So, the culture that came from the East is an unusual type of green beans, fresh-looking and very attractive. Because of the bright salad appetizing shade, I would like to add them to traditional dishes. After all, white and red beans are already fed up with the order, and the mung bean has a light nutty flavor and a delicate aftertaste. But how to cook mash so that all these qualities are manifested?
Traditionally, these beans are cooked by the Turks. They are found in Chinese, Thai and even marine Japanese cuisine. The Mungs are especially revered by the Indians - even their name came from Sanskrit. So if you go to Indonesia or Indochina, they will certainly tell you how to cook mash.
It is used both in whole and in chipped form, both unpolished, and with husk peeled from the top layer. Especially popular now are salads from germinated mash, nutritious, with 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 bean contains much more fiber and vitamins than cereals. Therefore, he is revered by wise people from the East.
What do these exotic beans look like? It looks like mash - small and round, dark green or salad shade, with a light speck. For some reason he is confused with beans, but he does not even belong to this genus. By the way, the Indians, who know how to cook mash in hundreds of different ways, call dishes from it the general term "gave". To fry, stew, boil, or otherwise cook these beans, you do not need to soak them, such as beans. This unties the hands of the hostesses and simplifies the culinary process itself.
And another curious fact: germinated soybeans in supermarkets is often sprouted mash. And this is not bad: even nutritionists recommend using it raw and slightly soaked in water. Although it is possible to cook more interesting types of dishes from it. Take at least the same gave as the Indians themselves prepare it. The following ingredients will be required: 5 cups of coconut milk, 1 onion, cilantro, a glass of crushed mung bean, ghee, 2 teaspoons of black mustard seeds, spices (turmeric and zira are best), you can also add green chili - no more than two peppercorns.
How to cook mash in this way? Grind onions, fry in melted butter with
mustard seeds until soft. Then pour turmeric, zira and chopped chili. 2 minutes after frying, add mung, some water and
coconut milk. Put out another 15-20 minutes. Pour cilantro already before serving.
There are other interesting dishes from mash: for example, a salad of sprouted beans.
It will take about 200 g of mung, which must first be soaked in cold water. To mash sprouted, you must leave it in a cool and sunny place for a day or two. You can cover with a lid or gauze. Make sure that he doesn’t mash and mold.
Now we prepare a salad from it. First, the sprouted mung bean need to be boiled a little - no more than 1.5 minutes in boiling water so that freshness is not lost. Then lay in a colander, pour oil in which to pre-fry the onion. Seasonings - salt, pepper, vinegar or garlic to taste.