Mash and dishes from it. What is mung bean and why is it better than beans and peas? mung bean soup

Mash is a leguminous crop native to India. These beans are very popular in the East, in particular in Pakistan, Bangladesh, Indonesia and China. In our country, perhaps not many people know what mash is. It would be added to the diet more often if they knew how to cook it correctly. It is not difficult at all, but the nutritional value of cereals is very high.

Appearance of mung bean

Mash is a small green oval bean. Outwardly, they look like small beans or peas, only smaller and darker. The surface is smooth, with a glossy sheen. There are a variety of cooking recipes, more often it is used for cooking soups, side dishes and as an ingredient for salads. Gives dishes a nutty flavor and a pleasant aftertaste.

Beneficial features

Mash has all the useful properties inherent in almost all legumes:

high fiber content - improves the functioning of the digestive system;
is an antiseptic, accelerates the healing process for colds;
prevents the development of tumors;
contains a large amount of protein, which allows them to replace meat;
rich in vitamins of groups B, PP, H, E;
stabilizes the work of the nervous system;
phosphorus, which is part of the cereal, improves memory, helps to resist stress, has a beneficial effect on vision and kidney function, strengthens bone tissue;
potassium, magnesium, iron - improve the functioning of the cardiovascular system;
has a beneficial effect on the condition of the skin;
improves immunity.

Mung bean and tomato soup

Ingredients:

Tomatoes - 800 g
Carrot - 1 pc.
Onion - 2 pcs
Garlic - 2 cloves
Mash - 150 g
Dry white wine - 200 g
Olive oil - 50 g
Nutmeg - 0.5 tsp
Ginger - 1 tsp
Salt, fresh herbs

Sort the grits from the litter, rinse thoroughly. Boil mung bean without adding salt. Drain liquid. In a frying pan, fry the diced onion with grated carrots. Pour in the wine. Simmer for 15 minutes. Pour boiling water over the tomatoes for a couple of minutes, peel and cut into cubes, add to the wine and vegetables. We shift the stewed vegetables into a saucepan, pour 400 ml of boiling water, add salt, spices, boiled mung beans and garlic passed through a press. Cook over low heat for 10 minutes. Sprinkle the finished dish with finely chopped parsley and dill.

Soup puree from mung bean and mushrooms

Ingredients:

Mash - 200 g
Broth - 1.5 liters.
Champignons - 400 g
Potato - 4 pcs
Onion - 2 pcs
Butter - 2 tbsp. l.
fresh greens
Chili pepper and paprika - a pinch each
Salt - 1 tbsp. l.

Pour the cereal into a pot of hot water, cook for half an hour. At this time, fry the onion in butter. When it turns golden, add chopped mushrooms and simmer for 5 minutes.

Pour diced potatoes into a saucepan with cereals, cook for 10 minutes, add fried vegetables, salt and cook for a few more minutes. Puree the finished soup with a blender, arrange on plates, sprinkle with herbs.

Mung soup with beef

Ingredients:

Mash - 1 glass
Beef - 0.4 kg
Onion - 2 pcs
Carrot - 1 pc.
Greens - a bunch
Potato - 4 pcs
Water - 1.5 l
Salt, spices

Send the washed cereals and finely chopped meat to the pan, pour water. Boil for half an hour. Then add salt, seasoning, potatoes, carrots, onions. Simmer until done. Add herbs to the finished soup.

Soup with mung bean and noodles

Ingredients:

Boneless beef - 0.5 kg
Mash - 150 g
Noodles - 2 handfuls
Bulb - 2 pcs
Carrot - 1 piece
Potato - 2 pcs
Parsley, cilantro - 1 bunch
Salt, spices
Water - 2.5 l

Fry the onion and meat pieces in a skillet in oil. Add potato cubes and grated carrots to them. Separately, boil the cereal in a saucepan, after 10 minutes after boiling, add beef with vegetables, salt, turmeric and ground coriander to the mung bean. When the soup is almost ready, add the noodles. Boil mung bean soup until tender.

