Uzbek Mung Beans Soup " Mashhurda".Exceptionally Delicious!

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits while sunflower oil is more affordable.

Soak 1 cup of mung beans in cold water for at least 2 hours, covering the beans by about an inch.

In a 7-quart stock pot, add 4 pounds of mixed meat (beef and lamb) and pour in 5 1/2 quarts of cold water.

Add 2 bay leaves, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, 1 dry chili, 1 teaspoon of black pepper, and 1 tablespoon of salt to the pot.

Char one large onion with the skin on in a hot skillet until it gets a little brown, then add it to the stock pot.

Simmer the stock on low heat for 1 hour, then remove the onion, bay leaves, and dry chili.

Add 2 medium carrots (grated), 1 large yellow bell pepper (cut into strips), and 2 medium tomatoes (peeled and sliced) to the pot.

Add 3 medium potatoes (cubed) and the soaked mung beans to the pot.

Close the lid and cook for 20 minutes.

In a skillet, heat 2 tablespoons of olive oil and sauté the remaining onions until golden brown, then add them to the soup along with the shredded carrots.

Return the cooked meat to the soup and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level: