Today we will prepare mung bean dal. Mung bean is a popular legume crop in the East, unusually rich in protein. Mung bean is widely used in Indian cuisine. It is eaten whole and chopped, polished and unpolished, and also sprouted. Boiled mung bean has a mild herbal taste and a light nutty aroma; it does not need to be soaked; it cooks for a relatively short time - 40 minutes. Used for making soups, in sprouted form - for making salads and in combination with rice. Dal is a thick soup. In India they do not eat thin soups such as borscht. Instead of soup, they prepare dals from various pulses.
So, to prepare two servings of dal we will need:
mung bean 0.5 cups small carrots 1 pc. yellow bell pepper- half a tomato 1 pc. ghee (or vegetable oil) 2 tbsp. salt 1 tsp. bay leaf 2-3 pcs. ground coriander 0.5 tsp. ground black pepper 0.5 tsp. asafoetida 0 .5 tsp ground shamballa - on the tip of a knife greens (dill, parsley)
Mash needs to be washed
make sure there are no pebbles there, fill the pan with water, adding salt and bay leaf.
You can first pour 700-800 ml of water. You can add more if it boils too much and the dal seems too thick to you. When it boils, reduce the heat to medium or low - make sure the water is just simmering. Close the lid loosely.
At this time, grate the carrots and cut the pepper into cubes.
Pour boiling water over the tomato, i.e. blanch.
Let it sit in boiling water for about 10 minutes, you can turn it over at some point if it is not all covered with water. Then we will remove the peel from it.
Melt the butter in a frying pan and fry the spices for a few seconds.
Add carrots and peppers, fry over medium heat for about 15 minutes, stirring occasionally.
When the mung bean has cooked for about 30 minutes, add the vegetables to the pan and let it cook for another five minutes.
At this time, peel the tomato and cut it into slices.
Then add it to the dal,
cover with a lid and leave on the fire for another 5 minutes. Turn off, add greens,
mix and the dal is ready!
You can try making this dal from lentils or split yellow peas. It will also be very tasty.
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Mung bean, the recipes for which are amazing in variety, has high nutritional value and decent taste characteristics. Bean groats are especially in demand during Lent; they are included in the menu of vegetarians and those who adhere to healthy eating.
How to cook mung bean?
Mung bean dishes, as a rule, are not intricate in preparation, but have their own generally accepted technological features.
- Before use, the cereal must be washed and, if necessary, soaked or sprouted.
- Delicious mung bean dishes can be prepared as a side dish or as an independent dish, supplementing boiled or stewed cereals with vegetables or meat.
- Mung bean soups are incredibly healthy and rich, and even without adding meat they are nutritious.
How to make mung bean soup?
Mung bean soup, the recipe for which will be presented next, can be prepared in meat broth with the addition of meat or in vegetable broth in a purely lean composition. If desired, legumes are supplemented with rice, millet, other cereals, or vegetables, fresh or pre-sautéed. vegetable oil.
Ingredients:
- mung bean – 100 g;
- potatoes – 3 pcs.;
- tomatoes – 2 pcs.;
- carrots and onions – 1 pc.;
- cauliflower or broccoli – 150 g;
- greens – 1 bunch;
- vegetable oil – 50 ml;
- garlic – 1-2 cloves;
- salt, pepper, bay.
Preparation
- The mung bean is soaked for several hours, after which it is boiled until almost done.
- Add potatoes, and after 10 minutes of cooking, onions and carrots sauteed in oil, cabbage inflorescences and diced tomatoes.
- Season the hot dish to taste with salt, pepper, garlic and herbs, and boil for 5 minutes.
How to cook mung bean as a side dish?
Mung bean as a side dish is a simple and easy-to-follow recipe for anyone, even a novice cook. If necessary, the grains can be boiled without pre-soaking, increasing the time heat treatment. The frying composition can be expanded by adding other vegetable ingredients and seasonings.
Ingredients:
- mung bean – 200 g;
- tomato and onion - 1 pc.;
- vegetable oil – 40 ml;
- garlic – 1 clove;
- salt, black, red and allspice pepper.
Preparation
- Mung beans are pre-soaked in cold water, then boil until tender, adding salt at the end of cooking.
- Fry the onion in oil, adding garlic, three types of pepper and chopped tomato.
- Spread the roast onto the prepared cereal and mix.
The following recommendations will help you figure out how to deliciously cook mung bean in the form of porridge. In this case, legumes are combined with rice, instead of which you can take buckwheat or another cereal. A nutritious side dish can be turned into a delicious filling meal. independent second dish, adding any meat to the composition.
Ingredients:
- mung bean – 200 g;
- rice – 150 g;
- carrots and onions – 1 pc.;
- corn oil – 40 ml;
- salt, allspice.
Preparation
- The mung bean is soaked for several hours, after which it is poured with two glasses of water and boiled until soft.
- Add onions and carrots fried in oil and rice, top up hot water until covered by a centimeter, season to taste with salt and pepper.
