Recipes with sprouted mung bean. 8 delicious recipes with step-by-step photos

Vegetable stew with mung bean, baked in pots

Category: Hot dishes Dishes from vegetables, mushrooms, legumes Hot dishes from legumes

Great dish. Not at all troublesome, very aromatic and tasty, maximum benefits and minimum calories. Tasty and served cold. I’ve always been wondering: like mung beans, these are legumes, but can nursing mothers eat them? Is it possible for kids? Won't your baby's tummy hurt? And it turns out that Avicenna, or as he is called in Uzbekistan, Abu Ali ibn Sino, said that mung bean does not cause gas formation. In general, mung bean is a special topic in Uzbek cuisine. At the birth of the first child, the mother-in-law (kainana) prepares mung bean soup for her daughter-in-law (kelin), thickly seasoning it with katyk. Very useful for lactation. And when the baby grows up a little, the grandmother sews a handful of mung beans into thin silk fabric and gives this bag to the baby in his hand, to touch, sort out, feel... This is such a wonderful cereal, these mung beans.

Benefits of germinating seeds

For those who are involved in germinating various seeds for food, everything is clear why this is needed. Well, for those who are just interested or have never heard of the benefits of seed sprouts, let us explain.

Sprouting edible seeds is a very valuable aid to our body. There is not a single person whose body does not need certain vitamins, the lack of which first causes illness and, subsequently, illness.

And if when cooking cereals and beans a certain part of the beneficial substances is lost, then with the help of germination the beneficial properties of the seeds can be preserved almost unchanged.

Just three tablespoons of sprouted beans or grains per day - and the daily requirement of any vitamin complex is replenished!

You can choose what to sprout and eat, depending on the set of vitamins and minerals contained in the seeds you need.

If every person knew about this and sprouted seeds - which is quite simple, then our pharmaceutical industry would suffer great losses in the production of vitamin supplements!

By the way, you can also watch this information in video format on our channel, voiced by good announcers, so choose what is easier for you to read or watch and move on...

https://www.youtube.com/watch?v=HjMszMKkxNQ

Recipe Salad from sprouted mung bean Tergum-Cha

So, let's begin. I live in Uzbekistan, and there are a lot of specialized Korean stores where you can buy sprouted mung beans, soybeans, and many other interesting things. But still, sometimes I prefer to grow mung bean at home, and my children really like to watch the germination process. Germination takes 3-4 days. Take a glass of mung bean, rinse it thoroughly, pour it into a liter jar and fill it with water. Leave overnight for 6-8 hours, more is possible.

In the morning, wash the mung beans and place them on a damp cloth; you can use gauze folded several times or a cotton towel. Since it’s very hot here, I use a terry towel, because otherwise the liquid evaporates too quickly, and we need the fabric to always be damp.

We cover the mung bean and do not forget, if necessary, to always wet it (towel, gauze and any other cloth). You can’t fill it with water, but you can’t leave it semi-dry either. When I germinate mung bean, I water it morning and evening, along with my house flowers.

A day later our mung bean has already burst and sprouted

It is important that if the mung bean has not sprouted or even burst, then it cannot be sprouted further. This means that chemicals were used in its processing.

And here he is two days later. That is, 48 ​​hours + 6-8 hours of soaking in a jar. It’s at this stage that we can stop, since right now mung bean contains all the most useful things that our body needs. But many people prefer to soak mung bean for 5 days; I would not recommend this, since in this case mung bean loses many of its beneficial properties. In the same way, you can germinate soybeans, chickpeas, wheat, regular peas, and other beans. But! You can’t eat sprouted beans!

Now we need to rid our mung beans of the green skin; the skin comes off easily, but it takes time. The children are happy to help me in this matter. In general, I would advise involving children in this germination process. I can’t even describe how happy the children are when mung bean sprouts. Every now and then they walk around and look under the towel to see what’s going on there, and subsequently they eat the salad with great pleasure - after all, they grew it themselves)

Preparing the salad itself is very easy; you don’t even need a step-by-step photo. Option 1. Wash the mung bean and put it in boiling water for 1.5 - 2 minutes, take it out, put it on a sieve and let the water drain. Cut the onion into half rings or into boats and fry in vegetable oil until brown. Remove the onion, pour 2 tablespoons of soy sauce into the oil and simmer for about a minute. Pour the sauce over the mung bean, squeeze out the garlic cloves, add vinegar and seasonings (as a seasoning, you can use a ready-made mixture for Korean carrots or just red pepper and salt. You can also add ground coriander or the juice of one lemon to taste). Stir and leave to soak for 2 hours. Since I give the salad to children, I do not use pepper and vinegar in the preparation. Here it's up to your taste.

