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Prepare soup with mash. Mung Bean Soup Recipes: Learn the Subtleties of Asian Cuisine

Mash is a versatile ingredient for many dishes, one of which is mung dal or mung dal soup. Meat, potatoes, vegetables, legumes and cereals are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Consider the most popular recipe from which you will learn how to cook it.

Ingredients for soup with vegetables per 1 liter of water:

  • 70-80 g of mung beans (masha);
  • 2 medium potatoes;
  • 1 medium carrot;
  • 120 g cauliflower (you can take 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.

Mash is popular in Asian countries

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

India is considered the birthplace of masha. Today it is cultivated in many other Asian and even some European countries. The word "mash" came to us from the Central Asian states. 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 from them is mung dal tarkari.

Mung bean soup not only diversifies Lenten table, but will also bring significant benefits. For example, the Chinese cook bean stew 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.

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

Step by step cooking

  1. Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain a maximum of useful properties.
  2. To make the soup cook faster, mung bean should be soaked in a clean cold water for a few hours, but preferably at night.
  3. Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
  4. At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed on a coarse grater or cut into thin circles.
  5. Cabbage must be disassembled into inflorescences. If selected White cabbage, it can be cut into strips or squares.
  6. When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
  7. It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
  8. When the contents of the pan are ready, you need to add carrots to it.
  9. The soup is salted and left to languish 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 spoil the soup.
  10. At the end put the remaining spices, herbs. You can add coriander or turmeric to make the soup with chicken and mung bean oriental. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
  11. Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

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

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

Mash, that is, golden beans, mung beans, is the healthiest food that contains a lot of 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:

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

It is very satisfying, delicious, 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 tsp;
  • turmeric.

Cooking:

  1. Cut the onion into half rings, rub the carrots, preferably on a coarse grater. All fried in oil along with minced meat.
  2. We shift the frying into a saucepan, pour boiled water. Then add the washed, cleaned of impurities mung bean. Cook over moderate heat until mash is soft.
  3. Melt some butter in a frying pan. Fry flour until light brown.
  4. After that, season the soup with fried hot flour, bring to full readiness. Ready meal sprinkle with fresh herbs.

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

Mung bean tomato soup

Amazing aromatic soup

Ingredients:

  • Mung beans, 150 grams;
  • peeled tomatoes in own juice, 800 grams;
  • bulb, 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.

Cooking:

  1. Mash sort, rinse. Throw in boiling water and cook until tender, but do not add salt! Drain the water.
  2. Finely chopped onion fried in oil. Then add grated carrots and simmer until half cooked.
  3. Add wine. Simmer over low heat for 15 minutes.
  4. Add tomatoes along with juice, bring to a boil, then remove from heat and grind with 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 greens and crackers.

Mung Dal Soup

This is a simple mung bean soup.

Ingredients:

  • Mash (mung-dal), 250 grams;
  • cinnamon, 1 stick;
  • vegetable oil, 2-3 tbsp. spoons;
  • turmeric (ground), 1 tbsp. a spoon;
  • cumin, 1-1.5 tsp;
  • tomatoes, 3 pcs.;
  • onion, 1 head;
  • garlic, 2 cloves;
  • ginger (ground), 2 tbsp. spoons;
  • a few sprigs of fresh cilantro;
  • lemon;
  • bay leaf and spices to taste.

Cooking:

  1. We throw bay leaves, cinnamon into cold water and put on fire.
  2. We sort out the mung bean, pour it into a preheated dry frying pan, and fry until a soft brown color. Add to a saucepan with boiling water.
  3. We cook the mung bean for about half an hour until it softens. Then add some oil and turmeric.
  4. Then we send the peeled tomatoes, cut into slices and diced onion into the soup.
  5. Cooking spices. A couple of pinches of cumin are lightly fried in a preheated pan so that an aroma appears, then we put finely chopped garlic, grated ginger root. Simmer for about 2 minutes, stirring occasionally.
  6. When the mung bean is fully cooked, add the fried spices, keep on fire for another 3 minutes. Add spices to taste. Serve with lemon wedges and chopped cilantro.

Mung bean soup vegetarian

Small oval green mung beans, or mung beans, contain many useful elements, they are not only delicious, but also nutritious. Therefore, you can cook mung bean soup without meat. Get a complete dietary meal.

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, zira or cumin).

Cooking:

  1. Sort the beans, rinse, throw into boiling water along with the bay leaf.
  2. Cut potatoes into cubes cauliflower disassemble into inflorescences. Grate carrots on a coarse grater.
  3. When the beans begin to boil, add potatoes and cabbage.
  4. We heat the pan with oil, fry the cumin a little, then put the carrots. Fry for 5 minutes.
  5. When the potatoes become soft, transfer the roasted carrots to the pan and stir everything, salt and cook for another 5 minutes.
  6. Pour in sour cream, add black pepper and asafoetida to taste, stir. The soup is ready! Sprinkle with finely chopped parsley before serving.

Mung bean soup with rice

Mung bean rice soup is also called mashkhurda. Lovers of a hearty meal will appreciate it, as it includes not only mung bean and rice, but also meat.

Mash is a versatile ingredient for many dishes, one of which is mung dal or mung dal soup. Meat, potatoes, vegetables, legumes and cereals are added to it. It all depends on the specific recipe, imagination and preferences of the hostess. Consider the most popular recipe from which you will learn how to cook it.

