Today we will cook mung-dal soup with tomatoes. Mung-dal, he is a mash, he is a leguminous crop originating from India, he is also a storehouse of protein and trace elements.
The soup turns out well, very beautiful, tasty, simple and fragrant.

Ingredients:

¾ cup mung Dala
1 large or 2 small tomatoes
2.5 tbsp. gi or vegetable oil
2.5 tbsp. lemon juice
Spices: 1 tsp. cumin, 0.5 tsp asafoetida, 0.5 tsp turmeric
1 tbsp. grated ginger
1 hot pepper
1 tbsp. brown sugar
1 tsp salt
2 tbsp. chopped parsley
6 glasses of water

What to do with it?

We need to prepare the ingredients. Mung-dal is thoroughly washed. Pepper grind ...

ginger rub ...

and cut the tomato into pieces.

Water is poured into the pot and set on fire. When it boils, add ginger, pepper, turmeric, as well as mung dal. Bring to a boil and cook for 40 minutes.

After this time, let's look at our gave. He did not fall apart, but did not fall apart. Mung-dal still retains its shape. It should be so.

No need to boil it to a pasty state, it is better that it remains whole.
Next, add salt, chopped tomatoes, parsley and brown sugar.

Friends, if you want your dishes to contain more blissful qualities and give you more good emotions - add a small amount of sugar in the middle of cooking (even in salty dishes). And tomato dishes always require the addition of sugar, because sugar improves the taste of tomatoes, softens their inner fire and generally improves their digestion.

Also add lemon juice to the soup and set to cook further.

While the soup is boiling, we fry the spices in butter. Turn on the fire, heat the gi. When ghe heated, fry cumin to brown. It will give a nice taste.

Just before the end of the frying, add asafoetida and pour the mixture into the soup. At the same time be careful, the oil will actively splash!

Stir, cook for 5 minutes and everything, the soup is ready.

Serve

21-06-2014, 00:53

If your ideas about using mung dal do not extend further sprinkling of lettuce with a few sprouted peas, we advise you to think carefully.
From the mung Dal, both whole and husked, you can cook the main dishes, salads, soups, pastes, snacks, drinks and desserts. Mung bean goes well with cereals, vegetables and herbs, sour and tart fruits, other plants, spices and herbs, and even rice, soybeans and various nuts.
   Mung or Mung Pea (Phaseolus aureous) is a small cylindrical pea with a bright green skin and yellow inside. It is eaten whole, ground together with the skin, ground and peeled, and also germinated. It is widely used in Indian and Chinese cooking.
   Ayurvedicists consider mung peas as a very valuable product - it is extremely nutritious, while it is easier to digest and assimilate than most other legumes.
   After cooking to a soft, butter-like state and in conjunction with herbs and spices that enhance digestion, mung beans are easily digested even after illness, as well as very elderly and very young people, individuals with weak digestive fire.
   Mung beans are light and tender, have astringent and sweet flavors, have a cooling nature. Cooked in combination with appropriate herbs and spices, mung peas balance all doshas.
   From the point of view of modern nutriciology, munga peas give protein, fiber, is a source of phytoestrogens. It also contains vitamins A, C and E, folic acid, phosphorus, magnesia, iron and calcium.
  How to buy and store
   Mung beans are sold in oriental shops and markets, health food stores, online stores and even some supermarkets. Buying whole peas, make sure that it is intact, about the same size, rich color, in the skin.
   Store it in clean, sealed containers. Buy peas for a month of storage. If you keep it longer, it will take longer to cook and will cause gas to accumulate in the intestines.
   If you buy sprouted peas, choose fresh, hard seedlings without brown spots. After the purchase, cook and eat the sprouts as quickly as possible, best on the same day. You can also germinate peas at home.
  How to prepare
   Dried peas and dalas may contain small twigs, stones and other extraneous inclusions. Take a white plate, pour peas on it and carefully sort it. Also remove any colorless and wrinkled peas.
Dry peas and dals must be washed several times, changing the water each time. Pour all that floats to the surface of the water.
  How to cook
   Usually dry mung dal does not require pre-soaking. Peeled mung beans and other types of peas can be cooked in a pressure cooker, in the oven or on the stove. If you cook on the stove, remove and throw away the foam that accumulates on the surface of the water.
   They are usually more delicious when they are cooked for a long time over low heat. In all cases, boil the peas until it softens completely.
  Combinations with other products
   Whole mung beans can be combined with brown or white rice, wheat or oat flakes in a dish called “kichari”. You can also boil the peas to the consistency of the soup, with plenty of water and spices.
   Often, stews and soups are cooked, where whole or peeled mung is combined with greens, vegetables, and cereals, such as barley or pearl barley. Mung Dal flour can be mixed with wheat flour to make flat breads on the pan.
   Cook mung beans with lots of herbs and spices. Whole and peeled mung goes well with fresh ginger, basil, coriander, rosemary, sage, thyme, parsley, curry leaves and tarragon, lemon juice and spices, such as turmeric, cayenne pepper, ajwein, cumin, coriander, garam masala, black pepper and bay leaf.
RECIPES
   Here are a few mung recipes from the Mung Ayurvedic Recipes brochure.
Basic Mung Dala Recipe

