Mung bean dishes. Mysterious mung bean: recipes for delicious dishes How to cook mung beans with soaking

Cook mash on the stove for 30 minutes

Cook mash in a slow cooker for 40-45 minutes

How long does it take to cook mash?

Interesting product! This cereal is widely used in the cooking of countries such as Japan, Korea, Central and Southeast Asia. The cooking time depends only on the technique chosen for cooking.

Mash, its benefits and calories

The energy value of this product is quite high, 300-315 kcal. Therefore, you cannot call it dietary. Mung bean is widely used for healthy and balanced nutrition... It is especially useful for people who cope with heavy physical activity on a daily basis.

The chemical composition of mung bean is similar to that of meat. Thanks to this, the culture is used as an ingredient in vegetarian dishes. The product contains vitamins of different groups (A, E, C, PP), many minerals (calcium, magnesium, phosphorus, iron, sodium) and a large amount of easily digestible protein. Sprouted mung bean is even more useful and is used as dietary supplements in the treatment of many diseases of the human vascular system.

With regular use of mung bean, you can be convinced of its benefits. It helps to reduce blood sugar and cholesterol levels, and has a beneficial effect on the functioning of the cardiovascular and immune systems. There is also a drawback to this product. Mung is a plant of the legume family and one of the varieties of peas, therefore it can affect the functioning of the gastrointestinal tract. Excessive use of the product causes bloating and other unpleasant consequences.

How to cook mung bean correctly?

The first thing to do is sort out the cereals. Since plant debris and stones are often found in it, this procedure is mandatory. Then we rinse the mung bean with cold water, you can soak it for 10-15 minutes.

Cook on the stove. We take a saucepan, pour water into it in the ratio of 2.5 cups of liquid to 1 cup of cereal. Bring to a boil. As it boils, add the mung bean, while stirring. After boiling again, reduce the heat and cook for 30 minutes.

15 minutes before the end of the cooking process, add salt to taste and stir. As soon as the cooking time has elapsed, cover the pan with a towel and let stand for 10-15 minutes.

Cook in a slow cooker. Pour water into a bowl (for 100 grams of mung bean 250 grams of liquid). We put the container in a multicooker. We fall asleep the prepared cereal. We select the "Stew" program, the cooking time is 45 minutes. 15 minutes before the end of cooking, add salt and mix. At the end of the program, let stand in the multicooker for 10-20 minutes.

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Mash porridge in a slow cooker | DISHEADER

A very simple, but at the same time unusual porridge "mash-kichiri" will help to regain strength and get a portion of the necessary vitamins. It is prepared from green beans, the name of which is mung bean (golden beans, mung beans), as well as rice using spices.

Masha's homeland is India. Outwardly, it resembles peas, oval, green. The taste is different from peas and cooks much faster.

Kasha mash-kichiri is popular in Uzbek and Tajik cuisines. Apricot, fat tail (lard) are sometimes added to a mixture of rice with beans. Or cooked with meat. Mash is also used to make thick soup "mash-khurda". In India, sprouted beans are used, and in China, noodles are made from it. Rice and mung bean are the most common crops in the east. Therefore, they are used primarily in their dishes. They are nutritious and taste neutral. Ideally combined with meat, sauces. They are used in salads, hot and sweet dishes.

In our country, this culture is not as popular as in the east. Now mung can be easily purchased in stores, but few people know how to eat it. But in vain. The benefits of this bean are enormous. It is rich in vegetable proteins, which is a good substitute for animal protein. It also contains a lot of iron, B vitamins, sodium, calcium. Fiber improves digestion, removes toxins. Especially useful for children, old people, convalescent patients.

Ingredients:

mash 0.5 tbsp.
rice 0.5 tbsp.
carrots 2 pcs.
onion 3 pcs.
cumin
coriander
marjoram
water 2 tbsp.
vegetable oil

Preparation:

Today we are cooking in a multicooker. The installed program allows you to select the desired temperature, and the porridge does not burn.

Optionally, you can pre-soak the cereal for one hour.

Passionate onions and carrots with seasoning add a special piquancy to this dish. Grate the peeled carrots, cut the onion into half rings.

Fry in a slow cooker in heated olive oil until golden brown.

In the meantime, the mung bean should be sorted out of the pebbles, rinsed thoroughly along with the rice.