Option 2. Wash the mung bean and put it in boiling water for 1.5 - 2 minutes, take it out (put it on a sieve) and let the water drain. Cut the onion into half rings or into boats and fry in vegetable oil until transparent, add 2 tbsp to the onion. l soy sauce and seasoning for Korean carrots, simmer for 2 minutes and pour the resulting sauce into the mung beans, squeeze out the garlic and the juice of half a lemon. Add fresh herbs or shoots of green onions and garlic. Stir and let it brew for 1-2 hours (you can add vinegar to taste if you like it sour). That's all. Bon appetit.

What can you make from mung beans?

Traditionally, mung bean sprout recipes can be found in Chinese or Indian cuisine. Oriental cooks use this natural product both independently, where all its beneficial characteristics are preserved, and as an additive to almost any lunch dish.

Today I want to give you several recipes that can be easily, healthy and tasty to prepare at home.

Vitamin cocktail “Green morning”

This drink is widely used in their diet by athletes and those who monitor their health or figure. To prepare it you should take:

• A small bunch of green lettuce;
• 2 tablespoons mung bean sprouts;
• Several ripe bananas;
• Parsley, dill or spinach;
• 50 grams dried dates, figs or raisins;
• A spoonful of honey.

All these ingredients need to be loaded into a blender, blended to a smooth thick juice-puree and consumed instead of breakfast. By constantly using such a natural energy drink for breakfast, a person can improve his blood count, increase hemoglobin and cleanse the body of waste and toxins.

Sprouted mung bean benefits and harm

The benefits of sprouted mung bean for the human body are enormous; this plant product has antiseptic, cleansing, and rejuvenating properties.

Properties of sprouted mung bean:

• has a beneficial effect on the skin if you make face masks with sprouts: it has a softening, nourishing effect, lightens dark areas (pigmentation and freckles, marks from rashes), helps reduce pores;
• strengthens the immune system;
• helps improve visual acuity;
• helps stabilize blood cholesterol levels;
• increases mental activity;
• helps in the fight against cancer cells with an integrated approach;
• maintains the level of hormones in the female body during menopause, and also helps to improve the emotional state of a woman, alleviates the condition during hot flashes;
• helps normalize blood sugar levels and normalizes blood pressure;
• neutralizes excess fats and absorbs toxins;
• stimulates the production of its own collagen and hyaluronic acid - in general it is a rejuvenating agent, gives the skin smoothness, improves tone;
• powerful immunomodulator: increases not only mental activity, but also overall human performance;
• in hot weather, helps prevent heatstroke by regulating body temperature;
• suppresses the desire to eat sweet foods;
• normalizes metabolic processes in the body;
• inhibits the development of cancer cells in the mammary glands;
• strengthens joints;
• helps in the fight against allergic manifestations;
• normalizes the state of the nervous system;
• normalizes hemoglobin in the blood;
• is a diuretic, helps normalize acidity;
• With an integrated approach, it helps in the treatment of asthma.

In the cosmetic industry, mung bean occupies a leading position because legumes are used to produce cosmetic products for the care of mature skin. Legumes contain coenzymes that have a beneficial effect on the condition of mature skin: they tighten, smooth out wrinkles, and help lighten pigmented areas.

Sprouted mung beans are a healthy product for people of any age; the beans contain enough vegetable protein, so you can replace animal protein if you eat beans 2-3 times a week. This alternative will help relieve the digestive system.

What else is sprouted mung bean good for? Beans can be eaten at any age and will benefit both children and adults. Bean sprouts will help you lose excess weight, cleanse your body of toxins, get rid of heaviness in the stomach, and feel lightness throughout your body. Since sprouted beans contain many microelements, acids and vitamins, mung bean must be included in the daily diet in order to strengthen the immune system, especially during widespread ARVI diseases.

