Moshkhurda (Uzbek Mung Bean, Rice, Tomato & Herb Soup with Tangy Yogurt) – Authentic Uzbekistan Recipe

Ingredients for Moshkhurda (Uzbek Mung Bean, Rice, Tomato & Herb Soup with Tangy Yogurt) (4 Servings)

• 1.25 lbs (or 2.5 cups) green mung beans and short-grain rice, prepped into bite-sized pieces
• 1.5 cups diced tomatoes, washed and trimmed
• 1 cup carrots
• 1 medium onion and 3 cloves garlic, finely minced with cumin
• 1.5 tbsp traditional Uzbekistan seasoning (fresh cilantro and basil (rayhon), garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and cumin for 3–4 minutes until fragrant.
2. Stir in fresh cilantro and basil (rayhon), garlic and toast for 45 seconds to release the essential oils of Uzbekistan's kitchen.
3. Add green mung beans and short-grain rice and diced tomatoes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in carrots, adjust seasoning, and ladle steaming hot into deep bowls.