Mashkhurda - Uzbek soup with mung and rice

Ingredients:

Meat - 300 g
Groats mung bean - 100 g
Rice - 100 g
Onion - 1 pc.
Carrot - 1 pc.
Tomato paste - 2 tbsp. l.
Potatoes - 2 pcs

While mung bean is cooking until tender, fry potatoes, onions, carrots and diced meat in a large amount of oil.

In a saucepan, combine mung bean, rice, meat with vegetables, add your favorite spices, salt. We cook until ready. 5 minutes before turning off the fire, put the tomato paste and parsley into the soup. Now you know how to cook mash according to the national Uzbek recipe.

Mung Dal Tarkari Lenten Soup Recipe

Mash - 200 g
Bay leaf - 2 pcs
Cinnamon - a pinch
Zira - 1 tsp
Onion - 1 pc.
Garlic - 2 cloves
Ginger root - 2 tbsp
Coriander - 0.5 tsp
Lemon - 5-6 slices
Salt to taste
Tomato - 3 pcs
Greenery;
Turmeric - 1 tsp

Sort the beans, remove rubbish and damaged grains. Wash vegetables and herbs, remove the skin from the tomatoes. Peel and grate the ginger. Ignite the mung bean in a pan, rinse. Dip the bay leaf and cinnamon into boiling water, add the fried beans, boil until tender. Then pour turmeric into the liquid and pour 2 tablespoons of vegetable oil. Cut the tomatoes and onion into cubes and send to the pan. At the same time, fry the cumin, garlic and ginger in oil. Add the fried spices to the finished soup, cover with a lid and let it brew for 10 minutes. Mung dal tarkari should be served hot, with lemon slices and finely chopped greens.

Soup with mash and minced meat

Minced chicken - 0.4 kg
Mash - 1 glass
Onion - 2 pcs
Potato - 3 pcs

Boil the beans until soft. At this time, fry the onion with minced meat until golden brown, cut the potatoes into cubes. We combine all the ingredients in a saucepan, add salt, seasonings, cook over low heat until tender. Pour mung bean soup into bowls, you can add sour cream.

Mash with vegetables in a slow cooker

Mash - 200 g
Onion - 200 g
Vegetable oil - ¼ cup
Bulgarian pepper - 4 pcs
Salt, ground black pepper - to taste
Tomatoes - 0.5 kg
Zucchini - 1 pc.
Broth - 800 ml

Before cooking mung beans, clean and rinse the grits thoroughly. Cooking in a slow cooker can save a lot of time. We cut the vegetables into strips and fry in a multicooker bowl in oil. Then we put cereals, broth, seasonings, salt in the bowl. Close the lid, select the "Extinguishing" mode, set the time - about 50 minutes. Serve hot.

kitchari

Mash - 100 g
Basmati rice - 200 g
Bulb - 1 pc.
Tomatoes - 2 pcs
Garlic - 3 cloves
Zira - 1 tsp
Ginger - 0.5 tsp
Turmeric - 1 tsp
Paprika - 1 tsp
Chili pepper - 0.5 pod
Carnation - 2-3 pieces
Cinnamon - a pinch

Soak the beans in cold water for 20 hours. The beans will swell and you can easily peel the beans. Rinse them under plenty of water, get rid of the husk. In a cast iron pan, fry all the spices in oil, add chopped onion and peeled tomatoes, mung bean and rice. Stir and pour water. Water should be 3 centimeters higher than the rest of the components. Simmer under a closed lid for about half an hour. The dish turns out fragrant and satisfying! Now you know how to cook mung bean in order to preserve all its beneficial properties. Bon appetit!

Bean groats comes from the East. It began to appear on our tables relatively recently, but it has already earned the respect and love of gourmets by right.

In another way, it is called golden beans, mung beans, dhal. masha is very similar to those that all plants of the legume family have - they are great for a vegetarian diet, perfectly saturate, dishes from this cereal are nutritious and very satisfying due to the high content of vegetable protein in it.

There are a lot of recipes for mung bean dishes. For example, the traditional recipe for Indian dal - soup, if you can call it that, because in India they don’t cook a liquid soup in our usual sense.

