Krupa mash is a golden bean.Mash has a pleasant taste and, most importantly, is very healthy. From this grocery you can cook porridges, side dishes, soups and sauces. A native mash from India. Widely also used in eastern countries. He 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. In 100 gr. Cereals are contained: fat - 2 grams, proteins - 23 grams, carbohydrates - 44 grams. Also, this groats contain potassium, phosphorus, sodium, iron, magnesium, calcium. We examined how useful mung bean is. Recipes in which it is used are shown below.
Masha and rice porridge
To prepare a dish you will need:1 cup of rice, 1 glass of marsh, a bunch of dill, 3 tbsp. l. butter, salt. Cereals must be picked up and rinsed well. Mash refers to those beans that require a long soak. Leave it in water for at least 6 hours. Groats of mung beans are soaked in a saucepan of clear water after soaking. Fire does not need to be made strong, rather, cook beans on a slow one. Wait until the water boils, then pour the rice. Now cook the dish until cooked, while stirring constantly. 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.
Groats of mung beans are widely used in the preparation of soups. Here are some popular recipes.
Soup recipe №1
You will need the following ingredients:1 glass of beans masha, oil ghee (sold in Ayurvedic stores), 1 hour.L. cumin and mustard, 1 pinch of asafoetida, 3 cloves of garlic, curry, 0.5 tsp each. masala and salt. Be sure to rinse the marsh beans well and leave them to soak for the night. In the morning, go to the direct preparation of soup. Pour 4 cups of water into the pan and put the mache there. Wait for the water to boil, and then cook the beans for another 30 minutes. Groats of mung beans need regular stirring to avoid sticking to the bottom of the pan. After the time has elapsed, add another glass of water to the pan and wait for the beans to become soft. Cover the finished mache with a lid and set aside, taking up other components of the soup.
Take a ladle or a small frying pan,warm up the ghee oil in this container, put mustard seeds, asafoetida, and cumin. After a while, the seeds will start to crackle, at this point, add garlic to the mixture. And continue frying until it turns into a light brown color. After add turmeric, curry, masala and coriander. Now mix all the ingredients very quickly and immediately pour into the soup. Salt and look at the density, if it suits you, then you do not need to do anything more with the dish. If the soup seems too dense, then add boiled water to it and bring it back to a boil. The dish is ready, and it can be served on the table.
Soup Recipe # 2
You will need:mash 1 glass, croup "Artek" half a cup, red lentils 100 grams, 0.5 cups of rice, 5 medium-sized tomatoes, onion, half zucchini, 20 grams of melted butter, a pinch of mustard seeds, coriander, half a spoonful of a dining room cumin, salt, olive oil, pepper. Pour half of the pan with water, boil it. Put the lentils, rice, mung beans, Artek. After a few minutes, add half the melted butter. In parallel, prepare the other ingredients for the soup. In a frying pan on melted butter fry the mustard, then add the cumin. After a minute lay out the zucchini and chopped tomatoes. Stew the vegetables for 7 minutes, then put them in the soup. Separately, saute onion in olive oil. Slice 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 it on the table.
