We are used to pea puree and bean or lentil soup. However, there are those legumes that you rarely find in our kitchen, for example, mash. If you have never come across this product, but now want to cook something from mash, our recipes with photos of the most interesting dishes from these beans will help you in your culinary experiments.

A little about Masha

The birthplace of this bean is India. Mung bean is a small green grain, similar in shape to peas, only smaller and slightly darker. This is a very useful product, which contains in large quantities such elements as fiber, phosphorus, and B vitamins. They beneficially affect the digestion process, stabilize the nervous system, and have a positive effect on other organs and systems of the body.
  This is a fairly high-calorie product - about 300 calories per 100 g, nutritious and satisfying.

The most important rule that applies to both mash and other legumes is their pre-soaking. For how long to soak - directly depends on the age of the beans. If they are young, then 50-60 minutes will be enough. But if the beans are several months or even years old, then fill them with water overnight.
  Also, the soaking time also depends on the purpose for which the product will be used. For instant meals, such as some soups or side dishes, it is best to hold them in the water longer. And for those who are preparing for an hour or more, you should not soak at all, just wash the beans.
  These recommendations apply to any dishes containing mung beans, the recipes of which you will find below.

How to cook mash garnish

The most common cooking method is a side dish from this bean to meat dishes.

To do this, take:

• 200 g masha;
• 1 onion;
• 1 tomato;
• salt, pepper, dill seeds.

The process of preparing a side dish is quite simple:

1. Boil pre-soaked grains in salted water until tender.

1. Fry the onions in half rings with vegetable oil, allspice and dill seeds. If you like spicy notes, you can replace allspice with red.

1. At the end of the frying, add the tomato, diced. Put out.

1. Put the cooked mung bean in a pan with fried vegetables and mix well. Put out another 5 minutes and set aside.

This method is the fastest and easiest. However, in order to feel all the facets of the taste of this bean, you need to cook other dishes with it. Only then, mash, the other recipes from which we offer further, will open before you in a completely different way.

Risotto

These beans may very well become the basis of risotto.

We will need:

• 1 cup beans
• 1 small onion;
• 1 carrot;
• 300 g of minced meat;
• 1 glass of water;
• salt, ground paprika, spices.

The process itself will take a little time:

1. Soak the grains for 4 hours (or better at night).

1. Fry onions with carrots. Add minced meat to them and fry all together.

1. In a deep container, connect the mung bean with minced meat.

1. Salt, sprinkle with paprika. Pour in water, close and boil until the bean is ready. At the end, add your favorite spices or herbs.

Masha soup

Hearty first courses can also be prepared from this product. One of these we suggest you cook.

To make soup, take:

• 300 g of beef;
• 1 tbsp. Masha
• 1 large onion;
• 1 large carrot;
• 50 g butter;
• 3 tbsp. tablespoons of vegetable oil;
• 3 tbsp. l flour;
• 0.5 tsp turmeric
• a bunch of greenery;
• 2 liters of water;
• salt, black pepper to taste.

Cook the soup as follows:

1. Chop and fry the onion in vegetable oil along with carrots.

1. Put the diced beef into the pan.

1. Transfer the entire contents of the pan to the pan, pour cold water, pour in the washed mung bean and put on a slow fire.

1. Salt should be when the beans are almost ready and cracked. Otherwise, you will get hard grains. Together with salt, add pepper, turmeric.

1. Melt the butter in a pan and mix with flour. Fry the flour until golden brown and add it to the soup. After the soup is boiled, it must be sprinkled with chopped herbs.

As you can see, recipes with mash are diverse and versatile. It can even be cooked in a slow cooker and in pots. This bean will bring a useful variety to your menu.

Useful properties of mung cereal were known in ancient eastern countries. It seems to many that this exotic cereal is not suitable for our diet. In fact, it is easy to prepare and tastes great. Sauces, mashed potatoes, cereals and soups are prepared from it. Those who will not be lazy can sprout mash on their own and use in their daily menu. Beans are also used in cosmetology, made from them exfoliating body scrubs and masks.

• What does mash consist of
• Cons of groats
• Mash Recipes
• Cooking porridge
• Indian soup "Dal"
• Mashhurda soup
• Korean Mash Salad
• Mash with rice

What does mash consist of

  Mash, belonging to the legume family, also has the name mung. Externally, miniature beans can be recognized by their oval shape and green color. The composition of cereals includes elements such as iron, potassium, calcium, fiber, phosphorus and proteases. Also present are zinc, manganese, magnesium, vitamins A, C, E. Those who adhere to a variety of diets and monitor their own figure, it must be remembered that mung bean is large-calorie. 100 g may contain 300-350 kcal. In contrast, it should be noted that in cereals the minimum amount of fat. Therefore, this does not hurt the figure.