Today we will simply stew our mung bean, however, if you add water to a heavy-bottomed pot or deep frying pan - at the output you will get just given.

Cooking mung bean - recipe

In order to put out our hero, we need

Ingredients:

mung (1 glass)
carrots - 1 pc.
onion - 1 pc.
sweet pepper - 1 pc.
tomato - 2 pcs.
herbs, spices
as well as vegetable oil, salt, a little flour

Mash is sold in dry bags. For me it looks like this:

It is still debated whether it is necessary to soak it for several hours. If you forgot to do this, then you will simply need to cook it longer.

I soaked it, and at the same time washed it, and got rid of small pebbles and some dried incomprehensible stems.

After a couple of hours, put the beans to cook. While it is cooking, prepare the onions and carrots, grated on a grater:

And chopped sweet peppers and tomatoes:

Vegetables must be stewed in a deep frying pan (first, fry the onion a little!).

After the mung bean is completely cooked (this is 30-40 minutes when soaking and an hour and a half without preliminary preparation), salt the water. For the dal soup, keep all the liquid and mix it with the vegetables. And we will eat mung bean as a side dish, which means that we don’t need extra wateriness.

We mix both, simmer over low heat for several minutes under a closed lid. At the end, add spices and herbs. All! Low-calorie and nutritious dish from Indian cuisine is ready!

Do not look at the scorching of the pan - I inherited it, my favorite and cooks great!

Calorie mung bean

Despite the calorie content about 350 calories per 100 grams), our hero is considered a dietary product, because it has a low level of fat.

Carbohydrates in its composition 63 g, proteins - 24 g, fat - just over 1 g. So you can safely cook it according to any recipe, even if you are on some kind of diet for weight loss.

In the end, I suggest you see how to prepare the national Uzbek dish "mashkichiri" (mash porridge):

Mash beans are well known and loved in their homeland - India. In Russia, only connoisseurs of Ayurvedic nutrition and some vegetarians know it. But 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 calories

Mash beans, mung dal beans, and mung beans are, in fact, different names for the same product. In food, it is used either thermally processed or germinated. 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 useful, guaranteeing long-term saturation.

Benefit

Useful properties of beans "Mash" amaze with their diversity. Mung Dal beans are actively used in cosmetology, as they have an impressive anti-aging effect. If you use this plant daily, 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 cosmetics. If you crush the beans into a powder and dilute with a liquid, you get a remedy with a double effect. First, you can apply it for ten minutes as a mask, and then scrub your face with the mixture. Judging by the reviews, such a procedure will allow not only to deeply cleanse the skin, but even normalize uneven tanning.

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, improves. The bulbs receive the necessary nutrients, the hair becomes thicker and stronger, and a healthy shine appears.

A hair mask is made in approximately the same way as for a face. The beans are pounded to a powder state, then diluted to a liquid consistency. You can use ordinary water, but, of course, it is better to give preference to green tea, olive oil, cottage cheese and other healthy products. The resulting "sour cream" is applied to dry and depleted hair.

The next useful property of golden beans is the normalization of metabolism. "Mash" changes in a positive way both metabolism and the overall functioning of the digestive system of the body. In turn, this makes it difficult for the appearance of cholesterol plaques on the walls of blood vessels, which means it fights cholesterol. It should also be mentioned that "Mung Dal" is generally recommended for people experiencing problems with the digestive tract.

The product is easily digested, but at the same time it saturates the body with protein, fiber and other useful substances. The latter include calcium, which implies an improvement in the condition of bones when eating beans. Regular addition of this plant to dishes will protect against fractures.

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

Beans even lower blood pressure by reducing vasospasm and increase mental capacity. 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 number of minerals and vitamins cannot but strengthen it.

In general, almost all parts of the body receive one or another benefit from Mung Dal beans. They help cleanse the body of toxins and normalize the functioning of the circulatory system. Beans "Mash" supports the hormonal background and prevents the occurrence of certain types of cancer, lowers glucose levels in diabetics and has a positive effect on vision.

The presence of vitamin C helps to cope with colds and other infectious diseases, and vitamin K eliminates problems with blood clotting. Finally, mung beans help the body rid itself of bile and improve liver function.