Ingredients for soup with vegetables per 1 liter of water:

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

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

India is considered the birthplace of masha. Today it is cultivated in many other Asian and even some European countries. The word "mash" came to us from the Central Asian states. 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 from them is mung dal tarkari.

Mung bean soup not only diversifies the lean table, but also brings significant benefits. For example, the Chinese cook bean stew 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.

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

  1. Beans must be sorted out, then washed. There are also processed beans on sale that do not need to be sorted out. Also, vegetarian mung bean soup can be prepared from sprouted beans that have not undergone heat treatment. In this case, they retain a maximum of useful properties.
  2. In order for the soup to cook faster, the mung beans should be soaked in clean cold water for several hours, and preferably overnight.
  3. Water is brought to a boil, beans and bay leaves are poured into it, left to boil over medium heat.
  4. At this time it is necessary to prepare vegetables. Potatoes are cut into medium cubes, carrots are rubbed on a coarse grater or cut into thin circles.
  5. Cabbage must be disassembled into inflorescences. If white cabbage is chosen, it can be cut into strips or squares.
  6. When the main ingredient in the mung bean soup is half cooked, potatoes are poured into the water, and after 5-10 minutes - cabbage.
  7. It is necessary to take a frying pan, heat the oil and fry the cumin on it for no more than 30 seconds. After that, carrots are poured into the pan and fried until cooked.
  8. When the contents of the pan are ready, you need to add carrots to it.
  9. The soup is salted and left to languish 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 spoil the soup.
  10. At the end put the remaining spices, herbs. You can add coriander or turmeric to make the soup with chicken and mung bean oriental. But the main thing is not to overdo it, otherwise the spices will kill the taste and aroma of the rest of the ingredients.
  11. Before turning off, add sour cream, stir well and let it brew. If desired, sour cream can be put not in the cooking process, but to each individually already at the stage of serving the dish.

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

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

AT Uzbek cuisine, as in any other, there are also dietary options for preparing a particular dish. Soup with mung bean can be prepared by frying all the ingredients on the fire or simply boiling everything.

In the first case, the soup turns out to be more fatty and spicy, tomato and rich taste garlic.

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 here and is not fried.

For beef and mung bean soup, take it all necessary ingredients, their list is very simple.

Rinse the mung bean several times and fill it with cool water. Leave for a while while other ingredients are prepared.

For soup, you can take meat on the bone or pulp. Rinse it and fill it with water. Put on fire and bring to a boil. Remove the foam and, reducing the heat, cook for 20 minutes. I always salt my meat while cooking.

Then add coarsely chopped carrots and chopped onions. Cook over medium heat for another 10 minutes.

I like to have boiled potatoes in the soup, so I add it before mashing. But this is not important, you can lay potatoes along with mung bean. Let the potatoes boil here for about 20 minutes. Cooking time, of course, depends on the type of potato. Some varieties boil very quickly, but you don’t know this in advance).

Then turn masha. Rinse it off the water it was soaked in. Add the mung beans to the soup and cook until the grains start to pop. Usually it takes 20-30 minutes.

Put the spices and garlic into the soup when it is ready. Add salt to taste. You can also enhance the taste seasoning, such as Vegeta or a set of spices with herbs and vegetables.

Ecology of consumption. Food and recipes: Soups are incredibly fragrant, rich and rich in taste. Pea machine...

Soups with mung peas are incredibly fragrant, rich and rich in taste.

Mushroom cream soup with mung bean

Ingredients:

  • mung bean - 1 cup
  • onion - 1 piece
  • garlic - 3 cloves
  • carrots - 1 piece
  • fresh mushrooms- 200 g
  • olive oil - 2 tablespoons
  • salt - to taste

Cooking:

1. Weld machine.

2. Stew vegetables.

3. Mix everything in a blender, add salt, pepper, herbs.

Mung bean and tomato soup

Ingredients:

  • mung bean - 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

Cooking:

1. Rinse and sort the mash. Send to boil in salted water with bay leaf and dried celery.

2. After 20 minutes add diced potatoes.

3. Peel the tomatoes, cut into large cubes. Heat the oil in a frying pan, lightly fry the tomatoes with pepper, basil and thyme, add the garlic.

4. When potatoes and mung bean are almost ready (mung bean is cooked for about 40 minutes), add to them tomato dressing. Let the soup boil, remove from heat and let it brew for 20 minutes.

Indian spicy soup "Dal"

Ingredients:

  • mung bean - 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

Cooking:

1. Pour mung beans into a small saucepan and fill it with 2 cups of water. Bring to a boil over medium heat, then cover the pan with a lid, reduce the heat to a minimum and cook for 30 minutes, stirring occasionally. Next, we need another 1-1.5 cups of water, but boiling water, so boil the required amount.

2. In the meantime, while the peas are cooking, dice the onion, tomato and pepper. Grate the ginger root and garlic on a fine grater.

3. Melt the butter in a pan, put the onion and heat it to a translucent state. Next, add chopped tomato and pepper cubes, as well as grated ginger and garlic to it. Season with spices and salt to taste. Simmer over low heat covered for 15 minutes and switch off.

4. After the mung bean is boiled, add 1-1.5 cups of water, depending on the required density. As a rule, the thicker, the richer and tastier. Add dressing and mix. If you need to add salt - salt. Beat a little with a blender and cook for another 10 minutes, then turn it off and let the soup brew a little before serving. If desired, you can add warm cream, the taste becomes softer.

Cook with love!