Put on a roast, pour 2 glasses of water, spices, salt to taste.

Stir and close the lid of the multicooker. Cook porridge in the "stewing" mode for 40 minutes.

The dish is ready! Top can be sprinkled with grated cheese, herbs, sour cream. Bon appetit, cook with pleasure and in a good mood!

Also try to cook the healthiest side dish - spelled with vegetables, recipe here.

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Mashkichiri in a multicooker

Mashkichiri (aka masha porridge or "mashkina porridge") is a traditional Uzbek dish. It is made from small green beans - mung bean - and rice. What is especially remarkable about this porridge is that its preparation does not require compliance with any rules and regulations. To be precise - there are no rules! You can only be guided by your own gastronomic preferences! Nice, isn't it?  You can make mashkichiri look like pilaf, or you can stop at an equally tasty lean version, which, in fact, I'm going to talk about. The only thing that is absolutely necessary is thick-walled dishes. And here the multicooker is perfect. Let's start?

Ingredients (multi-glass - 160 ml, glass - 250 ml):

mung bean - 1 multi-glass,
round grain rice - 1 multi-glass,
water (cold) - 3.5-4 tbsp.,
onion - 1 pc. (large),
salt - 1-1.5 tsp,
spices - optional (added with salt),
vegetable oil - 5-6 tbsp. l.
greens - for serving.

Method of cooking mashkichiri in a multicooker

First of all, mung bean is sent for cooking. It is not necessary to soak it in advance - it already comes to readiness relatively quickly, 40-50 minutes. But to sort out and remove debris, and then rinse until clear water is a must. I pour the clean mung bean into a multicooker and fill it with water, you can pour it all out at once, but you can only pour half of it, this is not particularly important. I added half (2 tbsp.), Because I was afraid of strong gurgling - the saucepan is small, and turned on the multicooker in the "Buckwheat" mode.

Rice, also necessarily washed, was added after about 30-40 minutes. Here, for convenience, it is better to remember the time, at least approximately, because the mode will work until all the water has boiled away, which is not at all necessary. And it is necessary that the mung bean swell well and begin to crack in places.

I add rice, salt, another 1.5 tbsp. water and close the lid - there is no need to guard anything further, the multicooker will work quietly until the end of the mode.

At the end of cooking, I got a ready-made rice-mashed porridge. It is already edible, only fresh. To fix this, I do the simplest frying of onions: I cut them into large cubes and fry in oil in the "Baking" mode for 25 minutes. In principle, frying can be made richer, add more vegetables, if you prefer to eat porridge with a meat component, then also meat. It's a matter of taste.

When the onion is ready, I add porridge to it.

The second option, in my opinion, is more correct - when the finished porridge turns out to be viscous and slightly liquid, approximately the consistency of risotto (by the way, this is why round-grain rice is taken to prepare mashkichiri). To do this, add the remaining half a glass of water to the porridge filled with onion frying and keep it heated for 20-30 minutes.

Serving mashkichiri with fresh green onions.

I cooked mashkichiri in a Panasonic multicooker 10.

Do you like the recipe? Click on the heart:

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Mushroom soup in a slow cooker

Mung bean is a legume that is closely related to beans, but unlike beans, mung bean can be germinated. Mung beans are grown in Asia and South America. It is especially common in Eastern and Asian cuisines. In Korea, they eat mung bean sprouts, in India it is often ground and eaten without a shell, in Japan they use fermented mung bean. Mung bean is rich in protein and is suitable for dietary nutrition. Mash is used for cooking soups, cooked from it dishes with meat and rice. Mung bean sprouts are eaten both in pure form and in salads. Unlike most other legumes, mung bean does not require soaking - it is cooked quite quickly - 30-40 minutes. Try to diversify your menu and cook the soup with mashing in the multicooker.

Ingredients:

any part of the chicken
mung bean (dry) - 0.5 cups
potatoes - 3 pieces
carrots - 1 pc
onion - 1 piece
garlic - 2 cloves
salt, peppercorns, bay leaves, curry, suneli hops

How to make mung bean soup in a slow cooker:

In the East, lamb is more often used for soup with mash, today I cook with chicken. You can take any meat. Who loves frying - you can pre-fry meat, onions, carrots, garlic.

