Masha Golden Beans How to cook. Bean "Masha": properties and cooking

lat. Vigna Radiata.

These are small green-shaped green beans, smooth to the touch with glossy glitter, the plants of the legume family.

Indians cultured this long-term grass in antiquity, it was the inhabitants of this state called it " mung.».

The historical homeland plant is Pakistan, India and Bangladesh, but on an industrial scale cultivate him in Indonesia, Myanmar, China, Thailand, in the Philippines and throughout the subtropical belt.

Bobov's breeding is also engaged in dry conditions of some of the states of America and the regions of Southern Europe, where harvests in two stages are collected: in June and November, this is due to the slow ripening of seeds.

How to choose

You need to choose transparent packaging so that you can check the product homogeneity (shape, shade). There should be wrinkles on the beans or the presence of inclusions, dark color spots. It is important to pay attention to the shelf life.

It makes sense to choose the "right" manufacturer. So, the most high-quality Mash is the one that is packed in Tajikistan, India, Australia and Uzbekistan. It is better to abandon the acquisition of Chinese and Peruvian Masha. It is believed that it is grown with the use of aggressive technologies.

How to store

At room temperature, Masha can be stored not one year, but than he is "older", the process of cooking will be longer, including mandatory soaking. Therefore, based on the shelf life on the package, try to use the product to this time. In a sufficiently dense bag or container, Mash does not change its qualities for 2 years since the manufacture. Store mung beans need in a dark, dry, well ventilated place.

In cooking

Masha is actively used in chinese cub -, Tajikistan, Turkmenistan, Uzbekistan, Korea, Japan, India and Southeast Asia. Masha is usually eating whole, germinated or lush. Starch from Masha is used for the gelation and production of one of the types of Chinese noodles.

In Chinese cuisine, the whole MASH is used for desserts or " sweet water", Chilled or hot. In Indonesia, the beans are popular as dessert, sweet cask, which is boiled with coconut milk, sugar and ginger. Mung is actively used in India to prepare the first dishes (for example, soup with spices), and also boil and served with rice.

In Tajik and Uzbek cuisine, there is a dish of Masha-Shalya, or Masha Kichiri, which is a porridge from rice and loose Masha with vegetable oil and added at the request of meat (beef, lamb), immature apricots for the season, postothum. Also, Uzbeks and Tajiks are preparing thick soup With these beans.

Lush mung (after removing the shell) has a light green shade and in Indian cuisine known as gave. A traditional dish is prepared from it, the name of Dhal, make a paste for filling, desserts and the main dish of Ayurvedic cuisine - "Kichari".

Masha sprouts are considered a typical component of Asian cuisine. Masha easily germinates per day (in relevant conditions).

From Starch Masha in Chinese cuisine cook noodles " funchoza" It is sold in dried, often under the guise rice vermicelli or noodles. Used in soups fried in fryer dishes, salads.

Calorie Masha

The caloric content of Mung beans is 347 calories, but despite this rather high indicator, Mash is considered a dietary product because it contains little fat. The gentleman in its diet includes vegetarians and raw foods, as a source of vegetable protein, minerals and vitamins.

Food value in 100 grams:

Useful properties of Masha

Composition and availability of useful substances

Masha - moderately calorie dietary productcontaining enough fiber, vitamins and proteins, it is capable of replacing meat successfully.

Useful and therapeutic properties

Beans with palm sugar leaves barely catchy aftertaste, with ginger and garlic they decorate the fragrance of dishes, and in combination with vegetables, peanuts, sauces, seafood, chicken and beef meat From Masha get satisfied primitive salads.

There are two most popular ways of cooking Masha:

• Method 1. Varka. It is necessary to pre-dunk the beans for several hours.
  The duration of soaking depends on your expectations - the harder you want to see the beans, the less time you need to soak. The lead Masha 30-45 minutes. Depending on the variety, the hardness of water and the utensils used.
  You can add to Masha passioned onions and carrots, vegetables, loose rice, mushrooms and season with sharp spices (for example, Chile powder, asafetide, coriander, Garam Masala and Curry) - It will make a dish more useful and much more tastier.
• Method 2. Exception. Sundered cultures consider the powerful energy resource. In the process of extinguishing the beans of them the nutritional value significantly increases. This process also makes it possible to reduce the content in fittam beans that prevent the absorption of various useful substances.
  The gentle sprouts of the Mung bean can be consumed independently, fresh, in salads or roasting in oil with spices and adding into dishes.
  The germination of beans takes 3-5 days, during which fresh water should be added to them as it evaporates, moisturizing gauze. Before germination, Mung needs to go through, rinse, get rid of garbage and broken grains. Beans are soaked in water room temperature for a whole night. Then washed with fresh water, shifted into a jar, covering it with gauze and tightly pulling the rubber band. After that, the jar with beans turn over and put in a bowl with a scored water at an angle of 45 degrees so that they are impregnated with moisture. Then the beans are cleaned in a dark place and washed as they dry in the same way.
  It is best to use Masha immediately after germination, when the size of Bob reaches about 1 cm. In this form, their "potential" is completely revealed, it is not necessary to redistribute the germs - the beans will become brown and not very tasty. In principle, in Marle, they can be stored in the refrigerator to 2 days, but it is better to use immediately.

