A hearty dish made from legumes and cereals, it is suitable for both vegans and those who observe Orthodox fasting days.
It is necessary
- zucchini or onions - 100 g
- dry mung bean - 1 glass
- dry rice - 0.5 - 0.75 cups
- salt, chaman, coriander, pepper - to taste
- vegetable oil - 250 ml
- any sauce to taste - 500 ml
- water - as needed
Instructions
Step 1
First of all, you need to cook rice. For cooking meatballs, the most ordinary round rice, for example, Kuban, is perfect. Cook rice, preferably until half cooked. Place dry rice in a thick-walled saucepan or cauldron, pour hot water, taking it, depending on the amount of rice, 375 - 550 ml. Put the saucepan over high heat and bring to a boil, then reduce heat to low and continue cooking for another 2 minutes, then remove from heat and cover. While the mung bean is boiling, the rice is finally cooked. The water should be completely or almost completely absorbed. The excess liquid can then be drained off.
Step 2
Rinse the mung bean and fill it with warm or cold water. You will need about 500 ml of water. Bring to a boil over the highest heat and simmer on the lowest until the mung bean begins to boil. Next, the mung bean, along with a raw onion or raw zucchini, must be passed through a meat grinder. Now mix the mung bean with rice and add spices and salt.
Step 3
Form small balls from the resulting mass. They can be fried in a deep skillet, in a large amount of oil, or baked in the oven at high temperature until a crust appears.
Transfer the meatballs to a saucepan, pour over the sauce and simmer for 2 - 3 minutes.
