Mash, a recipe for the preparation of which is not known to everyone, is a rare guest in our markets. This is a bean crop that is grown in Central Asia - more often in Azerbaijan and Uzbekistan. In Russia, its popularity is much lower than, say, lentils.
And this is a big omission, because mung beans
(beans, recipes with which are more popular, and even less useful) are just a storehouse of
vegetable protein, phosphorus and calcium. These small bright green ovoid beans were considered in India and China to be the best food for children, the elderly and debilitated patients. Masha also has a lot of vitamin C. It is indispensable in the diet for those who want to improve their shape, have diabetes and just those who love exoticism and variety in food. If you bought mash on the market, the recipe by which you can cook it will tell you to put it out, cook or grind it into flour. In addition, you can sprout this product and use sprouts in salads.
Mash. Potato recipe
A glass of legumes, four glasses of water, three hundred grams of potatoes, five tomatoes, a spoonful of tomato paste and vegetable oil - that’s all you need. It is very advisable to supplement the recipe with a mixture of spices, they will make a tasteless mung bean (the recipe allows variations - you can take eggplant instead of potatoes) to sparkle with new colors. You need cumin seeds, chili, garlic, fresh ginger, turmeric, salt, sugar and curry. Mash boil in a large amount of water, boil the potatoes separately. Discard these products on a sieve. Chili, garlic and ginger chop, rub. Cut tomatoes into cubes or slices. Fry cumin seeds in a pan, add the remaining spices, salt, sugar, tomato and tomatoes. Then put the prepared mung and potatoes in the resulting sauce, stew a little and serve, sprinkled with cilantro or parsley. You can boil rice as a side dish, and serve unsweetened yogurt as an additional sauce.
The recipe for "mash-mash" - fried eggs in Bulgarian
This dish is similar to Italian fritatta - an omelet with various toppings that add satiety to the dish. The Bulgarian version includes feta cheese, paprika, tomatoes, onions and a lot of greens. For two servings of fried eggs, you need to take three eggs. And the amount of vegetables can vary depending on your taste. Paprika is better to take multi-colored - this will improve the appearance of the dish. Thoroughly peel the onions, cut into thin rings. In preheated butter, it is necessary to fry it until browned, and in the meantime, prepare the tomatoes - peel (doused with boiling water beforehand) and chop into small cubes. Put in the pan to the onion. Pepper to clean the partitions (they can give bitterness) and seeds, chop and put on the fry too. All ingredients should be in a pan until paprika is soft. Brynza (you can replace it with "Feta" or Adyghe cheese) crumble and add to vegetables. Then dissolve the eggs in a pan, pepper, salt and bring to readiness. If the cheese is salty enough, adding salt is not necessary. It is advisable to sprinkle the finished dish with a lot of greens.