How to cook mash at home

So, the culture that came from the East is an unusual kind of green beans, fresh in appearance and very attractive. Because of the bright salad appetizing shade, you want to add them to traditional dishes. After all, white and red beans are already fed up, and the mung beans have a slight nutty taste and a delicate aftertaste. But how to cook a mash, so that all these qualities are revealed?

Traditionally, these beans are made by Turks. They are also found in Chinese, Thai and even marine Japanese cuisine. The mungas of the Indians are especially revered - even their name came from Sanskrit. So if you go to Indonesia or Indochina, there's something to tell you exactly how to make a mash.

It is used as a whole, and in a chopped form, both unpolished, and with peeled husks from the upper layer. Especially popular are salads from the germinated masha, nutritious, with a creamy taste. After all, these beans are composed of 24% protein and can act as a full-value substitute for meat or eggs in various diets. Among other things, the mash contains much more fiber and vitamins than meals from cereals. Therefore, he is revered by wise people from the East.

How do these exotic beans look? In appearance, mung beans are small and round, dark green or salad, with a bright spot. It is somehow confused with beans, but it does not even belong to this genus. By the way, Indians, who know how to cook a mash with hundreds of different methods, call dishes from it the general term "gave." To fry, put out, boil or cook in another way these beans, they do not need to be soaked, like, for example, beans. This unties the hands of the housewives and simplifies the culinary process.

And another curious fact: sprouted soy in supermarkets is often a sprouted mung bean. And it's not bad: even nutritionists recommend using it raw and slightly soaked in water. Although from it you can cook and more interesting kinds of dishes. Take even the same gave, as it is prepared by the Indians themselves. The following ingredients will be required: 5 cups of coconut milk, 1 onion, coriander, a glass of crushed marsh, ghee, 2 teaspoons of black mustard seed, spices (turmeric and zir), and green chili - no more than two peppercorns.

How to cook mash in this way? Grind the onion, fry in melted butter with mustard grains until soft. Then pour turmeric, ziru and chopped chili. After 2 minutes after frying, add mung, some water and coconut milk. Extinguish another 15-20 minutes. Cilantro pour already before serving.

There are other interesting dishes from the masha: for example, a salad of sprouted beans.

It will take about 200 g of munga, which must first be soaked in cold water. To mash sprouts, we must leave it in a cool and sunny place for a day or two. You can cover with a lid or gauze. Take care that he does not banned and did not become moldy.

Now we prepare a salad from it. To begin with, the sprouted mung needs to boil a little - no more than 1.5 minutes in boiling water, so as not to lose freshness. Then throw it back in a colander, add oil, in which pre-fry the onion. Seasonings - salt, pepper, vinegar or garlic to taste.