Mash groats are golden beans. Mash has a pleasant taste and, most importantly, is very healthy. From this cereal you can cook cereals, side dishes, soups and sauces. Mash originally from India. Widely also used in eastern countries. It is also called dhal, dal, urad and urid. Mash is considered one of the main Ayurvedic products. Useful for people with any physique. Its composition speaks of the value of Masha. 100 grams of cereal mung bean contains: fat - 2 grams, protein - 23 grams, carbohydrates - 44 grams. This cereal also contains potassium, phosphorus, sodium, iron, magnesium, calcium. We examined how useful mung bean cereal is. The recipes in which it is used are listed below.
Masha and rice porridge
To prepare the dish you will need: 1 glass of rice, 1 glass of mash, a bunch of dill, 3 tbsp. l butter, salt. Grains must be sorted out and rinsed well. Mash belongs to those legumes that require a long soak. Leave it in water for at least 6 hours. After soaking, the mash groats are poured into a pot of clean water. The fire does not need to be made strong, it is better to cook the beans on a slow one. Wait for the water to boil, then pour rice. Now cook the dish until cooked, while stirring continuously. When the porridge is almost ready, add oil and salt to it. When serving the dish to the table, be sure to sprinkle it with chopped herbs.
Mash groats are widely used in soups. Here are some popular recipes.
Soup Recipe # 1
You will need the following ingredients: 1 cup masha beans, ghee oil (sold in Ayurvedic stores), 1 tsp each. cumin and mustard, 1 pinch of asafoetida, 3 cloves of garlic, curry, 0.5 tsp each masala and salt. Be sure to rinse the mash beans well and leave them to soak overnight. In the morning, proceed to the immediate preparation of the soup. Pour 4 cups of water into the pan and put the mung bean there. Wait for the water to boil, and then boil the beans for another 30 minutes. Krupa mash needs regular stirring so as not to stick to the bottom of the pan. After the time has passed, add another glass of water to the pan and wait for the beans to become soft. Cover the finished mash with a lid and set aside, while taking care of the other components of the soup.
Take a ladle or a small frying pan, heat ghee oil in this bowl, put mustard seeds, asafoetida, and also cumin. After a while, the seeds begin to make crackling sounds, at this point add garlic to the mixture. And keep frying until it turns light brown. Then add turmeric, curry, masala and cilantro. Now mix all the ingredients very quickly and pour immediately into the soup. Salt and look at the density, if it suits you, then nothing more needs to be done with the dish. If the soup seems too dense to you, then add boiled water to it and bring it back to a boil. The dish is ready and can be served.
Soup Recipe # 2
You will need: mash 1 cup, Artek cereal half a cup, red lentils 100 gr, 0.5 cup rice, 5 medium-sized tomatoes, onion, half zucchini or zucchini, 20 g melted or butter, a pinch of mustard seeds, cilantro, half tablespoons of cumin, salt, olive oil, pepper. Pour half the pan with water, boil it. Put the lentils, rice, mash, Artek. After a few minutes, add half the ghee. Prepare other soup ingredients at the same time. Fry the mustard in a frying pan with ghee, then add the cumin. After a minute, spread the zucchini and chopped tomatoes. Stew the vegetables for 7 minutes and then put them in the soup. Separately fry chopped onions in olive oil . Chop the cilantro. And put them in the soup. It remains to add salt, garlic and pepper. The soup is ready. You can whiten it with sour cream or mayonnaise and serve.