Positive characteristics of exotic food

  Mash helps to remove harmful substances from the body and at the same time inflicts a powerful blow to viruses. Vitamin B is part of the cereal. As a result, it has a calming effect, the protein metabolism process is normalized. The consumption of cereals improves the functioning of blood vessels, reduces pressure. Mash dishes reduce vulnerability to seasonal colds and flu, activate the brain and help improve vision, strengthen the skeletal system. Huge benefits will bring mung bean to people suffering from diabetes and nervous system disorders. Since protein predominates in the composition, the cereal is of particular interest to vegetarians. There is absolutely no cholesterol in cereals. Many diets include mung bean because grits are completely harmless. With its help, you can successfully replace fatty meat and potatoes.

Cons of groats

  Compared with the positive sides, there are quite a few minuses. Among them, individual intolerance and diseases of the digestive system are noted. Frequent use of beans is fraught with, as it can turn into nausea and dizziness.

Mash Recipes

  Golden beans are represented in national cuisines of China, India, Korea, Uzbekistan, Tajikistan. Recently, European states have not become an exception. Croup is used both in purified form and in ordinary form. Not many people know that from starch, mung bean producers get the well-known translucent noodles funchose.

A variety of dishes can be prepared from cereal mung bean. In any case, the beans are soaked before cooking. Young mung be soaked for only an hour. But generally it is recommended to leave the beans overnight. So the grits will fall apart faster. For a long time, cereal is soaked if soup or stews are prepared. Beans are soaked for an hour, if it is implied that they will be cooked with a variety of other products, such as vegetables and meat products.

Cooking porridge

  Initially, the beans are washed under running water and soaked. The next day, the water is drained and sent to the pan mash. Boil on low heat for half an hour. Salt is not added immediately, but 10 minutes before full readiness. Here, depending on their own preferences, add carrots, onions or mushrooms. At the final stage, spices, oil are added.

Indian soup "Dal"

  2 l of water is heated in a pan. Place a bay leaf, one stick of cinnamon in a bowl and pour a glass of soaked beans. Leave to cook for 20 minutes. Then add grated carrots, combined with butter and turmeric. The soup is boiled until the beans are soft.

1.5 teaspoons of cumin are fried with red pepper (2 pods). Then make fresh ginger, garlic. Everything is thoroughly mixed and placed in a pan. Keep on fire for about 5 minutes. Can be served with sour cream.

Mashhurda soup

  Mashhurda is an Uzbek soup. Its feature is that part of the components included in it are fried. Just one of the ingredients is mung bean cereal, so often used in Asian cooking. By time, the preparation of the soup does not last long. A thick, mouth-watering dish can be completely cooked in an hour and a half. What is noteworthy, you do not need a lot of meat for him. 400 g will be enough for a half-liter pot.

For cooking, it is more convenient to use a cauldron, since you have to fry and cook in it. If he is not on the farm, then the stewpan is suitable. The warming soup will be to your taste, especially on a frosty winter day. Pre-soak mash and rice in different containers. Then dice the meat and vegetables (onions, carrots, bell peppers and tomatoes). At the bottom of the container, heat the oil and fry everything together, except for the tomatoes, stir, so as not to burn. Lastly, tomato paste and tomatoes are added. From the soaked cereals, drain the remaining water. Mash sent to vegetables, add water and salt. Cook over low heat for 40 minutes. When the mung be cooked well, you can add potatoes, diced. Fans of spicy add chili peppers at this stage. We fall asleep rice. At the final stage, herbs, spices and garlic are thrown. Mashhurd is not eaten immediately, but is allowed to stand under the lid for 20 minutes. Serve sour cream or katyk, a favorite of Asians. In a day, Mashhurda will infuse and be even more aromatic and tastier.

Korean Mash Salad

  Or in the Asian manner, "Tergum Cha." The dish is not only tasty, but also healthy, as it contains vitamins and essential trace elements. Mash can be sprouted at home or buy ready-made in the store.

It's important to know! If you have germinated mung bean for 24 hours, but it has not yet sprouted or even cracked, it should not be eaten. The cereal was processed with chemicals.

So, put the sprouted mung in boiling water and cook for 2 minutes. Turn off, transfer to a colander and leave so that excess fluid can drain. Onion cut into half rings and fry in oil. We take it out of the pan after ready and add a few tablespoons of soy sauce to the oil, cook for a minute. Pour the beans with the resulting sauce. Add garlic and seasonings to taste. The salad should be soaked for two hours.

