Despite the fact that a green leguminous crop called "mash" or "mung" was first planted on Indian plantations, a dish such as mash porridge is considered exclusively Uzbek. In the East, it is still called Mashkichiri.
In general, a large number of dishes can be prepared from mash, starting with cereals and ending with salads. Today we will cook Uzbek porridge with rice, minced meat and mash. According to the classic recipe, of course, open fire and a cauldron are required for cooking. But if they are not at hand, then you can cook porridge in the kitchen in a city apartment.
List of ingredients
To prepare a dish you must:
- 560 g of lamb or beef;
- carrot;
- 2 l of water;
- mash - 240 g;
- 130 g of rice (it is better to take round grain);
- onion - 2 pcs;
- 80 ml of sunflower oil;
- salt;
- 3 fresh tomatoes or 2 tablespoons of tomato paste;
- spices (zira, black pepper, coriander, hops-suneli).
Features of making porridge from mash
A recipe with a photo, as well as a detailed description of the cooking process, which are presented in this article, will help housewives to master the nuances of this oriental dish. As we mentioned above, an ideal option for cooking would be a cauldron. If there is none, then take a quality deep pan with a thick bottom. Pour sunflower oil into it and let it warm up a little. Peel the onions and chop them into small cubes. Fry until a distinctive golden blush appears. After the onions, fry the carrots. It can be cut into cubes or grated. From a piece of beef (pork or lamb) we make minced meat using a meat grinder. To save time, you can buy ready-made. Add the minced meat to the onion. Fry for 5-7 minutes, and then put the tomato paste or finely chopped tomatoes.
Mash, like many other legumes, requires prior preparation before cooking. It must be washed under running water (you can not soak in advance). We combine mash with minced meat, add the amount of water indicated in the recipe. Stew porridge from mash for about 35-40 minutes. The pan must be covered.
After the specified amount of time, the mash will become almost ready, but will remain slightly hard. This is the right moment to add rice. We also do not forget to wash it before sending it to the pan. It remains to put spices and salt in the porridge from mung bean.
Some recipes have potatoes. If you decide to make the dish more satisfying, then you can put it together with rice. Potatoes are cut into large cubes. Mix all the ingredients. Close the lid again. Cook another 25-35 minutes. If during this time the liquid added to the porridge has completely boiled away, then add a little more water. It is useful in order to make the mung be soft. It’s okay if the potatoes are digested. Just mix it with the rest of the ingredients. We are making porridge, not soup.
Calorie content
As you know, legumes are high-calorie foods. Porridge from Masha is no exception. One hundred grams of boiled mash contains about 125 calories. If we talk about porridge, which contains, in addition to mash, also many other ingredients, then the calorie content increases to 300 or more calories.
But if you suddenly decide to use not a recipe for porridge from mash, but, say, prepare a salad of germinated legumes, then the calorie content of mash in this case will be only about 35 kilocalories.
Structure
Porridge made from these small oval green beans is an incredibly healthy and tasty product. Mung contains in its composition a set of all known vitamins, starting from A and ending with vitamins K. In addition, the composition contains essential beta-carotene, phosphorus, potassium, calcium, choline, selenium and iron, manganese, zinc and other trace elements. One hundred grams of mung contains more than 23 g of protein, as well as about 60 g of carbohydrates.