Today I do it without frying. I put meat, grated carrots, chopped onions and potatoes, garlic, washed mung bean, bay leaf, pepper, seasonings into the multicooker bowl. I fill it with water. I set the "extinguishing" program for 1.5 hours. Preparing soup until the beep.

During this time, mung bean in a multicooker boils well, and an hour of cooking is enough for it. Serve mung bean soup with fresh herbs.

If you like mung bean soup, then take more mung bean (a whole glass), after the signal, pour the soup into another container and use a hand blender to turn it into a puree soup.

Bon Appetit!!!

Thanks to Oksana Baibakova for the recipe with the photo!

Sincerely, Natalia.

2 years ago

How much mung be cooked to make the dish tasty and the beans retain all their "usefulness"? How to pre-prepare mung bean? Should it be germinated and soaked? What kind of dishes are cooked with mash? Let's figure out these issues.

How much to cook green mung bean? How to prepare it in advance?

How long it takes to cook mung bean is usually indicated by the manufacturer on the package. Anyway the whole process takes from thirty to forty minutes, not more... If you see that the instructions for the beans indicate a time exceeding forty minutes, this indicates that the conditions for their collection and storage have been violated. Do not purchase such a product.

Traditionally, mung bean is cooked without peeling, because it is this that gives the dish a special structure. But we often buy peeled beans, which are lighter in color than hulls. Should you soak mung bean before cooking? This question is the subject of controversy among culinary experts. Decide for yourself: if you overexpose the beans in water even for a couple or three minutes, they will creep after cooking, so they will no longer be suitable for salad. Soak mung bean for no longer than an hour. How much mung bean to cook after soaking? It will be enough half an hour after the liquid boils.

If you plan to cook soup with waving, then you can soak it all night. This will only make the taste of the first course better.

On a note! To maximize the benefits of mung bean, the beans must be germinated first. This requires grains no more than two years old. This mung bean is delicious when fried in olive oil.

Before boiling, especially if you haven't soaked the mung bean beforehand, the beans should be sorted out and rinsed thoroughly. It is not recommended to store boiled mung bean for a long time, as it loses its useful and taste qualities. How much mung bean to cook without soaking? Thirty five - forty minutes.

On a note! Mung bean is not considered a low-calorie dietary product. Those who are prone to extra pounds need to be more careful with him.

In Russia, it has long become available to buy mung bean groats. But at the same time, not everyone knows what it is and how to cook it correctly. Mash is a leguminous crop native to the East. The cereal contains a lot of useful substances that enrich our body with vitamins, micro- and macroelements.

What kind of cereal mash

On the shelves of supermarkets, you can often see mung bean groats, in appearance resembling our regular peas. What is it and how does this unusual product taste like? Everyone who has decided to buy a mung bean wants to know this.

Mash has another name - mung beans. In appearance, the legume culture resembles green peas with a glossy surface. It is believed that the birthplace of masha is Pakistan, India, Bangladesh. But today the whole world knows about him. In China, Indonesia and Thailand, mung has become one of the favorite and staple foods.

The mung bean tastes like beans, while it has a pea flavor. Many say that this is not a pea, but a nutty aftertaste. When you try, tell me your opinion!

In Russia, for a long time they did not know what a mung bean was, and it so happened that they began to call it cereal. Perhaps this is due to the large amount of digestible plant protein found in mung bean. The culture began to be widely used during the fasting period, because it has rich beneficial properties and saturates the body for a long time. But the price of the product is quite high, from 120 to 250 rubles per kg, depending on the manufacturer and packaging. If we talk about correct, tasty and healthy nutrition, then it is worth spending.

Composition and calorie content

The calorie content of mung bean is low, so it is recommended to include it in the diet for people watching their weight. 100 grams of dry mung contains 300 kcal, but after heat treatment calorie content is reduced to 103 kcal per 100 grams of cooked product.

The composition of 100 grams of mung bean contains:

easily digestible vegetable protein - 23 g;
slow carbohydrates - 44 g;
water - 14 g;
starch - 42 g;
mono - and disaccharides - 3.6 g;
ash - 3 g;
fats - 2 g;
dietary fiber - 11 g.

Slow carbohydrates provide the body with long-term satiety, so a person's desire for a snack is excluded.