Mash with rice

  Of all the above dishes, the simplest. We sort out both cereals separately and rinse under running water. Boil water in a saucepan. First, stir in boiling water mash and boil for 7 minutes. Then we fill in raw rice in the same container. Add salt and spices. Cook for 12 minutes. When the water boils, add the butter to the cereals for taste and leave for a while. The dish can be used as a side dish, eat with fresh vegetables.

Using cereal mung bean, you can get rid of extra pounds, improve the health and condition of the skin, and also diversify your diet.

In the heading of healthy and lean recipes today, mung bean. First, let's figure out what a mash is? These are small green beans, it is also called golden beans. Mash is widely used in China, India, Japan, Tajikistan and Uzbekistan. Each kitchen has its own classic dish using these wholesome beans. Mash is very rich in protein, which contributes to the quick quenching of hunger, the formation of muscle fibers, favorably affects brain activity and the whole organism as a whole.

Mash is preparing, unlike red or white beans, very quickly. In this case, the beans do not require prolonged soaking in water, and then the same non-quick cooking. It is enough to rinse the mung bean in cold water and boil for half an hour. And then you can make any healthy and tasty dishes based on this bean.

I have a lot of ideas in this regard. The simplest and fastest that comes to mind is a mung bean with lemon zest and green onions. For such a side dish, the mung bean is boiled (Classic cooking method: 1 cup mung bean for 2.5 cups of water. Cook for the first 15 minutes, then salt, add 2-3 tablespoons of vegetable oil and cook for another 15 minutes). Next is added the zest of one lemon, a little lemon juice, black pepper to taste and 2-3 feathers of green onion, finely chopped. The refreshing citrus flavor makes the dish very tasty and interesting.

Lean cutlets with mung bean and couscous

What I really like about this dish is that it cooks quickly, it is very healthy and tasty. Here, in one dish, two very useful ingredients are combined. And also, those who try these cutlets, not knowing what is in the composition, never believe that there is no meat! 😉 So,

You will need:

• 100 gr couscous
• 200 gr boiled mung bean
• 2 tbsp flour
• 3-4 tablespoons of breadcrumbs or semolina
• 2 feathers of green onions (it is better to take chives, it has a finer taste)
• 2-3 branches of dill
• zest of half a lemon
• olive oil for frying
• salt and black pepper to taste

Cooking Method:

1. Pour boiling water over couscous so that the surface of the water is 1-1.5 cm higher than the cereal. Cover with a plate or a lid and leave for 5-10 minutes. The cereal will absorb all the water and swell. Then combine the mung bean and couscous and crush a little.
   
2. Chop dill and chives finely. Add them to couscous and beans. Add the zest of lemon, 2 tablespoons of flour and season with salt and pepper.
   
3. Mix the contents of the bowl well. In a separate plate, pour breadcrumbs or semolina for boning cutlets. In a pan, heat 2 tablespoons of olive oil. From the mixture, form 10-11 balls and roll them in breading.
   
4. Then slightly press on each ball from above and form cutlets. Fry the patties on each side for 2-3 minutes until a light golden color.
   
5. Serve cutlets with fresh vegetables and sauce, or sour cream. I like making sauce based on yogurt and mustard. Good appetite!

Bean cereal mung bean  originally from the East. She began to appear on our tables relatively recently, but she has already earned the respect and love of gourmets by right.

In another way, it is called golden beans, mung bean, dhal. Masha is very similar to those that all plants of the legume family have - they are great for a vegetarian diet, they are very satiating, 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 mash dishes. For example, the traditional recipe for Indian dala - soup, if you can call it that, because in India they do not prepare the liquid first in our usual sense.

Today we will just stew our mung bean, however, if you add a thick pan or a deep pan of water to the pan - at the output you will just give.

Cooking Masha - Recipe

In order to put out our hero, we need

ingredients:

• mung bean (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 bags in a dry form. It looks like this for me:

There is still debate about whether to soak it for several hours. If you forgot to do this, then you just need to cook it longer.

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

After a couple of hours, we set the beans to cook. While boiling, prepare onions and carrots, grated:

And chopped sweet pepper and tomatoes:

Stew vegetables in a deep frying pan (first, slightly fry the onions!).

After the mash is completely cooked (this is 30-40 minutes when soaked and an hour and a half without preliminary preparation), salt the water. For dala soup, leave all the liquid mixed with vegetables. And we will eat mash as a side dish, which means that excess wateriness is useless to us.

We mix both, stew on a small fire for several minutes under a closed lid. Add spices and herbs at the end. All! A low-calorie and nutritious Indian dish is ready!

Do not look at the tightness of the pan - I inherited it, my favorite and cooks very well!

