Mung bean, unfortunately, is not the most popular variety of legumes. It tastes very vaguely like some types of beans and very, very vaguely like peas. Some managed to detect a nutty taste in it, but I don’t know, I didn’t notice it.
You can cook mung beans in the same way as regular beans or peas: cook soups, side dishes with it, even add it to salads. But the most common way to prepare mung bean is mung bean porridge, perhaps familiar to you as mashkichiri or “mashkina porridge”. It is very simple to make and requires a minimum of ingredients. Shall we begin?
Ingredients:
- mash - 0.5 tbsp. (glass - 250 ml),
- round rice - 0.5 tbsp.,
- onion - 1 large head,
- vegetable oil or margarine - according to preference,
- green onions - for serving (optional)
- salt - 1 tsp. with a slide.
How to cook lean mung bean porridge
- To prepare masha porridge, you will definitely need a thick-walled saucepan or frying pan. Wash the mung beans until the water is clear and fill with 2 glasses of cold water. Place the saucepan on the stove and cook the mung beans over medium heat for 30 minutes. after boiling.
- Next, rinse the rice until it is clean and add it to the mung bean. Add another 1 tbsp. water, add some salt to the porridge and leave to cook until the liquid evaporates.
- In general, the porridge is almost ready. All that remains is to fry it so that it is not completely dry. To do this, take an onion, cut it into cubes (the size of the cubes is at your discretion) and fry in oil.
- Add the fried onion to the porridge, mix and serve!
Note:
If it is not important for you to prepare a lean version, you can add both other vegetables and meat to the onion.
Mung bean porridge with tomatoes turns out thick, rich, satisfying and nutritious. These small legumes contain a considerable amount of vegetable protein, so the dish can easily serve as a full meal, filling you for a long time.
The taste of mung bean is between regular peas (from which we cook porridge or add to soups) and sweet green peas. If you soak the mung bean in advance, 3-4 hours before cooking, it will cook very quickly, in 10-15 minutes. Soaking overnight is not recommended, as the beans begin to sprout, and this affects the taste of the cooked food. But fresh sprouts are tasty and healthy; they can be added to salads or smoothies.
Here comes one of the most delicious moong dal recipes with rice.
Ingredients:
- 0.5 cups of dry mung bean (soak in advance for 4-6 hours)
- 1 ripe tomato
- 1 clove of garlic
- 1 tbsp. l. vegetable oil
- salt to taste
Lean mung bean porridge or how to cook delicious moong dal
After standing in water for a few hours, the green peas will be saturated with moisture and become softer, and will quickly cook. Fill them with water 1 to 1. Place on the fire to cook until fully cooked. We wait until the mung bean is completely boiled, becomes like porridge, and almost all the water boils away.
Add the tomato, cut into small cubes, to the finished peas.
And garlic. And also salt and vegetable oil.
And simmer in tomato juice for another 3-4 minutes.
It should be served hot, since as it cools, the mung bean absorbs more and more water and becomes dry.
Bon appetit!
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For example, in the north of the country they prefer pilaf, fried meat, and dough products. In the south, they prepare many complex dishes from rice and vegetables, and make excellent desserts.
Today I decided to cook mashkichiri, a very tasty and nutritious dish made from mung beans and rice. For some reason I cook it very rarely lately. Although in vain, mung bean is a very healthy and nutritious product that should be included in our diet, due to its high content of fiber and fibre.
So what products do we need to prepare this dish:
- meat - 500 gr.
- mung bean - 1 glass,
- rice - 1 glass,
- onion - 1 piece,
- carrots - 1 piece,
- vegetable oil,
- salt, pepper, spices - to taste.
How to cook mung bean and rice porridge
So, let's start cooking, pour vegetable oil into a saucepan with thick walls (of course, according to all the rules, you need a cast-iron cauldron, but I don't have one; in Spain, cauldrons are a little tight), when the oil is hot, pour in finely chopped onions.
Fry until golden brown, then add meat to it, fry in the same way until a golden crust appears, of course my crust did not turn out golden, but the meat was slightly fried. Add finely chopped carrots and fry in the same way.
Now that all the ingredients are fried, pour water into the meat. When the water boils, add the washed mung bean and leave to cook.
The mung bean is cooked together with the meat until the mung bean shell cracks, about 30 or 40 minutes.
As soon as you see that the shell has burst, add rice. And leave to cook until the rice is completely cooked, stirring occasionally. Add water if necessary. The rice was cooked, and the meat and mung beans were ready along with it. That’s it, mung bean and rice porridge or mashkichiri is ready, you can serve it on the table, first sprinkled with herbs. Bon appetit.
P.S. It is often written that mung bean needs to be soaked overnight, but for this particular recipe there is no such need, because mung bean is cooked for quite some time together with the meat, then with rice.