Also mung contains more than 18 amino acids, trace elements (potassium, magnesium, sodium, phosphorus), fiber, vitamins of group B, C, A, E, K.

Useful properties of mung bean cereals for the body

Due to its rich chemical composition, the useful properties of this culture are endless:

Regulation and relaxation of the nervous system.
Beneficial effect on vision.
Strengthening bone tissue, joints.
Regulation of kidney function.
Strengthening the cardiovascular system.
Normalization of blood pressure.
Normalization of blood plasma cholesterol and sugar levels.
Strengthening the elasticity of the walls of arteries and veins.
Prevention of the development of cancer cells.
Strengthening the body's immune properties.
Normalization of female hormonal levels during menopause.
Detoxification of the body.
Elimination of puffiness, burning of deposited fats.

We can talk endlessly about the benefits of mung bean. It is believed that regular consumption of cereals contributes to skin rejuvenation. Bean sprouts are most useful. They are added to salads or consumed on their own. The use of sprouts prevents the development of infectious and inflammatory pathologies (bronchitis, rhinitis, tracheitis, sinusitis, etc.).

Also mung can be used in folk medicine... For example, a decoction of cereals has useful properties, it is used for edema, for gargling with sore throat, as a detoxifying agent for poisoning. Mung bean puree is applied to the skin affected by burns and for various inflammatory lesions (dermatitis, rashes).

Interesting fact! Mung belongs to legumes, but unlike other similar crops, mung does not provoke an increase in flatulence.

Contraindications for health

Much does not bring much harm to the body, but in some situations it should be consumed in moderation:

individual intolerance to the product;
pregnancy and lactation;
with impaired metabolism;
in the presence of problems with the genitourinary system and kidney disease (mung bean has a high diuretic effect).

How to cook cereals and how much to cook

How to cook mung bean and how much to cook until fully cooked, cooks of Eastern, Chinese, Thai and Indian cuisine are well aware. Many mung-based dishes are close to ours. Sprouted mung bean is often used in a recipe with fresh vegetables seasoned with olive oil. Beans with rice make a great combination for Indian pilaf. The beans, ground into flour, are used to make dough for noodles or casseroles (meat, fish).

Interesting fact! Our housewives compare mung bean with the legumes we are used to (peas, beans, etc.), therefore, before preparing a particular dish, they soak the cereals for several hours. But this is not necessary. Mung is a rather delicate product, which takes 30-40 minutes of heat treatment to be fully cooked.

Do you like dishes made from mashi cereals?
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How to cook boiled mung bean will be suggested by our recommendations:

you do not need to soak the cereals;
mung bean is washed thoroughly under running water, cleaned of additional unnecessary impurities (pebbles, other grains);
you need to cook mung as follows: the legumes are sent to boiling water without salt (if you add salt in advance, the cereal will cook longer);
cook mung bean over low heat for 30-40 minutes;
it is necessary to salt the cereal 10-15 minutes before the end of cooking;
after cooking, excess water is drained off with a colander.

So we figured out what mung bean is and how to cook it. Boiled cereals are already ready to be used as a side dish for meat, fish or vegetables, but there are many recipes based on this product. We suggest that you familiarize yourself with some of them further.

Recipes with mung bean

It is not enough to know how to cook boiled mung bean, you need to know its combination with other products in order to end up with an unusually tasty dish. Recipes with mash are varied; porridge, soups, stews, pilaf and much more are made from it.

Uzbek soup with mash and noodles

This soup is sure to please your family. It will saturate the body for a long time, leave a pleasant spicy aftertaste and enrich the body with essential nutrients.

Ingredients:

mung bean - 250 g;
beef - 500 g;
noodles - 70 g;
potatoes - 2 pcs.;
carrots - 1 pc.;
onions - 2 pcs.;
water - 3 l;
fresh cilantro - 1 bunch;
turmeric - 1 tsp;
coriander - 1 tsp;
zira - 1 tsp;
vegetable oil - 3 tbsp. l .;
salt, black pepper - to taste.

Preparation:

Peel the vegetables. Cut the onion into half rings, and three carrots on a grater for Korean carrots or cut into thin strips. Cut the potatoes into small cubes.

Wash the meat and cut into large even pieces.

Pour vegetable oil into a saucepan with a thick bottom, heat it on the stove. We send vegetables (without potatoes) and meat there. Stir and simmer for about 10 minutes.

