Mash is a plant of the family. pulse, of the genus Vigna. It is one of the most ancient legumes, originally from India, Pakistan and Bangladesh. Currently, mash is known in many countries, often used in Asian national cuisine. The first and second dishes are prepared from masha, and pancakes, pasta, noodles, cream, ice cream and even drinks are made from flour made from masha.
Unlike beans and peas, mung bean is quickly cooked. It does not need to be soaked, it is prepared for 40-50 minutes. Mash does not cause intestinal swelling; even small children eat it with pleasure. In Sweden, pediatricians recommend mothers to feed their children over 6 months with boiled and mashed babies. With a wave you can cook a large number of a variety of dishes. Mash goes well with meat, vegetables and rice.
The protein content in Mache is 23 grams (on 100 gr. Legumes), and it is almost completely absorbed by the body. Vegetable fat is not so much - just 2%, but they are polyunsaturated and have a positive effect on metabolism. Mash is rich in carbohydrates - 44 grams of carbohydrates in 100 grams of the product, these "slow" carbohydrates for a long time will give a feeling of satiety. Beans also contain calcium, magnesium, phosphorus, potassium, sodium, selenium, iron, and copper. Mash is a very useful product and quite nutritious: 100 grams of mash contains 300 calories.
Prepare a full dinner with masha and vegetables.
- Mash - 150 gr.
- Carrots - 1 pieces.
- Leek -1 / 2 Stem
- Dried tomatoes - 5 pcs.
- Bunch of greens
- Sol - 1 tsp.
- Provencal herbs - X. l.
- Garlic - 1 clove
- Sunflower oil
We iterate and wash the machine. Fall asleep beans in 300 ml. hot water, boil for 40 minutes.
While boiled mung bean we prepare vegetables. Carrots - three on a medium grater, leek - cut into half rings, dried tomatoes - strips, garlic and greens - finely chopped.
Pour onion and garlic on a preheated and oiled pan, fry over low heat for 10 minutes, stir.
Send the carrots to the pan, stir and simmer the vegetables until the carrots are soft.
It is time to add dried tomatoes, herbs and Provencal herbs, as well as seasoning with salt to taste. Do not forget to mix, simmer the vegetable mixture for another 7 minutes.
Add stewed vegetables to cooked mash, mix, if necessary, then salt and pepper. Keep the lid on the 5 minutes on low heat.
Mash with vegetables is ready! Fragrant, crumbly and incredibly tasty! We put it on plates and start eating, you can serve mash with meat or fish, and I like to eat it that way, because it is useful and nutritious. Enjoy your meal!