Home » Recipes » Soups » Mung Bean Soup Recipe
By Lola Elise 12 Comments
Although I am not aware of the exact origin of Mung Bean Soup, a.k.a. Moshxo’rda in Uzbek (Mosh-bean, xo’rda-pottage), a.k.a. Mung/Moong been soup, looking at similar recipes I can tell, that it was most probably widely cooked among old time Uzbek farmers. It is relatively easy to make and does feed a lot of people. As far as I know not a lot of Uzbeks like this soup. But my family does enjoy it and I make it fairly often. You do have to try it once to understand if you like it or not :D
What is good about this soup is that you do not have to use a lot of meat and I always add variety of vegetables to make it healthier. Mung beans by themselves carry a lot of beneficiary elements like minerals, vitamins, lipids and amino acids. They are widely used in Indian, Chinese, Japanese and Vietnamese kitchens. I should also admit that mung beans (mosh) we use back in Uzbekistan are a little different than the ones I buy here. Here they are bigger in size, taste a little different and take much longer to be fully cooked.
Yield: 4-6 servings
Prep. and cook time: 1,5 hours
Ingredients:
- 5 oz. beef cut in small cubes
- 1 cup mung beans
- 0,5 cup rice (brown rice can be used)
- 1 medium onion
- 1 tomato
- 1/2 green bell pepper
- 1 medium carrot
- 1 large potato
- 3 cloves garlic
- 4 tbsp canola oil
- 1 tsp cumin
- 1 tsp black pepper
- 2 tbsp salt (add and subtract according to your own salt intake)
- 8 cups of boiled water (keep boiled water ready in case you will need to add more)
- extra 3 cups of water to boil mung beans
Directions:
Make sure beans are clean and washed thoroughly multiple times. On medium heat using a small pot or a sauce pan boil 3 cups of water and mung beans until beans soften and green shell slightly breaks. Drain the water and set aside.
While beans are still boiling you will have time to get your other ingredients ready. Cut the meat, bell pepper, carrot, potato in equal 1″ to 1/2′ cubes. Potatoes need to be put in cold water to keep them from turning darker in color. Tomatoes and onions need to be julienned. Mince garlic cloves.
Heat oil in 5-quart stock pot in medium high heat. Add meat, stir fry it until golden reddish color. Add onions, salt, black pepper and cumin. When onions are golden yellow, add tomatoes and garlic. Stir fry until tomatoes are finely mushed. Add bell pepper, carrots, boiled mung beans. Stir fry for another minute and pour ready boiled water into the stock pot. Once the soup starts boiling, turn the heat down to medium-low. Add potatoes. After 10-15 minutes add washed rice (wash rice thoroughly right before adding to the soup).
Cook until rice is ready. As soon as rice is cooked, take the stock pot from the heat. Soup is well served with cilantro and dills. Also, adding plain yogurt or sour cream is highly recommended. My husband gets creative; he likes adding a little red wine vinegar and a little paprika to his soup.
Enjoy!
Reader Interactions
Comments
DilnozaHilolka vchera zamutila moshhurda my other half v vostorge. klasss thanks honey
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- bobur aka
Как раз сёдня думал что, “чё-то Хилолка давно нам ничего не готовила.”
А она самое сильное замутила – мошхурду! На русском её именуют “суп из чечевицы”. В России её не приготовить. Мошхурда одна из главных причин, почему меня иногда тянет в Узбекистан, прям ломки какие-то!
А так молодцы!
Кто-то всякими гимнами и горе-пропагандой не может завлечь своих же в Узбекистан и не могут возродить чувство Родины в своих подопечных. А вы тут одной мошхурдой как пушкой выстрелили и попали прямо в цель.
Это больше чем гимн! Сильнее чем машина пропаганды…
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yum that sounds delicious…and quite a different way to use mung beans!
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- Lola Mansurov
Thank you for visiting my blog!! :) I hope you like the soup! Please come back again. I love your blog, too :P
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- Martin
Was very pleased to find this website.I would like to thank you for this very good read!! I absolutely happy every little bit of it and I have bookmarked to check out new stuff you post.
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- Lola Mansurov
Thank you very much, Martin :)
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- Chin Su
Здравствуйте))пасиба что создали этот сайт…я очень скучаю по узбекской кухне..я ща не в узбекистане не могу попробовать(((мы с другом ща долеко от дома…нам ща на уроке англиского языка дали задание написать своей народной кухне….и вот решил взять с вашего сайта рецепт))надеюсь вы не против))за-то теперь и в Корее многое будут знать о Узбекской кухне))а сам пока приготовить не могу…..мы пока живем в общаге…и нет возможности))но надеюсь,скоро сможем))Хехе
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- Lola Mansurov
Chin Su. Spasibo, chto posetili nash blog i ogromnoe spasibo za teplie slova!
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Your version sounds soooo good! I typically make mine as a stew (http://annasrecipebox.com/2009/07/11/grandpas-mashkurda-%D0%BC%D0%B0%D1%88%D1%85%D1%83%D1%80%D0%B4%D0%B0/). Though, when I was visiting my grandparents, and my grandpa cooked it for me, he asked “do you want it like a soup or like a stew?” I said “stew”. I think next time, I’ll try your version. :)
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- Lola Mansurov
Hi Anna! So glad to see your collection of recipes :) It remind me of home.
The one in your picture is called “mashevaya kasha”-“moshkichiri”. Moshx’orda is the name for the soup only. I like Moshkichiri very much, too. But since my children are big fans of it, we go for the soup version more often :)Reply
Ah! Thanks for pointing that out. I’ll have to change that. :)
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- Hil
Assalam alaykum. If you are going to use brown rice, do you increase the rice ? And can I add rice and mung beans together to the pot since the brown rice takes more time to be ready? Thank you.
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