let it cook with it, and in the frying pan we continue to fry the vegetables one by one and also send to the pan.

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, it is 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

Mash washed and soaked in cold water about half an hour before you start preparing 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 added the mung beans that had already been cooked by this time.

Filled it with a liter hot water, salted, brought 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.

Mung bean is one of the most popular legumes. Very tasty and delicious dishes are prepared from it. healthy dishes. IN national cuisines In 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 first need to collect everything necessary ingredients: 1.6 liters of boiled water, 200 grams minced meat, 1 onion, 2 pinches each 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 minced meat to the frying.
Put 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.
Give ready-made dish leave for 10 minutes.

After that, rich and very hearty soup can be poured into plates and served, garnished with herbs.

Cream soup with mushrooms

There are even more original recipe mung bean soup. The dish can be made as a puree with the addition of mushrooms. For this option you will need: 300 grams fresh champignons, a glass of mung bean, 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 of paprika and ground pepper Chile.

The preparation of the dish is extremely simple. This recipe mung bean soup is:

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 to it olive oil. Sauté onions in this mixture.
Add champignons cut into thin slices and let them fry for 5 minutes.
Add peeled and diced potatoes to 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, about him beneficial properties there are real legends. 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 very useful 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 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 cook very tasty soup from masha 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 ingredients: 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, pour the contents of the cauldron 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.