Vegetarian mung bean soup. Soup with mash

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!

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Cut the meat into small pieces. I prefer to salt and pepper the meat right away. 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, with the lid closed. In the beginning, a liquid (juice) is formed there, as a result of which the meat is first stewed, and then, when the juice evaporates, it will fry in you !!!

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If you cook in a cauldron, then when the mung bean is almost ready and the vegetables are stewed, we pour the mung bean into the cauldron and continue to cook our soup, but if there is no cauldron, we use a saucepan. Well, if this is not there, it's okay. fry the meat in a frying pan, if there is space, add vegetables and continue in the same order, if the frying pan is small, then after the meat is fried, we send it to the pan with mung bean, let it cook with it, and in the pan we continue to fry the vegetables in turn and also send to the pan.

Today we will cook a delicious, satisfying, protein-rich, vitamins and minerals 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 save them and not lose them during cooking, let's use a slow cooker with a pressure cooker function. The soup will turn out nutritious, fragrant and very tasty!

In the recipe we use mash. Let's see what it is?

Mash is a legume that is very popular in the East. This bean is also known by other names - golden bean, mung or dhal. It is rarely used in Russia, but in vain. Mash has a lot of 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 champion among legumes in terms of protein, magnesium, potassium, sodium, iron and other minerals.

Secondly, the high fiber content improves digestion and helps cleanse the intestines. Also, the vitamins of group B, which are part of mung bean, have a beneficial effect on the nervous system, and help to resist stress. Phosphorus improves memory, vision, strengthens bone tissue and helps kidney function.

Thirdly, the use contributes to better heart function, strengthens blood vessels, making them more elastic, and reduces arterial pressure. Cleanse blood vessels from cholesterol.

You can list many more advantages of mung bean, but let's cook already.

Servings Per Container: 2.

Ingredients:

• ½ cup mung beans (dry green mung beans);
• ½ cup brown basmati rice;
• ½ teaspoon of 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 of salt.

Cooking:

1. Soak mung bean and rice for at least 15 minutes. While the mung beans and rice are in the water, mix the onions, tomatoes, garlic, ginger, spices with a few tablespoons of mashed water and set aside.

2. Preheat the pressure cooker in the "Fry" function. When hot, add the oil, let the oil warm up for a few seconds, then add the cumin seeds. Roast the seeds until fragrant.

3. Gently add puree, stir and cook until puree thickens and fragrant fried tomato. In time, approximately 15-17 minutes. Turn off the frying function.

4. Drain the 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, salt and pepper if necessary.

All! Vegetarian mung bean soup is ready. Serve hot with a cracker or toasted bread.

Notes:

1. To make soup without oil at all: add cumin seeds directly to a preheated slow cooker. Roast until they change color. Add the mashed tomatoes to the onions and continue cooking as directed in the recipe.

2. This soup can also be prepared in a regular saucepan, to do this: follow the steps to step 4, then drain the water from the cereals and put in a 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.

Enjoy your meal!

The article was prepared according to the website: http://www.biggerbolderbaking.com

Today we will cook dal from mung bean. Mash is a popular bean culture in the East, unusually rich in protein. Mash is widely used in Indian cuisine. It is eaten whole and chopped, polished and unpolished, and also germinated. Boiled mung bean has a mild herbal taste and a light nutty aroma, it is not necessary to soak it, it is cooked for a relatively short time - 40 minutes. It is used to make soups, sprouted in salads and in combination with rice. Dal is a thick soup. In India, they do not eat such thin soups as, for example, borscht. Instead of soup, they make dals from various legumes.

So, for the preparation of two servings gave, we need:

mung bean 0.5 cups small carrot 1 piece yellow bell pepper- half a tomato 1 piece ghee (or vegetable) 2 tbsp salt 1 tsp bay leaf 2-3 pieces 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

to see that there are no pebbles, pour water in a saucepan, adding salt and bay leaf.

Water can first pour 700-800 ml. You can add more if it boils too much and the dal seems too thick. When it boils, reduce the heat to medium or minimum - we look for the water to boil a little. We close the lid tightly.

At this time, grate the carrots and cut the pepper into cubes.

Pour boiling water over the tomato, i.e. blanch.

Let it stay in boiling water for 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 been 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 to dal,

cover with a lid and leave on fire for another 5 minutes. Turn off, add greens,

mix and give it ready!

You can try to cook such a dal from lentils or split yellow peas. It will also be very tasty.

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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.