- Like all other mung bean dishes, prepare the porridge until the cereal is boiled and the water is absorbed.
Sprouted mung bean salad - recipe
Mung bean is especially useful, vegetarian recipes for which require preliminary germination of the grains. The product is poured overnight until covered with clean cool water, after which it is washed and placed thin layer between two pieces of moistened cotton cloth until sprouts 1 cm or more long are obtained.
Ingredients:
- sprouted mung bean – 350 g;
- garlic – 2 cloves;
- onion – 1 pc.;
- vegetable oil – 100 ml;
- soy sauce – 40 ml;
- balsamic vinegar – 1 tbsp. spoon;
- seasoning for Korean carrots – 1 teaspoon;
- salt.
Preparation
- Sprouted mung bean is blanched in boiling salted water for 1.5 minutes, allowed to drain and cool.
- Fry in hot oil until brown onion, remove it, and pour the oil into the mung bean.
- Add squeezed garlic, pepper, salt and vinegar and mix.
- Sprouted mung bean in salads - recipes that require infusion for at least an hour and then serving in a salad bowl.
Mung bean hummus - recipe
Those who like mung bean puree will especially like hummus recipes. The following is a version of a snack made from sprouted grains, instead of which you can simply take cereal that has been soaked for 12 hours or by boiling it first until soft in a container of water, adding salt to taste at the end of cooking.
Ingredients:
- sprouted mung bean – 300 g;
- sesame paste – 50 g;
- garlic – 2 cloves;
- olive oil – 50 ml;
- greens – 50 g;
- lemon juice – 1 tbsp. spoon;
- sun-dried tomatoes or paste – 1-2 teaspoons;
- water – 100 ml;
- salt, paprika.
Preparation
- The beans are sprouted, washed, and placed in a blender container.
- Add the ingredients from the list one by one, beating the mixture until smooth each time.
- Dilute the paste to the desired consistency with boiled and cooled water.
- Transfer the prepared hummus into a bowl and pour over olive oil and sprinkle with ground paprika.
Mung bean with vegetables - recipe
Suitable for a healthy diet, vegetarian and mung bean, the recipes for which involve combining the product with vegetables. The cereal should initially be boiled with or without pre-soaking until almost cooked, and then simmered until soft with vegetable accompaniment.
Ingredients:
- mung bean – 300 g;
- onion – 1 pc.;
- carrots – 2 pcs.;
- eggplants – 150 g;
- bell pepper – 200 g;
- tomatoes – 350 g;
- garlic – 4 cloves;
- vegetable oil – 50 ml;
- lemon juice – 1 teaspoon;
- salt, pepper
Preparation
- The mung bean is boiled until almost done.
- Fry chopped onions and carrots in oil.
- Add pepper slices and eggplants and fry for 5 minutes.
- Season the vegetable mass to taste, add mung bean, simmer under the lid until the ingredients are soft.
Mung bean falafel - recipe
They will help you prepare delicious simple mung beans - an oriental snack, for the preparation of which, in addition to of this variety legumes often use chickpeas. Instead of onions and garlic, you can add asafoetida to the crushed mass. Finished goods Be sure to place them on napkins to absorb excess fat.
Ingredients:
- mung beans and chickpeas – 200 g each;
- onion – 1 pc.;
- garlic – 4 cloves;
- flour – 5-6 tbsp. spoon;
- dill and parsley – 0.5 bunch each;
- cumin, coriander, pepper mixture, curry, cumin;
- salt, oil for frying.
Preparation
- Soak and then boil the mung beans and chickpeas until tender.
- Grind the legumes in a blender, adding herbs, onions and garlic.
- Season the mass to taste with salt, cumin, coriander, curry, cumin and pepper mixture, stir, adding flour in the process.
- Roll the resulting mass into balls and fry in hot deep fat until golden brown.
Mung bean with mushrooms - recipe
Mung bean is incredibly tasty, the recipes for which involve adding mushrooms to the dish. And always available champignons and fragrant, exquisite forest boletus will be at home here and will transform the characteristics of the dish only for the better. To obtain a lean version, exclude eggs from the composition, replacing them with additional vegetable components if desired.
Ingredients:
- mung bean – 300 g;
- mushrooms – 600 g;
- eggs – 4 pcs.;
- garlic – 4 cloves;
- vegetable oil – 50 ml;
- salt, pepper, spices.
Preparation
- Soak for several hours, wash, and then boil the mung bean until completely cooked.
- Rinse, chop the mushrooms into plates or slices, fry in vegetable oil, adding garlic at the end of frying. Forest mushrooms pre-boiled.
- Add mung bean, seasonings, spices, mix and heat for a couple of minutes.
- Like other similar dishes with mung bean, the dish is served on its own or as a side dish.