Then we send potatoes into a saucepan, pour hot boiled water and cook under a closed lid over medium heat until boiling.

The next step is to add well-washed mung bean, add all the spices and seasonings indicated in the recipe. Leave the mung bean to cook until half cooked.

When the mung is almost ready, pour in the noodles and finely chopped greens. Cook the noodles until cooked and turn them off.

Let the soup brew for 15-20 minutes, serve. Bon Appetit!

Mashkichiri

Mashkichiri is a national dish of Uzbek cuisine. If you translate the name of the dish literally, you get "mung bean porridge".

Ingredients:

mung bean - 250 g;
carrots - 200 g;
vegetable oil - 150 ml;
salt to taste;
onions - 1 pc.;
lamb - 400 g;
rice - 250 g.

Preparation:

We wash the mung bean well and soak it in cold water for 50-60 minutes.
Peel vegetables. Cut the onion into half rings, and three carrots on a grater for Korean carrots or cut into thin strips.
We clean the lamb from fat and films, cut into even small cubes.
Pour vegetable oil into the cauldron, heat it up. We send the onion to the cauldron and fry it until golden brown.
When the onion is browned, throw in the meat. Fry until golden brown.
Next is the turn of carrots. We send it to the cauldron and simmer under a closed lid until the vegetable is soft.
Then pour the contents of the cauldron with a liter of water, pour out the mung bean and simmer for 15-20 minutes.
After the indicated time, pour out the rice, salt to taste, cover with a lid and continue to simmer over low heat.
Simmer the mashkichiri until the rice is cooked, turn off the stove and let the dish brew for about half an hour.

Mashkichiri is ready. Bon Appetit!

Having learned what this is mung bean groats, and how to cook it correctly, you must definitely buy this product. Nutritionists advise eating mung for lunch, so the body will digest the food and will not cause flatulence. Moreover, regular use of the product normalizes metabolism, maintains a feeling of fullness for a long time and enriches the body with nutrients.

Products
Mash - half a glass
Rice - 1 glass
Cauliflower - several inflorescences about 100 grams
Tomato - 1 small
Carrots - 1 small or half large
Ghee butter - 2 tablespoons
Ginger - half a tablespoon
Cumin - a tablespoon
Cumin - 1 tablespoon
Turmeric - a teaspoon
Coriander - a teaspoon
Asafoetida - a pinch.

Cooking kichari
Rinse mung bean, cook for 10 minutes, then add vegetables, after another 10 minutes - washed rice, cook for 20 minutes. Heat a frying pan a little, pour ghee on the bottom. While the oil has not boiled, add cumin, coriander, turmeric and asafoetida to it. Add all the spices and salt to the pan, mix well. Simmer for another 7 minutes.

The amount of water for making kichari is 10 glasses.

Quite rare spices and oils for making kichari can be found in Indian food stores.

Soup with wave

Products
on a saucepan of 2.5 liters
Green mash - 300 grams
Minced meat - 400 grams
Potatoes - 4 pieces
Onion - 1 onion
Carrots - 1 piece
Garlic - 3 cloves
Greens - 1 bunch
Vegetable oil - 3 tablespoons
Salt and pepper to taste
Water - 1.5 liters

How to make mash and minced meat soup
1. Pour 150 grams of mung bean into a saucepan, rinse.
2. Pour in 1.5 liters of water and put on fire.
3. After boiling water mark 30 minutes: cook over low heat, add salt 10 minutes before the end of the cooking time.
4. Wash and peel potatoes, onions, carrots and garlic. Cut the potatoes into small cubes.
5. Grate carrots, finely chop onion and garlic.
6. Pour two tablespoons of vegetable oil into a frying pan, add onion and garlic, fry until golden brown.
7. Then add the grated carrots and fry for another 5 minutes over low heat, stirring constantly.
8. Add minced meat to frying, mix everything and fry for another 7 minutes; Add salt and pepper to taste.
9. After 30 minutes of boiling, add the stir-fry and chopped potatoes to the saucepan.
10. Stir the soup, let it boil and simmer for 20 minutes.
11. Wash greens, dry and chop finely.
Sprinkle with herbs before serving.