By the way, mung beans do not contribute to bloating and gas formation, which is precisely one of the features of mung beans.

What are the contraindications? There are not many of them, but if you have poor intestinal motility or have diseases of the digestive system, you should stop taking sprouted beans. Individual intolerance is no exception, and if you consume mung beans in large quantities, this is fraught with dispersion and flatulence.

Mung bean: chemical composition and nutritional value

The calorie content of a 100-gram serving is 300 kilocalories or 19.52% of the calculated daily requirement.

The vitamin balance is just off the charts. There are few products that can compete with mung bean cereals. Even chickpeas and buckwheat are inferior to it in terms of the percentage of essential vitamins, not to mention bulgur and rice. Except that lentils are ahead of beans in some respects.

The situation with minerals is even more interesting. A small portion of cereal will provide most of them no worse than multivitamins from the pharmacy. See table.

In terms of potassium, cereals are one and a half times superior to dried figs and only slightly inferior to dried apricots. In the capsules from IHerb that I bought for myself, it contains 2% of the daily value, but here it is 20 times more. Reason: the natural product is not synthetic, and therefore harmless.

Mung bean is one of the few natural sources of selenium. It is a powerful antioxidant and an essential participant in the synthesis of triiodothyronine (the active thyroid hormone T3). Alternative sources of Se are Brazil nut, chokeberry, eggplant, and quinoa.

How to cook

Peel the fresh zucchini and cut into long slices. We turn each of them into a bunch of thin strips. Wash the sweet pepper, remove the core, cut into thin strips. We do the same with cucumbers and tomatoes.

In general, many oriental salads have the same cut: “thin twigs.” If it is not close to you and you want the dish to have large pieces that are pleasing to the eye and mouth, then you can cut it like that.

Chop the juicy leaves of Chinese cabbage in random order. Chop green onions into small circles. Mix all the listed ingredients, add lemon juice and a pinch of sea salt.

It turns out to be a magical, healthy, light and low-calorie salad. It can be served as an independent dish. Can be used as a side dish for meat, stewed vegetables or fried mushrooms.

Step-by-step preparation

Step 1:

How to make mung bean salad? Prepare the necessary ingredients. Our mung beans are sprouted. You can take red, salad, or white onions, choose for yourself. Wash vegetables, apples and greens well and dry. Any apple will suit here: sweet, semi-sweet, sour.

Step 2:

Peel and core the apple.

Step 3:

Grate the apple using a coarse grater. If you don't want it to darken, you can sprinkle it with lemon juice and stir.

Step 4:

Peel the onion and chop finely.

Step 5:

Also finely chop the green onions.

Step 6:

Cut the cucumber into medium-sized pieces. If you have a cucumber with thick or bitter skin, peel it. I didn't do this.

Step 7:

Heat sunflower oil in a frying pan. Add onions to the pan.

Step 8:

Fry, stirring, until golden brown. Cool afterwards.

Step 9:

Place chopped cucumbers and two types of onions: onions and greens into a convenient deep bowl.

Step 10:

Add grated apple and sprouted mung bean. Pour in olive oil, spices, stir. Instead of olive oil, you can use any vegetable oil you like.

Step 11:

Let the salad sit for a while before serving. Bon appetit!

Green onions and onions can be used separately in this recipe. That is, add either one type to the salad or another, and not mix, as I do. If your onions are bitter, you can soak them in boiling water for a few minutes. Then drain the water, dry the onion and add it to the dish in this form. I tried to prepare a salad with only green onions, and I liked the taste of it better - it seemed fresher. Also, fresh chopped greens, a little grated radish for a spicy kick, and nuts go very well in the salad.

Note to the hostess

• Housewives should remember that mung beans are legumes. Therefore, in some cases, an undesirable reaction to this product may develop in the form of increased gas formation. To minimize such consequences, it is recommended to soak it before cooking. You can also add dill or coriander seeds to the dish when cooking. This simple measure will enrich the taste of the dish and reduce the risk of flatulence.
• Before using cereals for food, they should be thoroughly rinsed in cold water. This is due to the fact that there may be small pebbles in it.
• If the mung bean is boiled for salad, it should be salted at the end of cooking. In this case, its taste will be many times better, and it will retain its beneficial properties. If you add salt at the beginning, there is a risk that the beans will become hard.

