Mung bean can be cooked in different ways. The degree of its softness is determined by the dish in which it is placed. So, for salads, mung bean can be a little hard. And for cereals and soups, it should be boiled.
Mung bean soup
Another name for masha: mung beans. They came to us from India. Compared to regular peas, these beans are small, green and oval in shape. The mung bean contains a lot of protein and other beneficial trace elements. Mung bean soup is vegetarian. But it's incredibly delicious and nutritious. To prepare it, you will need 1 liter of water, 2/3 cup of mung bean, 2 potatoes, 1 carrot, 100 grams of cauliflower or white cabbage, parsley, dill, 60 grams of sour cream, salt to taste. For spices, use black pepper, asafoetida, 2 bay leaves, cumin and cumin.
Before cooking, be sure to sort out the mung bean, as pebbles may come across in it. Then rinse the mung beans. Put water on the stove, and when it boils, throw mung bean and bay leaf there. Switch the stove to medium heat. Cut the potatoes and cabbage into cubes, and disassemble the cauliflower into inflorescences. Grate the carrots on a coarse grater. Add potatoes and cabbage at the moment when the mung bean starts to boil. At this time, heat the oil in a skillet and brown the cumin and carrots. The carrots should be soft and light brown. When the vegetables in the soup are almost done, add the carrots from the pan. Salt the soup: let it simmer for another 3-5 minutes. Then pour sour cream into the soup, add pepper and 0.5 tsp. asafoetids.
Mash soup is a traditional dish of the inhabitants of Central Asia. In addition to sour cream, you can fill it with sour milk. From vegetables, you can add fried tomatoes to the soup.
Young mung bean should be soaked in cold water for 1 hour before cooking. If the mung bean is old, it is best to soak it overnight. For this, take water twice as much as mash. If you want the mung bean to remain intact, then cook it for no more than 40 minutes.
Mung bean salad
Sprouted mung bean is often used for making salads. So, to prepare a vitamin salad, take 300 grams of turkey, 1 cup of sprouted mung bean, 1 carrot, soy sauce for salads, 1 tbsp. sugar, salt to taste. Cut the carrots into strips and fry in vegetable oil. Fry the turkey meat in a separate skillet. Add a spoonful of sugar while frying. Scald the mash with boiling water, but do not boil it. Let it sit in hot water for a few minutes. Thanks to this processing, the mung bean in the salad will be crispy. Combine all ingredients and cover with soy sauce. Salad ready!
Another sprouted mung bean salad: take 400 grams of mung bean, 2-3 cloves of garlic, 1 bunch of cilantro, 0.5 tsp. ground chili, black pepper and salt to taste, 1 onion, 40 ml of vegetable oil, 2 tbsp. soy sauce, half a lemon.
Chop the garlic with a knife or garlic press, put it in a saucer. Chop the onion and add to the garlic. Chop the cilantro finely. Rinse the mash thoroughly under the tap and leave it aside for a while. Fill a saucepan halfway with water and put on fire. When the water boils, add mung bean to it and cook for 1-2 minutes. Then turn off the hotplate. Pour the contents of the pot through a colander.
Squeeze the juice out of the lemon: you only need 0.5 tbsp for the salad. juice. Now pour the vegetable oil into the skillet and put it on fire. Place the onion and chili in a skillet and fry. Add onion frying, cilantro, garlic, salt and black pepper to the mung. Season the salad with soy sauce and lemon juice. Mix everything thoroughly. Note that soy sauce is very salty. Therefore, add salt only as needed.
