Mash - medium-sized dark green peas. Green beans are widespread in Asia. The name "mash" came from Azerbaijan and Uzbekistan, where many excellent dishes are prepared from peas.
Mashhurda - mash soup
To make mung bean soup, you need the following ingredients:
- 500 g of beef, - 2 medium carrots, - 2 medium onion heads, - 1 large bell pepper, - 2 medium potato tubers, - 2 cloves of garlic, - 2 ripe medium tomatoes, - 1/2 cup of mung bean, - 1/2 cup rice
- a tablespoon of tomato paste, - 3 tablespoons of vegetable oil for frying, - ground black pepper and salt to taste, - a teaspoon of cumin.
The mung bean dish will cook much faster if the mung bean and rice are soaked for 2-3 hours. Cooking soup is most convenient in a cauldron or stewpan.
Cut beef, carrots, onions, tomatoes and bell peppers into small cubes. The vegetable oil is heated in a cauldron and onions and meat are fried on it, stirring the ingredients from time to time. When the onion turns golden and the meat acquires a golden brown crust, bell pepper and carrots are added to the cauldron. Tomatoes and tomato paste are added last when the rest of the vegetables are soft enough.
Soaked mung bean and rice are washed under running water. Mash is added to fried vegetables and, having mixed the components, pour them with 2-2.5 liters of water. The dish is salted and pepper to taste. After that, you need to cook the soup for 40 minutes. Then diced potatoes are added to the soup.
As soon as the potatoes become soft, add rice to the cauldron. Season the finished dish with chopped garlic and cumin. Before serving, the soup is garnished with finely chopped cilantro. You can fill the dish with sour cream.
The second course of mung bean
To prepare katykli mashkichiri, you need the following ingredients:
- 150 g lamb fat
- a glass of masha, - a glass of rice, - 4 medium onions, - salt to taste, - a glass of yogurt for dressing.
It is advisable to soak the mash for 1-2 hours. The soaked mung bean is washed in several waters and discarded on a sieve so that all the liquid is glass. The fat is finely chopped and sent to a heated cauldron to be melted. Greaves are removed with a slotted spoon.
Finely chopped onions are fried in fat. As soon as the vegetable acquires a golden hue, mung bean is added to the cauldron. The ingredients are mixed and poured over with 7-8 glasses of water. Cover the cauldron with a lid and cook the mung bean until the peas burst. This usually takes 30-40 minutes.
The dish is salted to taste. The washed rice is transferred to the cauldron and the dish continues to cook for another 20-30 minutes on low heat. The cauldron is removed from the stove and tightly closed with a lid so that the rice flows. Serve porridge, watering abundantly with yogurt.