Masha (Vigna Radiata)

Mash is a plant from the legume family. Belonging to the genus Vigna allows you to call Masha "Golden beans" (Phaseolus aureus). Another name of Masha, common in Asia, - Mung beans.

Beans have an oval shape, green and small size. They are smooth to the touch. The shell has a glossy shine.

History

Cultivated Masha in antiquity Indians: they gave Bobs the name "Mung" (in Hindi). The territory of India, Bangladesh, Pakistan is a historic homeland Masha. That is why the product has become traditional in oriental cuisines.

Masha's cultivation in industrial meaning is conducted in China, Indonesia, Thailand, Myanmar, in the Philippines and throughout the subtropical belt. Its breeding is engaged even in particularly dry locations of Southern Europe and the United States. Harvesting takes place in two stages: in November, and then in June. Such a process is associated with slow ripening beans.

Cooking

Masha finds use in the kitchens of Southeast and Central Asia, India, Korea, Japan. In China, Masha is called "Green Bob". As a rule, in Asian cooking, the product is boiled and eating entirely or crushed, purified. Sometimes they eat frosted beans.

The starch obtained from Masha is used in the manufacture of jelly. This substance becomes an ingredient of one of the types of noodles.

In Uzbek cuisine, a dish (vegetarian) is known, which consists of a crude Masha mixed with rice and vegetable oil. Such a dish is called Masha-Kichiri or Masha-Hourd.

Mash is boiled about 40 minutes without prior soaking. To taste, he resembles beans with a nut flavor. In the boiled form, Mash can be added to soups, used as a side dish for meat dishes.

In Asian cuisine, beans sprouts use (germinate, they have time for just a day).

Purified beans Masha have light green color. The paste produced in India is called gave (DHAL) and is a component, various creams, desserts, or their stuffing. It can be found in the composition of beverages, jelly and ice cream. Ayurvedic cooking uses a paste from Masha in his main dish, called "Kichari".

In combination with various sauces, vegetables, seafood, peanuts, chicken or beef meat from Masha, the satisfying and delicious salads. Mung beans "Friends" with garlic and ginger, decorating the fragrance of dishes. Masha with palm sugar creates a subtle, barely catchy charming aftertaste.

Fried in fryer Mash is an excellent oriental snack.

Composition and properties

Calorie and nutritional value Masha

Calorie Masha - 300 kcal.

Nutritional value Masha: Proteins - 23.5 g, Fats - 2 g, Carbohydrates - 46 g

Product description

Cultural Culture - mash- Comes from India. Small, green oval beans not so long ago were transferred from the biological genus "Beans" to the nearby Rod "Vigor". Despite this separation, many perceive Masha as one of the variation of beans, and in something they are right.

Masha acquired a special popularity in indian cuisine. From it is preparing the main dish of Aüverda - Kichry (Kichari). This is a spicy vegetarian dish, a mixture of stewed rice with a masham and fried in oil spices, sometimes with the addition of vegetables. In India it is actively used for soups, including sweets, and also prepare stew, seasoning with local spices, and adding a squeezed coconut. Making Masha for 6-12 h, rubbing then into the paste together with ginger and salt, fry like pancakes for breakfast. The combination of "Mash and Ginger", in general, is very popular.

Mung beans are actively used in Asia. There they are called "Green Bob" and are prepared in China, Japan, Korea and in other countries of Southeast Asia. Eating entirely, raw, or gentle. In China, the starch from the Mung bean is used for the gelation and production of funchose. I am preparing ice cream, drinks, and paste from Masha Start lunar chinese cookies And rice klochki. In Japan, bean vermicells are made from green beans and germinate for obtaining legumes. In the Philippines stew with shrimps and fish or chicken and pork. In Indonesia, Mash is a popular cupcake filling.

Love mashand in Central Asia. For example, Mashhourd is one of the most famous soups in Uzbekistan. He is home: in a restaurant, cafe or teahouse is unlikely to bring him to taste. Following the covenants of old chefs "Masha Oil Loves," in addition to rice and vegetables, a large number of roasted fat and lambs use a large number of rice and vegetables.