Calorie Masha

Despite the calorie content (and this 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, protein - 24 g, fat - a little more than 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 look at how to prepare the national Uzbek dish "Mashkichiri" (mash porridge):

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

Appearance of cereals mash

Mash is an oval-shaped small green bean. Outwardly, they look like small beans or peas, only smaller and darker. The surface is smooth, with a glossy sheen. There are various recipes for cooking, 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 digestive system;
• is an antiseptic, accelerates the healing process for colds;
• inhibits the development of tumors;
• contains a large amount of protein, which allows you to replace them with meat;
• rich in vitamins of group B, PP, H, E;
• stabilizes the nervous system;
• phosphorus, which is part of cereals, improves memory, helps withstand stress, has a beneficial effect on vision and kidney function, strengthens bone tissue;
• potassium, magnesium, iron - improve the work of the cardiovascular system;
• has a beneficial effect on the skin condition;
• improves immunity.

Mash and Tomato Soup

Ingredients:

• Tomatoes - 800 g
• Carrots - 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 groats from litter, rinse thoroughly. Cook the mung bean without adding salt. Drain the liquid. In a pan, fry diced onions with grated carrots. Pour the same wine there. Stew for 15 minutes. Pour the tomatoes with boiling water for a couple of minutes, peel and cut into cubes, add to wine and vegetables. We transfer the stewed vegetables to the pan, pour 400 ml of boiling water, add salt, spices, boiled mung bean and garlic passed through the press. Cook over low heat for 10 minutes. Sprinkle the finished dish with finely chopped parsley and dill.

Mash and mushroom soup

Ingredients:

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

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

Diced potatoes, pour into a pan with cereals, cook for 10 minutes, add the fried vegetables, salt and cook for a few more minutes. Puree the prepared soup with a blender, arrange on plates, sprinkle with herbs.

Masha and Beef Soup

Ingredients:

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

The washed cereals and finely chopped meat should be sent to the pan, pour water. Boil for half an hour. Then add salt, seasoning, potatoes, carrots, onions. Strain until done. Add greens to the finished soup.

Mash noodle soup

Ingredients:

• Boneless beef - 0.5 kg
• Mash - 150 g
• Noodles - 2 handfuls
• Onion - 2 pcs.
• Carrots - 1 pc.
• Potato - 2 pcs.
• Parsley, cilantro - 1 bunch
• Salt, spices
• Water - 2.5 L

Fry onions and pieces of meat in a skillet in oil. Add to them cubes of potatoes and grated carrots. Separately, boil the cereal in a pan, 10 minutes after boiling, add beef with vegetables, salt, turmeric and ground coriander to Masha. When the soup is almost ready, add the noodles. Cook the mash soup until cooked.

Mashhurda - Uzbek soup with mash and rice

Ingredients:

• Meat - 300 g
• Mash groats - 100 g
• Rice - 100 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato paste - 2 tbsp. l
• Potato - 2 pcs.

While the mash is cooked until cooked, fry in a large amount of oil potatoes, onions, carrots and meat, diced.

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

The recipe for lean soup Mung gave Tarkari

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

Sort beans, remove litter and damaged seeds. Wash vegetables and herbs, peel tomatoes. Peel and grate. Ignite the mash in a pan, rinse. In boiling water, dip the bay leaf and cinnamon, add the fried beans, boil until cooked. Then pour turmeric into a liquid and pour 2 tablespoons of vegetable oil. Cut the tomatoes and onions into cubes and send to the pan. At the same time, fry in oil zira, garlic and ginger. Add the fried spices to the finished soup, cover with a lid and let it brew for 10 minutes. Serve Mung Dal Tarkari should be hot, with lemon slices and finely chopped herbs.

Mash and minced soup

• 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 and 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 the mash soup into plates, add sour cream.

Mash with vegetables in a slow cooker

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

Before cooking the mung bean, clean and thoroughly rinse the cereal. Cooking in a slow cooker will save a lot of time. Cut the vegetables into strips and fry in a multicooker bowl in oil. Then we put the cereal, broth, seasonings, salt in the bowl. Close the lid, select the "Extinguishing" mode, set the time - about 50 minutes. Serve hot to the table.

Kichari

• Mash - 100 g
• Basmati Rice - 200 g
• Onion - 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
• Clove - 2-3 pcs.
• Cinnamon - a pinch

Soak the beans in cold water for 20 hours. The grains will swell and you can easily peel the beans. Rinse them under a large amount of water, get rid of the husk. In a cast iron in oil, fry all the spices, add chopped onions and tomatoes, peeled, peeled, mung bean and rice. Stir and pour water. Water by 3 centimeters should exceed the remaining components. To languish under a closed lid for about half an hour. The dish turns fragrant and satisfying! Now you know how to cook mash in order to preserve all its useful properties. Bon Appetit!