• 1/2 cup crushed peeled mung
• 2-4 cups of water
• Rock salt to taste
• 1 / 2-1 tablespoon ghee (ghee) (for the Kapha constitution take the least amount)
• 1/2 tsp cumin seed
• 1/8 tsp turmeric

Sort peas and rinse. Drain. Put the washed and dried dal into a thick bottom saucepan, add turmeric and 3 cups of water.
   Bring to a boil; reduce the heat to medium / slow and let it boil until it has melted (about 30-40 minutes).
   Stir occasionally so as not to burn, if necessary add water until the desired consistency is obtained. If foam forms on the surface, remove it.
   When the peas are cooked, add salt, mix. In a separate skillet, melt the ghee, add cumin seeds and roast them until the cumin flavor appears. Kumin should turn brown, but it does not burn.
Carefully pour the mixture of butter and cumin into the prepared dal. Stir and serve immediately with cooked basmati rice or other grains and vegetables. If you make this fluid and homogeneous with a whisk, you can drink it as a nutritious soup.

Salad of bitter greens, munga, avocado and orange seedlings

• 1 cup of young spinach leaves
• 1 cup of bitter greens of different types (dandelion, watercress, etc.)
• 1 cup fresh mung seedlings divided into halves
• 1 cup orange slices, seedless
• 1/2 cup chopped avocado
• 1 tbsp. soaked walnut slices (soak 15 minutes in warm water)
• 1 tbsp. olive oil
• 1 tsp lemon peel
• Rock salt to taste
• Freshly ground black pepper to taste
• 1 tbsp. tahini (ground sesame)
• 1/2 tsp finely chopped fresh ginger

Heat one tablespoon of olive oil in a pan with a long handle. Throw in the leaves of spinach and seedlings munga, stir briefly until the spinach leaves wither.
   Transfer the mixture to a bowl and let cool. Add bitter greens, orange and avocado. In another bowl, quickly mix lemon juice, 1 tbsp. olive oil, lemon zest, salt, pepper, ginger and tahini.
   Pour this dressing onto the salad, spreading it evenly. Sprinkle with chopped nuts and serve immediately.
Moong paste and herbs for spreading on bread

• 1/2 cup peeled mung
• 2 tbsp. almond oil or ground sesame
• 1 tsp finely chopped ginger
• 1 tbsp. fresh parsley
• 1 tbsp. chopped fresh basil
• 1 tbsp. olive oil
• 1/4 tsp ground cumin
• Rock salt to taste
• 1 tbsp. lemon juice
• Freshly ground black pepper to taste, or a large piece of sweet paprika
• 1-2 tablespoons water as needed

Heat a frying pan with a long handle and roast on it for 10-12 minutes mung dal (without oil) until it is golden. Peas should be constantly stirring, so that he browned on all sides and not burnt.
   Remove from heat, transfer the peas into a spice grinder or food processor, and turn into wholemeal flour.
   Similarly, grind all the remaining ingredients and mix them into a homogeneous paste, add water if necessary. This paste is spread on toast, crackers, bread flat cakes, and you can dip fresh sliced ​​vegetables into it.

Peeled lentils or peas are called dal, and the soup made from them bears the same name. Dal is served as seasoning to the main dish or they are poured over rice. Gave with bread can also serve as a separate dish.

Gave rich in iron and B vitamins, in addition, it is the main source of protein in the Vedic system of nutrition. Some varieties gave the protein content is not inferior to meat, and some species even surpass it. When dal is used together with other protein-rich foods: cereals, nuts and dairy products, the body's absorption of protein increases. For example, rice protein is absorbed by 60%, yielded protein - by 65%, but when these products are consumed together, the protein digestibility increases to 85%.

For example, in India, more than 60 species are grown, and in Russia we have only a couple, and those in India are considered as feed :)).

Those four types of dala, which are indicated in the recipes of this book, are the most common, you can buy them in Asian groceries and stores "Healthy Food". The following is a description of these varieties.