Facts about masha

Mung bean is a leguminous crop originating in India. It is eaten whole (with green husks) or shelled (then the color of the mung bean is light, as in our picture). Very common in China.

People often ask whether it is necessary to soak mung bean. The mung bean should not be soaked. Although the cereal belongs to beans, it is very tender and after half an hour of cooking it begins to boil. Even if you need porridge, it is enough to cook cereals without soaking, just increase the cooking time to 40 minutes.

When cooking mung bean increases by 2 times.

The calorie content of mung bean is 312 kcal / 100 grams.

Mash is also called "golden beans" or "mung beans" or "mung dal" ("mung dhal").

Beans "Mash" are well known and loved in their homeland - in India. In Russia, only connoisseurs of Ayurvedic nutrition and some vegetarians know it. And in vain, because this insanely useful product has not only a wonderful taste, but also a lot of useful characteristics, it is even used in treatment and cosmetology.

Composition and calorie content

Mash Beans, Mung Dal Beans, and Golden Beans are essentially different names for the same product. It is eaten either thermally processed or sprouted. Gardeners usually grow a small green crop originally from Tajikistan, India or Uzbekistan. 100 grams of beans contain 32 grams of protein. In addition, the composition includes eighteen types of amino acids, vitamins C, B, PP, A, E, K, choline and beta-carotene.

It is impossible not to mention magnesium, phosphorus, zinc, iron and other useful substances. There are also 347 kilocalories per 100 grams of the product. Carbohydrates present in "Masha" are classified as slow and healthy, guaranteeing long-term saturation.

Benefit

Useful properties of beans "Mash" are striking in their variety. Mung Dal beans are actively used in cosmetology, as they have an impressive anti-aging effect. If you use this plant every day, you will soon notice how wrinkles are smoothed out, age spots disappear and the appearance of the skin improves: it blooms and even begins to shine due to the presence of copper in the composition.

The plant can be eaten or added to face masks, creams and other care cosmetics. If you crush the beans into powder and dilute with liquid, you get a product with a double action. First, you can apply it for about ten minutes as a mask, and then scrub the face with the mixture. Judging by the reviews, such a procedure will not only deeply cleanse the skin, but even normalize the unevenness of the tan.

The copper contained in the composition has a beneficial effect not only on the skin, but also on the hair. Thanks to its help in the absorption of iron, the process of transporting oxygen to various cells, including the scalp, is improved. The bulbs receive the necessary nutrients, the hair becomes thicker and stronger, and a healthy shine appears.

The hair mask is done in much the same way as for the face. The beans are ground to a powder, then diluted to a liquid consistency. You can use plain water, but, of course, it is better to give preference to green tea, olive oil, cottage cheese and others. useful products... The resulting "sour cream" is applied to dry and depleted hair.

The next useful property golden bean is the normalization of metabolism. "Mash" changes in a positive direction both metabolism and functioning in general digestive system organism. In turn, this makes it difficult for cholesterol plaques to appear on the walls of blood vessels, which means it fights cholesterol. It should also be mentioned that Mung Dal is generally recommended for people who have problems with the digestive tract.

The product is easily digested, but at the same time saturates the body with protein, fiber and other useful substances. The latter includes calcium, which implies improved bone health when beans are consumed. Regular addition of this plant to dishes will protect from fractures.

Their low calorie and fiber content makes beans an excellent choice for those looking to lose weight. Sodium in the composition improves the condition of teeth and gums, including helping to cope with bleeding and painful breath.

Beans even lower blood pressure by reducing vasospasm and increasing mental performance. This is explained by the fact that the use of this product increases hemoglobin, and therefore improves the transport of oxygen to the brain. We must not forget about immunity: a large amount of minerals and vitamins cannot but strengthen it.

In general, almost all parts of the body get some benefit from Mung Dal beans. They help cleanse the body of toxins and normalize the circulatory system. Beans "Mash" maintains hormonal levels and prevents the occurrence of certain types of cancer, lowers glucose levels in diabetic patients and has a positive effect on vision.

The presence of vitamin C helps to cope with colds and other infectious diseases, and vitamin K relieves blood clotting problems. Finally, golden beans help the body flush out bile and improve liver function.

Harm

It is believed that "Mung Dal" has no contraindications for use. The beans will harm only those people who have an individual intolerance to this product. However, it's worth mentioning that over-consumption of legumes can cause bloating and colic.