Harm

It is believed that Mung Dal has no contraindications for use. Beans will harm only those people who have an individual intolerance to this product. However, it is worth mentioning that excessive consumption of legumes can provoke bloating and colic.

How to choose and store?

If you want 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 grains. They should be green, evenly colored, smooth and glossy. It is important that the skin is not damaged, and the seeds themselves are medium-sized, elongated, of the same size and shape.

The harvested Mung Dal bean crop is laid out in the shade. First, the fruits, in which the wings have already become dry, need to be ventilated, and then the peel should be removed from them. The processed seeds are packaged in canvas bags, in which garlic cloves and bay leaves are already laid, which can protect against pests. At the end of the vegetative period, all remaining fruits are harvested. They are cut into pieces and sent to freeze.

What to cook?

Recipes for cooking beans "Mash" are very variable. This herbal product is the basis of pilafs, salads, and soups, both traditional Asian and European. For example, from "Masha" you can cook rich soups, supplementing them with meat. One carrot and one onion are cut into cubes 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" goes to the pan, where the frying is already 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 fried until the meat is ready. 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 are soft. The finished soup should be allowed to brew for about ten minutes, then decorate it with fresh herbs and serve.

Sprouts and sprouts "Masha" are often used for nutritious light salads. For example, you can evenly place several leaves of green lettuce on a dish, and cover everything with a glass of sprouts 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 a little poured with olive oil. It is customary to serve such a dish with a piece of toasted bread.

It will spice up such a salad with ordinary meat. First, about 300 grams of beef, 500 grams of Mung Dala sprouts, garlic and onions, herbs (ideally cilantro) and spices are prepared. For 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 along with onion cubes. Beans and other 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 as shawl, you need very few ingredients. First, one carrot and one onion, cut into small pieces, are fried in a cauldron. After that, cubes of lamb in the amount of 300 grams, a glass of rice for pilaf, 200 grams of pre-soaked Mung Dal, and spices are added to the container. Everything is filled with water so that the contents are under it. Shavlya is stewed until cooked and served with a salad of fresh vegetables.

Putting it aside, you can do the test. A glass of flour is combined with an egg and a pinch of salt. Water begins to pour into this mixture until the dough comes off freely from the hands. A ball is made from the resulting material, which is wrapped in cling film and put in the refrigerator for half an hour. Then pies are molded from the dough, which are stuffed with mung beans 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 slices of onion 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, peppered and, if necessary, supplemented with seasonings. At the next stage, boiled Cannelloni pasta is stuffed with the resulting filling and laid out in a saucepan. Everything is poured with sauce, sprinkled with grated cheese and baked in the oven.

Serve such a dish, sprinkling it with fresh herbs and providing a salad of fresh vegetables.

For the benefits and features of cooking "Mash" beans, see the following video.

So far, mung bean is an exotic and unpopular product, but I'm sure many people would be happy to add it to their menu if they knew how to cook mung bean correctly, without the hassle. There are different cooking recipes, more often it is used to create soups, main courses and salads.

For our country, this product is exotic, few people know what it is. But the inhabitants of Tajikistan, Uzbekistan, India, Korea, China, Japan have been eating it for a very long time, considering it an ideal food for the body and spirit.

Botanically, mung bean is a bean from the genus Vigna, so names such as mung bean, mung bean and dhala, bestowed on the product by different nations, are quite suitable for it.

In appearance, the fruit resembles green small beans or elongated peas. It is used whole, with a green shell or peeled, then the color becomes noticeably lighter. The taste of cooked dishes compares favorably with a nutty aftertaste and aroma.

Indians began to plant this plant, later the passion for the product spread to Bangladesh, Pakistan. Now Indonesia, Myanmar, China, Thailand, some regions of the USA and Southern Europe are engaged in the industrial cultivation of culture. Given the long ripening process, the harvest is extended in time and is carried out in several stages from November to June.