Mung-dal (mash). The grains are small, pale yellow, rectangular in shape. This dal is obtained from mung beans, which are often used for germination. Mung-dal has a bland taste. It is easily boiled soft and well absorbed by the body, thanks to which it is recommended for children, the elderly and recovering patients.

These beans are grown in Central Asia, where they are known as mash. They are used there nelushchennymi. The mung bean (mung bean) is green, small, 3-6 mm long. Mash can also be purchased on the Russian market. We recommend buying only matte beans. To give the mash a marketable appearance, it is often washed with water. Washed mash becomes bright and brilliant, but, unfortunately, a bug is created almost instantly in it. Mash cooks a little longer than mung-dal, but in taste is not inferior to it, and even surpasses it in some dishes.

Urad-dal.  Grains are small, grayish-white, rectangular in shape. Urad-dal is twice richer in protein than meat. It is often used in the preparation of snacks or grind into flour, make a batter and give it a ferment to make the dish tender and light.

Channa-dal.  This variety is larger than mung-dal, the grains are yellow and round. It has a sweet taste. This is one of the smallest members of the family of Turkish peas (chickpeas). If you could not get the channa-dal, replace it with peeled yellow peas, from which you can also make quite tasty (although not quite real) gave.

Tour-dal.Grains are larger than those of channa-dal, pale yellow and round. This dal is obtained from the fruits of a legume plant, known in the West as pigeon peas. Shur-dal peas are sometimes covered with a film of oil that must be washed off before use.

Turkish peas (chickpeas),  called kabuli channa in India is a great source of protein. It is very hard, so it should be soaked a few hours before cooking. Boiled Turkish peas are usually eaten as a separate dish in the morning with a small amount of grated ginger or in combination with other dishes, such as upma or kichri. Soaked Turkish peas can also be consumed raw. To do this, you only need to salt and sprinkle with black pepper and ground roasted cumin. 10 soaked peas with spices every morning are an ideal natural tonic and provide the body with a significant proportion of the daily protein intake. From crushed Turkish peas, flour is obtained, which is very widely used in Vedic cooking. In the recipes of this book, it is called "chickpea flour".

In the absence of a given, you can use peeled peas or lentils, although this will not be a full replacement.

In India (especially northern), a rare meal does without dal in one form or another. There are many Dal dishes that can be served for breakfast, lunch and dinner. From Dal, you can cook soups and thick sauces, it can be used in vegetable dishes, raw cups, salads made from sprouts and also used to make savory snacks, pancakes and sweets.

Before use gave gave to rinse. But before it should be sorted out, removing small pebbles and debris. This is best done by pouring out gave on a large baking sheet and slowly moving the grain from one edge to another. You should wash only the amount that you need. To do this, pour the dal into a metal sieve and lower the sieve into a large container, two-thirds full of water. Wash the grain thoroughly with your hands for about 30 seconds. Then lift the sieve, drain and pour a new one. Repeat the procedure several times until the water is relatively clean. Then drain or soak gave according to the recipe.

HOW TO PREPARE

The easiest way to boil the split dal is to put it in a wide thick-walled pot with the specified amount of water in the recipe, add ghee or butter, fresh ginger and a pinch of turmeric.

While stirring occasionally, bring the water to a boil. Then reduce the heat, close the pan tightly with the lid and cook on low heat until it is completely soft, which takes from 45 minutes to an hour and a half. Cooking time will be different depending on the hardness of the water, the variety gave and its shelf life: the old gave brewed about twice as long as the new crop. What kind of consistency it will give, whether it will be liquid or thick, depends on the amount of water. Small whole mung Dal beans are cooked for about 45 minutes.

Liquid soups from split dal are cooked most quickly in a pressure cooker: a small amount of dal is boiled softly in a pressure cooker in 20-25 minutes, and whole Turkish peas soften in 30-40 minutes. Mashed potatoes or dal sauce are best cooked in a saucepan, because in a pressure cooker the grains will stick to the bottom and stuff into the valve for steam.

INSTRUCTIONS FOR PREPARING THE DAL IN THE SCROOKER

* Dal is measured before soaking.

** Cooking time given depends on water hardness. If the water is too hard, the cooking process slows down, and therefore during cooking, salt should never be added: it is a mineral and increases the hardness of the water.

In the instructions for using a pressure cooker, it is sometimes forbidden to boil peas and beans in it, because when boiled in an insufficient amount of water, the beans foam too much and block the pressure cooker valve. To avoid blocking the valve, make sure that the water does not fill the pressure cooker more than half; for cooking split grains should be taken at least six, and for whole grains - three times more water.

