Mash Chorba (uyghur Mung Bean Soup)
Mash Chorba, also known as Uyghur Mung Bean Soup, is a traditional dish from Xinjiang (Uyghur) Cuisine. This hearty and flavorful soup is a staple in Uyghur cuisine, featuring mung beans as the star ingredient.
Ingredients
- 1 cup dried mung beans
- 6 cups water
- 2 tomatoes, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the mung beans and soak them in water for 1 hour.
- In a large pot, combine the soaked mung beans and 6 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the chopped tomatoes, diced onion, minced garlic, cumin, paprika, and salt to the pot. Continue to simmer for another 20-30 minutes, or until the mung beans are tender.
- Adjust seasoning as needed and serve the Mash Chorba hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 5g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Soup ladle Serving bowls
Serving suggestions
Serve the Mash Chorba with warm naan bread or steamed rice for a complete meal.
Tips & tricks
For a creamier texture, you can partially blend the soup before serving.
Cost
$5