Mung bean - useful properties

Mash has all the beneficial properties inherent in legumes. This:

high fiber content for good bowel and stomach function;
high calorie content, the ability to saturate the body with energy for a long time;
the possibility of using the product with various diets;
is an antiseptic, accelerating recovery from colds;
alleviates the condition of a woman in menopause;
suppresses the development of tumors;
the presence of protein allows you to replace legumes with meat that is harmful to the body.

The product contains:

choline;
vitamins of group B, PP, H, E;
trace elements (calcium, potassium, zinc, copper, iron, magnesium, copper, iodine, sulfur, boron, chromium);
cellulose.

Sprouted mung bean - benefits and harms

The benefits of germinated mung bean will be greater, it:

reduces "bad" cholesterol;
reduces glucose levels;
removes carcinogens from the body;
the likelihood of developing atherosclerosis, hypertension, vascular diseases, cancer is reduced;
improves brain function, stimulates the immune system, restores vision;
supports kidney function, strengthens bones, normalizes hormonal levels;
prevents viral diseases;
stabilizes metabolism;
rejuvenates, has an antioxidant effect;
this legume practically does not cause gas formation, which cannot be said about beans, peas, and other “relatives” of dhala.

I am glad that the germination of mung bean is a fairly simple and quick action. Sprouts appear already on the first day, it is enough to rinse the product and soak it overnight, put it on a plate in the morning, cover it with a damp thin cloth, moistening it periodically. After the procedure in the morning, in the evening you can enjoy a healthy dish!

Sprouts have maximum strength with a stem length of up to one centimeter. It is better to store sprouted dhala in the cold, no more than five days, washing the product before use. It is recommended to eat it alone or in combination with other cereal sprouts.

Contraindications

The product has no absolute contraindications, moderation must be observed if there are problems in the digestive system, given the likelihood of developing dyspepsia or flatulence.

Calorie mung bean

The calorie content of the culture is high - up to 300 kcal.

How to cook mash

They know very well how to cook mung beans in India and Asian countries, some dishes are adapted to our more modest tastes. Sprouted grains go to salads with fresh vegetables, the boiled product is an original side dish for lamb and other meats. In combination with golden bean rice, Indian pilaf and soups are made. Grated beans are added to noodle dough, meatballs, stews and casseroles.

Often hostesses are interested in whether the product needs to be soaked. No, it is not necessary, the cereal is tender, after 30-35 minutes it becomes soft and begins to boil soft.

How much to cook mash

rinse the product, remove impurities (small pebbles may come across);
put in boiling water without salt, otherwise the legumes will cook slowly;
wait 40 minutes;
15 minutes before the readiness to salt;
according to the recipe, or add other ingredients for soup, stew, or drain the product in a colander.

How to cook mung bean for a side dish

Many are interested in how to cook for a side dish. Similar to above:

sort out, wash the product;
boil enough water;
lower the cereal there, after boiling, reduce the fire;
wait 20 minutes;
pour the right amount of salt;
wait another maximum of 10 minutes so that the cereal remains intact, does not boil into porridge, but has time to cook;
put the beans in a colander;
serve with meat, fish.

mung bean soup

Cooking recipes are varied. Golden bean soup is interesting in its taste. The simplest version is:

Take:

150 gr. cereals
400 gr. minced meat
clove of garlic
carrot
greenery
3-4 potatoes
1.5 liters of water
seasonings;

Process:

Rinse mung bean, cook for 30 minutes over low heat;
10 minutes before this time, add salt;
chop potatoes, carrots, onions - sauté onions, garlic in vegetable oil until a beautiful blush;
add carrots, fry for five minutes;
pour minced meat into the pan, salt and pepper, fry for 7-8 minutes;
pour the frying into the pan to the beans, cook for another 15-20 minutes;
throw finely chopped greens.

Mung bean cutlets

Mung beans make excellent vegetarian cutlets - tasty, nutritious, healthy, some pluses! Cooking will not be difficult:

We take:

1 st. golden beans
the same amount of boiled rice
carrot
spices
vegetable fat

Cooking:

soak mung bean overnight in clean water;
rice is boiled as usual;
both ingredients are ground in a blender;
heat vegetable oil, fry spices on it, stir in carrots, sauté;
combine chopped cereals with frying, form cutlets, fry.