Salad with mung bean and avocado

• sprouted beans;
• fresh cucumber;
• iceberg lettuce;
• avocado;
• sweet bell pepper;
• flax seeds – 10 g;
• fresh parsley;
• spoon of white sesame seeds;
• sea ​​salt;
• olive oil;
• ground black pepper;
• lemon juice - teaspoon.

Place the mung beans, soaked overnight and sprouted during this time, into a large bowl. Add to it a cucumber cut into half rings and bell pepper chopped into long strips. Chop the parsley randomly, and peel the avocado, remove the seed and cut into neat strips. Sprinkle with salt and sesame seeds and stir. Season with a mixture of olive oil and lemon juice. Decorate with parsley.

Step-by-step recipe with photos

To prepare a salad with mung bean, you will need the mung bean itself, which must be sorted out and stones removed, which are not uncommon, especially in cheap mung bean. Also remove dark suspicious peas, because... they may not cook well and will ruin the dish. In addition to mung beans, you will need: pomegranate, red onion and sweet mint. It is not advisable to take menthol or peppermint, as they are too fragrant. But this salad needs a more subtle minty note.

It is recommended to soak the mung bean overnight and then boil it for 15 minutes. I did it differently: I simply began to boil it as it was, unsoaked. After 15 minutes of cooking, the mung bean was still somewhat dense, but literally after 5-7 minutes it suddenly became soft and even individual peas began to fall apart. This is what I got without soaking.

While the mung bean was cooking, it was time to prepare the pomegranate seeds, chop the onion and mint.

We combine all the ingredients.

Now you can start refueling. It requires vegetable oil (ideally, of course, olive oil), lemon juice, spices, salt, and it is recommended to add a little more sugar, literally a pinch, to balance the taste, but this is not necessary.

Mix the indicated components.

And we dress the salad. Mix. Now it can be served immediately after preparation, but I liked the “real” salad more, when after several hours in the refrigerator it was saturated with all the flavors and aromas and became tastier.

What can I attribute to the disadvantages of this salad? These are possibly uncooked mung bean peas, as well as pomegranate seeds (a necessary evil). If all this can spoil your impression of the dish, then it is better to choose another recipe.

Overall, the mung bean salad is wonderful: nutritious soft mung bean, ruby ​​pomegranate seeds... Everything is very bright, juicy and full of vitamins!

Beet and mung bean salad

A salad with oriental notes made from vegetables and legumes will surely appeal to all supporters of proper and healthy eating. The dish uses sprouted mung bean, but also chickpeas - another legume that is not entirely traditional for our cuisine. It’s better to boil chickpeas or take canned ones right away (here are all the rules for cooking chickpeas).

Ingredients for 1 serving:

• sprouted mung bean – 150 g
• small beets - 1 pc.
• boiled chickpeas - 3 tbsp.
• apple cider vinegar or fresh sour apple juice - 1 tsp.
• olive oil - 1.5 tbsp.
• grain mustard - 1 tbsp.
• dill seeds - 0.5 tsp.
• salt, pepper - to taste

Cooking recipe with step-by-step photos:

Place the finished mung bean sprout salad on a serving plate.

The dish looks bright and appetizing. It has a rich beetroot flavor with nutty notes of chickpeas and the freshness of mung bean sprouts, emphasized by the original dressing.

Indian Moong Dal Soup with Vegetables video recipe

Category: Broths and soups Hot soups Cream soup

Mung beans! A miracle that is so famous in the East and so little known in the West. It’s a pity, because how could millions of people diversify their diet? Let's take the first step towards this! I present to you the most magnificent Indian thick soup made from Moong dal with vegetables! This amazing soup will literally blow your mind, not only with its great taste, but also with its appearance and, especially, with its incredible aroma - its thousands of shades! With all this, this soup is simply incredibly healthy! Prepare this miracle for your family, and they will certainly thank you very much!

How to deliciously prepare salads from mung bean sprouts

Proper nutrition is an appetizing meal made from healthy ingredients. I don’t know about you, but my list of these very useful things is constantly growing. Mungbean sprouts are a recent addition to this list. And the best thing that can be made from them is salads! The easiest way is to add mung bean sprouts (that's what mung beans are called) to any of your favorite recipes, such as a traditional vegetable salad or even a Caesar salad. But mung bean sprouts in a salad are originally Asian, and therefore I offer spicy and aromatic salads that just beg for a “Korean-style” addition.