In general, Masha is great for the preparation of garnish, soups, worshipers and stew.

As for the sprouts, in Chinese cuisine they are roasting with garlic, ginger and green LucSometimes with pieces of salt dried fish. Raw seedlings are used as a filling for Vietnamese Spring Rolls. In Korea they are blanched, and then mixed with sesame oil, garlic and local spices.

Masha - nutritious, useful and satisfying product. It is rich in fiber, group vitamins in and phosphorus. Like beans, Mash is a source of vegetable protein and reduces the amount of cholesterol in the blood.

How to cook

Dry beans mashno need to soak. Mash is brewed about 40 minutes and to taste resembles beans with a nut flavor. It is necessary to salt it 10 minutes to the end of cooking.

To germinate, dry beans just pour water. They can be found on sale, there they will simply be called "sprouts (seedlings) of beans."

Masha's beans is a cereal crop of a kind of vigor. Otherwise, this plant is called Mung or Golden beans. This is an annual plant up to 1 m in height. During the ripening period, small beans are formed, inside which small seeds of yellow or olive color ripen. Read more consider how the grains of Masha look like, in the photo.

This variety of beans in Indian cooking is especially popular. It is the main ingredient for the preparation of the main Ayurvedic dish of Kichari. It represents stewed Figure Masha and spices fried on oil. Sometimes vegetables are added to it. In India, soups, stew, sweet meals are preparing soups from Masha.

In Asia, this plant is called green beans. They are used in cooking like sparge beans., eat raw or in the form of seedlings. Of them make vermicells, filling for pies and cakes, add to salads, stew with fish or meat.

In Central Asia, Masha is preparing homemade. In addition to the beans, rice, vegetables, lamb, roasted fat and spices add to it. In general, this variety of beans is suitable for the preparation of garnings, soups and salads.

To taste, Mash is very similar to ordinary beans, but with light nuts. From ordinary pea or beans, Mash is characterized by fast cooking. These beans do not need preliminary soaking. Cutting for 40 minutes makes them soft. The product does not provoke a bowl of the intestines. Therefore, dishes from Masha can be given even to small children.

How to choose beans mash

You can buy mung beans in special stores for vegetarians. There this product is sold for culinary purposes, but it can be used as a sowing material or to obtain seedlings. When buying pays attention to the following details:

1. It is better to choose a product in a transparent package so that you can look good to consider the product without opening it.
2. Grains must be oval shape, smooth and shiny. Good Masha is green, uniform painting. Skin must be without damage, with glossy glitter.
3. Seeds must be small, the same size and shape.
4. If the beans buy for germination, then minor grains are suitable. They will give processes faster.

Before buying pay attention to the date of manufacture. Mash is suitable for cultivation and eating for 24 months.

Composition and calorie

Per 100 g of beans mung nutritional value is:

• 23.86 g proteins;
• 1.15 g of fats;
• 62.62 g of carbohydrates;
• 16.3 g of fiber.

Calorie 100 g dry golden beans is 347 kcal. Heat treatment Reduces this value greater than 3 times. After boiling, their calorie decreases to 105 kcal. Even below calorie. It is only 30 kcal.

Benefit and harm

The chemical composition of mung beans determines its useful properties:

1. Regular use of dishes with beans MASH allows you to reduce the content harmful cholesterol in organism. As a result, the composition of the blood is improved, the work of the heart and blood vessels is normalized.
2. Reduced blood sugar levels.
3. The walls of the vessels become more elastic.
4. Immune protection of the body increases.
5. Bean has a soft diuretic effect.
6. The use of seedlings from beans Masha helps to cope with inflammatory processes.
7. Mung variety beans are part of the dietary menu for overweight people.
8. The use of seedlings helps to improve brain activity, strengthens memory.

It is believed that with regular use of the seedlings, Masha decreases the likelihood of the development of cancer. But this hypothesis of therapeutic action has not yet found scientific evidence.

Mash's beans do not have contraindications to use and does not harm human health. The exceptions are cases of individual intolerance to this product by the body.

How to grow beans mash

Golden beans refers to thermal-loving plants. After the appearance of sprouts, no less than 100 days passes before the start of harvest. For the short Russian summer, the harvest does not have time to ripe. Therefore, for successful cultivation in the cool climate of the Central Strip of Russia or in Siberia it is planted ensure. In the southern regions of the country where summer is roast and long, sow golden beans can be seeds directly into the ground.

The plant grows well at temperatures above +35 degrees. For regions with a cooler climate, it is recommended to plant varieties resistant to low temperatures.