Boil dal should be at moderately low heat. When you cook gave under pressure, make sure that the pressure cooker is not clogged. If this happens, remove the pressure cooker from the fire, put it in the sink under a stream of warm water and gradually change it to cold. After a few minutes, slowly open the valve, trying not to be scalded by steam. To reduce the formation of foam, you can add a tablespoon of butter to dal. Bring it to readiness without pressure, covering the pressure cooker with a lid.

Dal soup, which, depending on the recipe, can be thick or liquid, usually cooked for a long time, until the grains are melted and become a homogeneous mass.

Chaunk (toasted seasonings and spices) added to dal before removing it from the heat - this is what gives it a unique taste and aroma. Heat a small amount of melted (gi) or vegetable oil in a small frying pan or saucepan, then add spices. When they turn brown, pour them along with the oil into the cooking dal. Be careful! Immediately cover the pot with a lid, as if a hot oil comes in contact with dal, a small explosion will occur - one of those surprises that make the preparation of Vedic dishes an exciting and enjoyable experience.

HOW TO GROWING BEANS

Legumes are also used in sprouted form. As the beans germinate, their nutritional value increases significantly. In addition, they significantly increase the content of vitamins C, E and group B. Proteins of germinated beans are extremely well absorbed, and the starch contained in them turns into sugar, making the sprouts very tasty. Low-calorie minerals, enzymes and fiber found in germinated beans are extremely beneficial.

There are sprouted beans should be immediately after they reach the right size, when their nutritional properties are fully manifested. You can use sprouts raw in salads, and fry in oil with spices or lightly stew - then they will turn out to be a tasty breakfast, especially healthy in winter.

Sprouted beans can also be added to roasted vegetables, broths and soups from dal just before serving or you can use them to decorate some dishes.

In order to germinate 1/2 cup (100 g) of whole Turkish peas or mung dal, you need a cup of medium size, a liter jar, a piece of gauze and a thick elastic band.

• Ensure that the grains are clean and whole. Remove broken and dry grains, pebbles, chopped and other debris.
• Rinse off thoroughly. Soak in water at room temperature for 8-12 hours or overnight. After that, dry the swollen grains and rinse them with clean water three or four times. Do not pour the water in which the beans were soaked. Although it is yellowish, muddy and has a not too pleasant smell, your houseplants are just waiting for it.
• Put the grain in a jar, cover it with gauze and secure with a rubber band. Then turn the jar upside down and place it at an angle of 45 ° in a bowl of water so that the grains can be soaked with moisture. Then put the jar of beans in a cool dark cabinet and rinse them with clean water three or four times a day. Beans usually grow on the third or fifth day.
• As a rule, sprouted beans are ready to eat when sprouts reach a height of 6 mm-1.5 cm. They can be served immediately, and can be stored in a refrigerator under a cloth for two days.

Gave for healthy food

Gave  - These are special types of beans from India. Dal is the main source of easily digestible protein for vegetarians. Some varieties of protein content are not inferior to meat, and some species even surpass it.

Common species gave

Gave - how to use

If you combine it together with other protein-rich foods: cereals, nuts and dairy products, then the body's absorption of protein increases.

From the beans is preparing a traditional Indian dish - Kichri (Kichari, Kichadi). This dish is a combination of beans and rice, usually basmati, as well as various spices. In the classic version of Kichri, beans and rice are taken in equal proportions, but the amount of one or the other may vary. Kichadis can be diversified with various vegetables and spices. Kichri is recommended to eat at lunch. Legumes in combination with grains are better absorbed and saturate the body with essential nutrients. This is the main secret of Indian cuisine, which makes the nutrition of vegetarian Indians full-fledged without eating meat. The recipe for rice and mung dal look.

In India, this dish is considered ideal and is often used to recuperate after an illness.

Enumerate grains and beans, rinse, put in different containers, fill with water and leave overnight. Rinse the beans and beans thoroughly before cooking. Boil the beans until half cooked. Heat the ghee in a pan, fry the spices, add the rice and beans, fry the grains in the butter a little until the rice is translucent. Fill with water 1: 2 - 1 cup of grains per 2 cups of water. Bring to a boil, keep the heat on low, cover with a lid and cook until ready, on average 20 minutes. To diversify Kichri, cook Sabji - a variety of vegetables (cauliflower, broccoli, carrots, peppers, zucchini, eggplants, etc.), fried with spices in butter. When both dishes are ready, mix kichri and subji in the same pan.