How to choose and store?

If you wanted to grow "Mash" yourself, then you first need to choose the right planting material, and in those places where the beans are sold for food. First, it is worth evaluating the packaging - its contents should be clearly visible. Then you need to study the seeds. They should be green, evenly colored, smooth and shiny. It is important that the skin is intact, and the seeds themselves are medium-sized, elongated, of the same size and shape.

The harvested Mung Dal beans are laid out in the shade. First, the fruits, in which the valves have already become dry, need to be ventilated, and then peel them off. Processed seeds are packed in canvas bags, which are already packed with garlic cloves and bay leaves that can protect against pests. At the end of the growing season, all remaining fruits are harvested. They are cut into pieces and sent to freeze.

What to cook?

The recipes for making "Mash" beans are very variable. This vegetable product is the basis of pilaf, salads, and soups, both traditional Asian and European. For example, from "Masha" you can make rich soups, supplementing them with meat. One carrot and one onion are diced and fried in a pan. At this time, 300 grams of beans are soaked for 45 minutes in 1.4 liters of water.

After this period, "Mung Dal" is sent to the frying pan, where the frying is ready. A tablespoon of tomato paste or ketchup is added to the container, as well as 200 grams of minced meat. All ingredients must be broiled until the meat is done. After that, the future dish is poured with 1.5 liters of water and supplemented with salt and spices. You need to cook the future soup until the beans become soft. The finished soup should be allowed to brew for ten minutes, then garnish with fresh herbs and serve.

Masha sprouts and sprouts are often used for nutritious light salads. For example, on a platter, you can evenly place several leaves of green salad, and cover everything with a glass of seedlings on top. The top layer is made from a tablespoon of pre-peeled and roasted seeds. The whole structure is salted and sprinkled with seasonings, after which it is sprinkled with the juice of half a lemon and poured a little with olive oil. It is customary to serve such a dish with a piece of toasted bread.

Ordinary meat will add spice to such a salad. First, about 300 grams of beef, 500 grams of Mung Dala sprouts, garlic and onions, herbs (ideally cilantro) and spices are prepared. For the dressing, you will need vegetable oil, lemon juice and soy sauce. First, "Mash" will have to boil for about three minutes in boiling water and strain. At this time, the meat is fried according to the technology, together with onion cubes. The beans and the rest of the ingredients are combined in a bowl, sprinkled with juice and sauce, sprinkled with spices and seasoned with oil. After that, the salad will need to stand in the refrigerator for a while to soak.

To prepare such an unusual dish like shawla, very few ingredients are required. First, one carrot and one onion are fried in a cauldron, cut into small pieces. After that, cubes of lamb in the amount of 300 grams, a glass of rice for pilaf, 200 grams of pre-soaked "Mung Dala", as well as spices are added to the container. Everything is filled with water so that the contents are underneath. Shavlya is stewed until tender and served with fresh vegetable salad.

Golden beans are often used as a filling for patties. To do this, the beans will need to be soaked for an hour in the amount of 300 grams. At this time, you can do frying - cut one onion and one carrot into cubes and fry until golden brown. Next, the beans are boiled until soft and rubbed through a sieve. The resulting substance is mixed with frying, salted, peppered and, if necessary, combined with garlic driven through a press. The filling is stewed for two minutes.

Putting it aside, you can do the dough. A glass of flour is combined with an egg and a pinch of salt. Water begins to pour into this mixture until the dough is free to peel off from the hands. A ball is made from the resulting material, which is wrapped in cling film and put into the refrigerator for half an hour. Then pies are molded from the dough, which are filled with mashed filling and fried in vegetable oil.

Mung Dal can even be used with pasta. First, 300 grams of fresh champignons are fried in oil along with small onion slices and pressed garlic. At this time, "Mash" is soaked, aged for an hour and boiled until soft. The beans are mashed and then mixed with the mushroom mixture. Everything is salted, peppery and, if necessary, supplemented with seasonings. At the next stage, the boiled Cannelloni pasta is filled with the resulting filling and laid out in a saucepan. Everything is poured with sauce, sprinkled with grated cheese and baked in the oven.

This dish should be served sprinkled with fresh herbs and a salad of fresh vegetables.

For the benefits and features of making "Mash" beans, see the next video.

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