Mash kitchari - recipe
The following recipe is not suitable for those who are looking for mung bean dishes with meat, but it will please those who are committed to healthy and healthy nutrition. - the main dish of Ayurvedic cuisine, it is prepared with rice and a variety of aromatic spicy additives, the composition of which can be selected based on individual taste preferences.
Ingredients:
- mung bean – 100 g;
- rice – 180 g;
- water – 1.5 l;
- melted butter ghee – 3 tbsp. spoons;
- cloves – 2 buds;
- cinnamon – ¼ stick;
- curry leaves – 3 pcs.;
- black mustard – 1 teaspoon;
- turmeric – 0.5 teaspoon;
- salt – 1 tbsp. spoon.
Preparation
- Add cinnamon, cloves, and mustard seeds to the heated oil.
- After a minute, add curry and turmeric.
- Place washed mung beans and rice in spicy oil, fry for a minute, add water and add salt.
- After boiling, cover the container with a lid and cook over moderate heat for 25-30 minutes.
- The dish is served with lime and.
How to cook mash mash in Korean?
Korean Mash Mash is a recipe for lovers of spicy dishes with a hint of spice. The sprouts obtained after sprouting the grains are used as the basis for the snack. You can make them yourself or purchase them ready-made in a retail chain. The amount of red hot pepper is adjusted to taste.
Ingredients:
- sprouted mung bean – 500 g;
- onion – 1 pc.;
- garlic – 5 cloves;
- sesame – 0.5 teaspoon;
- sugar – 0.5 teaspoon;
- oil – 2 tbsp. spoons;
- red flakes hot pepper– 2-3 teaspoons or to taste;
- soy sauce – 1-3 tbsp. spoons;
- salt, pepper
Preparation
- Mung bean sprouts are thrown into boiling water and boiled for a minute, then drained in a colander.
- After cooling, add squeezed garlic.
- Fry sesame seeds and onions in oil, add chili, fry for a minute and pour over the sprouts.
- Add soy sauce, sugar, salt and pepper to taste, mix and let stand for 15 minutes.
How to cook mung bean in a slow cooker?
Will help you cook delicious mung bean in a slow cooker, recipes quality application cereals in cooking and basic recommendations for improving the taste of dishes involving this variety of legumes. The product combines most harmoniously not only with vegetables, but also with meat: pork, veal or chicken fillet.
So, the culture that came from the East - unusual looking green beans, fresh in appearance and quite attractive. Because of the bright salad, appetizing shade, you just want to add them to traditional dishes. After all, it’s white and we’re already pretty tired of it, but mung beans have a slight nutty flavor and a delicate aftertaste. But how to cook mung bean so that all these qualities appear?
Traditionally, these beans are prepared by the Turks. They are also found in Chinese, Thai and even maritime Japanese cuisine. Hindus especially reverence mungi - even their name comes from Sanskrit. So if you go to Indonesia or Indochina, they will definitely tell you how to cook mung bean.
It is used both whole and in crushed form, both unpolished and with the husk cleared of the top layer. Especially popular now are nutritious ones with a creamy taste. After all, these beans consist of 24% protein and can act as a complete substitute for meat or eggs in various diets. Among other things, mung bean contains much more fiber and vitamins than cereal dishes. That is why he is revered by wise people from the East.
What do these exotic beans look like? In appearance, mung bean is small and round, dark green or light green in color, with a light spot. For some reason it is confused with beans, but it does not even belong to this genus. By the way, Indians who know how to cook hundreds of mung beans in various ways, they call dishes made from it with the general term “dal”. To fry, stew, boil or otherwise cook these beans, they do not need to be soaked, like kidney beans. This frees up housewives’ hands and simplifies the culinary process itself.
And another interesting fact: sprouted soybeans in supermarkets are often sprouted mung beans. And this is not bad: even nutritionists recommend eating it raw and slightly soaked in water. Although you can prepare more interesting types of dishes from it. Take, for example, the same dal, as the Indians themselves prepare it. You will need the following ingredients: 5 glasses of coconut milk, 1 onion, cilantro, a glass of crushed mung bean, 2 teaspoons of black mustard seeds, spices (turmeric and cumin are best), you can also add green chilies - no more than two peppercorns.
How to cook mung bean using this method? Chop the onion and fry in melted butter until soft. Then add turmeric, cumin and chopped chili. 2 minutes after frying, add moong, a little water and simmer for another 15-20 minutes. Add cilantro just before serving.
There are others interesting dishes from mung bean: for example, bean sprouted salad.
You will need approximately 200 g of mung bean, which must first be soaked in cold water. For mung bean to germinate, you need to leave it in a cool and sunny place for a day or two. You can cover with a lid or gauze. Make sure it doesn't get stuck or moldy.
Now we prepare a salad from it. To begin with, the sprouted mung bean needs to be boiled a little - no more than 1.5 minutes in boiling water, so that the freshness is not lost. Then place in a colander, pour in oil in which to pre-fry the onion. Seasonings - salt, pepper, vinegar or garlic to taste.