Mashkhurda

An amazingly hearty Uzbek meat soup mashkhurda is prepared from mung bean. Did not hear? Worth a try!

We take:

400 gr. meat
200 gr. mung bean
100 gr. rice
carrot
paprika
some potatoes and tomatoes
garlic, spices

How to cook:

it is better to first put the mung beans to cook, it will take about half an hour (the process is described earlier);
in a frying pan, a cauldron, fry the meat cut into pieces, at intervals of 5-7 minutes add diced onions, carrots, paprika;
put the tomatoes (it is allowed to replace them with tomato paste);
add boiled mung bean with water;
here we send potatoes in pieces, rice;
cook until tender, before the end of the process we throw fresh herbs.

Salad with mung bean sprouts

Nutritious bean sprout salad is prepared with or without meat (vegetarian or lean option).

Necessary:

200-300 gr. beef
500 gr. sprouts
Garlic
Greens (cilantro)
Spices
Soy sauce
Lemon juice
Vegetable oil for dressing

How we cook:

mung bean is boiled in boiling water for 3-4 minutes, strained
the meat is fried in small pieces, onions are added to it
sprouts are poured into the finished meat, the salad is dressed with spices, sauce, lemon juice, sent to the cold for impregnation

Now you know how to cook mung bean, everything is simple, clear, easy. It’s not worth giving up your favorite cereals for the sake of an exotic bean, but diversifying the family menu is quite realistic. Subscribe to site updates, bon appetit!

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, one wants to add them to traditional dishes. After all, white is already rather fed up, and mung beans have a light nutty flavor and a delicate aftertaste. But how to cook mung bean so that all these qualities manifest themselves?

Traditionally, these beans are prepared by the Turks. They are also found in Chinese, Thai and even Japanese sea cuisine. Hindus especially revere the mungs - even their name comes from Sanskrit. So if you go to Indonesia or Indochina, they will definitely tell you how to cook mung bean.

It is used both as a whole and in a chopped form, both unpolished and with the husk peeled from the top layer. Especially popular now are nutritious, with a creamy taste. After all, these beans are 24% protein and can act as a complete substitute for meat or eggs in various diets. Among other things, mung beans contain much more fiber and vitamins than cereal dishes. Therefore, he is revered by wise people from the East.

What do these exotic beans look like? In appearance, mung bean is small and round, dark green or lettuce in color, with a light spot. For some reason, it is confused with beans, but it does not even belong to this genus. By the way, Hindus, who know how to cook mung bean in a hundred different ways, refer to dishes from it with the general term “dal”. To fry, stew, boil or otherwise cook these beans, they do not need to be soaked, like, for example, beans. This unties the hands of the hostesses and simplifies the culinary process itself.

And another curious fact: sprouted soybeans in supermarkets are often sprouted mung beans. And this is not bad: even nutritionists recommend eating it raw and slightly soaked in water. Although you can cook more interesting types of dishes from it. Take at least the same gave, as it is prepared by the Indians themselves. You will need the following ingredients: 5 cups of coconut milk, 1 onion, cilantro, a glass of crushed mung beans, 2 teaspoons of black mustard seeds, spices (turmeric and cumin are best), you can also add green chili - no more than two peppercorns.

How to cook mung bean in this way? Chop onion, fry in melted butter until soft. Then add turmeric, zira and chopped chili. 2 minutes after frying, you need to add mung, a little water and simmer for another 15-20 minutes. Add cilantro just before serving.

There are other interesting mung bean dishes, such as sprouted bean salad.

It will take about 200 g of mung, which must first be soaked in cold water. In order for the mung bean to germinate, it is necessary to leave it in a cool and at the same time sunny place for a day or two. Can be covered with a lid or gauze. Make sure it doesn't rot or get moldy.

Now let's make a salad out of it. To begin with, the sprouted mung bean needs to be boiled a little - no more than 1.5 minutes in boiling water so that freshness is not lost. Then recline in a colander, pour oil, in which to pre-fry the onion. Seasonings - salt, pepper, vinegar or garlic to taste.