Mung beans, or mung beans, or golden beans, are a close relative of the kidney bean that have cute, miniature green seeds. Mung bean is widely used in Indian, Japanese, Chinese, Thai, Korean, and Uzbek cuisine; in Russia it can be found in markets and large supermarkets.

Like all legumes, mung bean is rich in proteins, but unlike beans and peas, it does not require long cooking. Mung bean germinates well; porridges and soups are prepared with it, for example, the spicy Indian soup dhal. The easiest way to cook mung bean is to cook it with rice. The result is a tasty, satisfying, balanced dish, rich in proteins, carbohydrates, fiber, microelements and B vitamins.

Ingredients for rice porridge with mung bean

• 1 cup masha,
• 1 cup long grain rice,
• 4 cups of water
• Salt, pepper, oil to taste.

How to cook mung bean with rice

Boil water, rinse thoroughly in separate containers and sort out the mung beans and rice. Pour mung bean into boiling water and cook over low heat for 5-7 minutes. Then add the rice, bring to a boil, add salt and pepper and cook for another 10-12 minutes over low heat. When all the water has been absorbed, add a little butter or vegetable oil to the pan, stir and let sit for a few minutes.

Boiled mung bean with rice is especially tasty accompanied by fresh or pickled vegetables; it can also serve as a side dish for meat or fish.

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

1. 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.
2. 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.
3. 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.
4. 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.

Uzbek cuisine is one of the most colorful in the east. Some Uzbek recipes have a centuries-old history, and cooking is accompanied by various rituals that have survived to this day. There are more than a thousand recipes in the country that go back to ancient times, the times of the Turkic and Mongol invasions. Moreover, in different regions of the country the same dishes can be prepared differently.

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.

Mung beans are a cereal from the legume family, also known as mung beans. Very common in Central Asia and the East. Dishes with it turn out to be very satisfying and tasty.

Mung bean is very useful for the female body, has cleansing properties, contains B vitamins, magnesium, potassium, sodium and iron. Soups are cooked with mung bean and side dishes are prepared. Before cooking, it is better to soak the mung beans in water for at least half an hour.

A simple recipe for mung bean porridge and rice from oriental cuisine step by step with photos. Easy to prepare at home in 40 minutes. Contains only 23 kilocalories.

• Preparation time: 30 min
• Cooking time: 40 min
• Calorie Amount: 23 kilocalories
• Number of servings: 2 servings
• Occasion: Fasting, dinner

• Complexity: Simple recipe
• National cuisine: Eastern cuisine
• Type of dish: Second courses
• Cooking technology: Cooking

Ingredients for two servings

• Onion 1 pc.
• Corn oil 2 tbsp. l.
• Mung beans (mung beans) 160 g
• Carrot 1 pc.
• Allspice 1 g
• Long grain rice 130 g
• Salt 3 g

Step-by-step preparation

1. To prepare porridge we will need: rice, mung beans, onions, carrots, vegetable oil.
2. Chop carrots and onions in a way convenient for you. I always chop carrots and don’t use a grater.
3. Fry onions and carrots in a small amount of vegetable oil. Any oil will do.
4. Add washed, pre-soaked mung beans. Pour in 1.5 cups of water and cook for 25 minutes over low heat, covered. Try a mung bean grain; if it breaks through easily, then the mung bean will soon burst and you can add rice. If the water suddenly boils away earlier, it’s okay, you can add boiled water again.
5. At this stage, place the washed rice in a saucepan. It is better to take non-starchy, hard rice varieties, those that are suitable for pilaf. In this case, the Uzbek variety Laser is intended specifically for pilaf.
6. Pour water over the rice with mung bean again until the water covers the cereal by 1 cm. Add salt and pepper to taste. Some housewives immediately pour all the water along with the mung bean, then the porridge will not be crumbly. Whoever likes it. Cook covered until the water has completely evaporated and the rice is soft.
7. Mung bean and rice porridge is ready. Taste it for salt and serve. The same porridge is prepared with meat. Usually served with yogurt and fried onions in tomatoes. Can be used as a regular side dish. Bon appetit!

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