Golden beans grows well in loose, moisture-permeable soil. Clay soils with a similar location of groundwater is not suitable. In such a soil, the root system begins to heat, the plant is badly growing and gives a small harvest.

Plot for growing this plant is chosen in an open and well-lit place. It should be well lit and protected from cold northern wind. Seedlings are transplanted into the ground when the warm weather is finally established, and the soil warms up to +15 degrees at a depth of 10 cm.

Mung beans do not tolerate drought. Therefore, plants are watered regularly, soil does not drive. The height of the bushes of this plant reaches 1.5 meters. Therefore, it is recommended to tie them to the support.

The crop is assembled as the beans ripening in several stages. The collected beans leave in the shade to the complete drying of the sash. The grains are then released from the shell and fold in bags of natural tissue. So that they do not start bugs, several cloves of garlic or bay leaf are stacked in bags.

Masha can be harvested green, in the state of dairy ripeness beans. Then the pods are cut into parts and used in cooking. You can freeze them in freezer. In this case, the chopped beans are recommended to be decomposed by portions into packages so as not to defrost too much product.

Green bean germination

Already ready-made seedlings are sold in the stores of vegetarians and in the departments with products for healthy nutrition. But not everyone has the opportunity to visit a similar store. Therefore, in most cases, green beans germinate independently.

Before germination, the beans go through and remove all damaged grains. Then selected seeds are washed under the jet cold water And lay out on a sieve or colander so that the glasses are excessive fluid. On the bottom of the flat dishes are layered in several layers and moisturized gauze. Wash beans in one layer are poured on it. From above, grain is closed with a second chungy wet gauze.

Plate put in a warm place to germinate grains. Periodically, their state is checked. If the gauze dried, it is moisturized again. The first sprouts are gluing in a day. They give them a few days to germinate and then eat in food.

On a note!

Sometimes the seedlings Masha is proud. To get rid of an unpleasant taste, they are scald with boiling water.

Use in cosmetology

Mung beans have an antiseptic effect, slow down age changes. Thanks to these properties, they are used in cosmetology. The daily use of seedlings into food is rejuvenated by skin cover, smoothes small wrinkles, removes unnecessary pigmentation.

Grain grinding in powder, make cleaning and rejuvenating masks. It is mixed with a small amount of any tonic and apply for 15 minutes on a face like a mask. Then the masks are cleaned with skin cover, as a scrub. This procedure deeply cleans the pores and aligns the shade.

Masha's beans include copper, hair beneficial. Therefore, from crushed raw materials make useful masks that improve the structure of the strand. For this, the bells are crushed into powder mix with green teaIf the hair is fat. For dry strands, powder is bred olive oil. Additionally, you can enter others useful ingredients - Cottage cheese or egg yolk. This mass is distributed over dry, unwashed strands for 15 minutes. After that, wash off with shampoo.

Recipes cooking dishes with golden beans

Mung and seedlings of them are often used in Asian cuisine. They are added to soups, prepare on their basis pilaf, stew, salads and noodles. Sometimes crushed beans are added to pastries. Many recipes from Masha are simple, their cooking takes a little time. As a result, tasty and nutritious dishes are obtained.

Soup from Masha

In this dish, golden beans is the main component. For a more saturated taste, lamb, onions, carrots are added to it. The result is a tasty and nutritious dish.

Ingredients:

• 1 medium-sized bulbs;
• 1 small carrot;
• 300 g Masha;
• 1.5 liters of water;
• 2 tbsp. l. tomato paste;
• vegetable oil for roasting;
• 200 g lamb.

How to cook:

Beans are poured with water and leave for 45 minutes to swell. During this time, the vegetables are clean, cut into small cubes and roasted in a small amount of vegetable oil.

With beans, the fluid is drained and shifted into a separate frying pan. There are added there tomato paste. The meat is cut in small pieces and sent to the beans. Pour some oil and roasted all together.

All ingredients are connected in a saucepan, plotting 1,5l water and dried until the beans reach full readiness.

Masher and Rice Bean Pilaf

This pilaf can be prepared with or without meat. The dish is very satisfying. Therefore, the meat in it is optional.

Ingredients:

• 100 g of carrots;
• 100 g onions;
• 300 g of lamb meat;
• 100 g rice;
• 100 g Masha;
• spices for the Plove to taste;
• water;
• vegetable oil for frying;
• 1 head garlic.

How to cook:

Masha is soaked in water for 40 minutes. Onions are cut by half rings, and carrots are small straw. Vegetables shift into the boiler and roasted on vegetable oil. Add a finely chopped lamb and continue to fry. The boiler shifts the washed rice and mash, from which the liquid is preliminarily drained. Add spices and poured water so that the contents of the boiler are completely closed. Close the boiler with a lid and stands on a small heat until the moisture evaporates. A few minutes before readiness in the center of the Ploves put garlic head cleaned from the upper husk.

Before serving the pilaf mixed. Garlic remove and thrown out.

The beans are one of the most ancient cultures and spread over the whole globe, in our regions, multicolor, ordinary and Lima are growing more often. The most common - ordinary, which is divided into vegetable varieties (there are no coarse fibers and the parchment layer), semi vegetable varieties (contain coarse fibers) and raised varieties (not fleshy, rigid with a large content of fibers).

Golden beans

Golden beans or mash or mung beans are a legobose culture that began its existence in India, actually have a green color. In India, they make a lot traditional dishes, pasta, which is used as stuffing, and even desserts.

But golden beans are popular not only in India, but also in Asia, Korea, Japan, where it is eaten by whole, gentle and lush. Masha also produces a special noodle and a gelling component. It is considered light food, which contributes to meditation and intellectual activity. We are not so popular with us, although it deserves, so there is nothing better for dietary food.

Mung beans are rich in vitamins, dietary fiber, various minerals, including phosphorus, magnesium, calcium, iron, potassium, etc. Also contains the most valuable vitamin B6 and carotene for the nervous and immune system. Beans are very satisfying and tasty with proper processing, they consist of 50% starch, 28% protein, 4% fat. The greenery of beans is often fed and cattle, as nutritious and well accepted by them, contributes to an increase in milk's head.

Store green beans for subsequent sowing and processing are recommended in a cold place where it is sufficiently dry, interfere with the beans with garlic and dried mint, to protect raw materials from diseases and any harmful liveliness.

Growing

Golden bean is a high plant, which is also in the end, with the above-ground part, so requires a backup. It should be borne in mind that it is a thermal-loving plant, therefore it is difficult grown in the northern regions.

The vegetative period of golden beans from eighty to one hundred and ten days, so it must be sown on the garden at once, as soon as the Earth warms down (it should be at least 12 degrees) and it will be clear that they do not threaten frosts on the soil. It is desirable to make an autumn in the fall, to the place where Mash will land, in this case the culture can not fertilize. Bobs will need potassium and other fertilizer. Mung beans need to regrefully water, they do not tolerate droughts, it is better to make a cup of but less moisture than rarely flood plants.

Culture grows perfectly in places where tomatoes, root, potatoes were previously grown. It is not necessary to heat where the legumes grew earlier, general microbes and pests of legumes may continue in the ground.

Close up seeds to a depth of no lower than four centimeters, between beans need to be preserved about twenty centimeters of the distance, and between the rows - about forty centimeters. Preferably before sowing the seeds to dunk the clock at ten, and then put in wipes to germinate or if it is supposed to search a large number of seeds, arrange them in wet bags. Also standing in water for soaking, add funds containing tube bacteria, and microfertres, in which there is molybdenum and boron.

If the soil temperature is suitable, the moisture will be enough, after a few days the proof sprouts will appear on the surface of the Earth. It should be traced that the soil crust has not been formed on Earth, it must be removed by loosens, a month after the mass appearance of germs, it is necessary to do between ordinary cultivation.

It will be necessary to constantly loose, dip the plants and remove weeds, the last is especially important for harvesting, since the ripening of beans is stretched in time, it is necessary to collect the already ripened pod, leaving others, and in the greenery of weeds it will be difficult to do. To facilitate your work in the fight against weeds, it is better to make herbicide in the fight, and in the spring, the soil spraying also also with a fire, after the appearance of the heads of the bean, it is impossible to use.

Golden bean diseases

It can be said that Mung's beans are not particularly susceptible to diseases, but you can face anthraznosis, especially it easily spreads with a thickened planting and high humidity.

Annznosis is a disease that cause imperfect mushrooms. Sick plants are covered with ulcers and dark spots, which, as the disease develops, merge, leaves will be dried, dried, dry and then fall. The antraznosis affects the entire aboveground part of the beans, which is why the beans begin to rot. Transmitted by means of soil, infected seeds and plant residues, especially "buffs" at moderate temperature and high humidity.

The struggle reduces through the burning of all plant residues after the harvest is collected, to partial cutting or removal of the entire infected plant, spraying the landings with one-thorough bordeaux liquid or "champion". If the spraying is carried out at the initial stage of the disease, it is easy to avoid massive damage to all crops, otherwise the anthyraznosis will quickly cover all plants and significantly reduce the yield.