Here's everything about how to properly germinate, store and use mung beans.

How to get sprouted mung bean sprouts

Sprouting mung beans is one of the easiest. If you set out to learn how to germinate legumes and grains, you need to start with mung bean.

Sprouted mung beans, what do you need to know before sprouting? Since the beans along with the sprouts will be eaten raw, it is necessary to create all the conditions for comfortable sprouting. It must be taken into account that beans need both light and darkness, so it is necessary to provide all the conditions for the beans to wake up comfortably.

1. Prepare the legumes by sorting them first to remove broken grains and debris.
2. Fill with water at room temperature and rinse. Drain the water.
3. Prepare a container for sprouting: this can be a special container or any food container. You can sprout mung bean in a glass jar or on a plate with high sides.
4. Pour the beans into a container, fill with water at room temperature (it is better to use well or filtered water). Leave the mung beans overnight.
5. In the morning you need to drain the water, rinse in fresh water and you can leave it in a container or pour the beans into a glass container. For example, in a jar.
6. Cover the neck of the jar with gauze folded in several layers and secure with an elastic band.
7. Prepare a plate, pour water into it, turn the jar upside down so that you get an angle of 45 degrees. This is necessary so that the grains are saturated with moisture.
8. The plate with the jar should be placed in a warm but dark place. As necessary, add water and rinse the mung beans.
9. It is necessary to alternate aging beans in a dark place and in the light. 4 hours a day is enough for the beans to be in the light, and the remaining time in a dark place.
10. After 3 days (or 5 if the room is cool), the beans will be ready to eat.
11. When the sprouts reach 1 cm, mung beans can be eaten; in this form, the beans are considered the healthiest. There is no need to wait for the sprouts to grow and turn yellow or brown instead of light. They will not be as tasty and soft.

Mung bean sprouts can be stored in the refrigerator for no more than 2 days, wrapped in a piece of clean gauze. But it is best to eat immediately.

Another way to sprout beans for those who may find the first option difficult:

1. Take a 0.5 liter jar. Fill 1/3 with beans, rinse in warm water, remove damaged beans and discard debris if necessary.
2. Pour water over the beans and leave for 12 hours.
3. If you want to germinate a lot of mung beans at once, then you need to take 4 cups of water per cup of grains. The beans should float in the water.
4. In 12 hours, the first seedlings should hatch, you can watch how life awakens in the grains: first they are saturated with water, increasing in size. Then the first, barely noticeable, millimeter-long sprouts appear, which become larger and larger.
5. Remember to rinse the beans every 10 hours by changing the water. If you want to interrupt the germination process, thinking that it is enough, you need to place the beans in a large container and rinse them under running water. This way you can easily get rid of the green shell, which will only interfere and spoil the appearance of the finished dishes.

This is what mung bean sprouts should look like and can already be eaten:

Tip: Mung beans can be sprouted in any container: in a food container or even in a deep plate. Mandatory condition: wash the beans every 10 hours, changing the water to fresh water and ensure exposure to light for 4 hours. The rest of the time, the beans can be left on the table, covered with a lid or damp cloth.

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:

1. The beans are sprouted, washed, and placed in a blender container.
2. Add the ingredients from the list one by one, beating the mixture until smooth each time.
3. Dilute the paste to the desired consistency with boiled and cooled water.
4. Transfer the prepared hummus into a bowl, pour over olive oil and sprinkle with ground paprika.

Your comments 25

Elizabeth

03/04/2014 Wonderful salad!

Irishka

03/04/2014 I have never tried mung bean, I urgently need to improve by making this salad. Thanks for the recipe!

snezhana

03/04/2014 thank you!!!

taniashk

03/04/2014 Thanks for the recipe! I'll definitely do it!

Olga

03/04/2014 Well, what can I say??? A good start to Lent. Tasty and healthy.

Elena

03/04/2014 Hurray! Nice recipe for Lent!!

Ninchik

03/04/2014 Nastya vu samuy horoshuy chelovek s dobroy dushoy potomu I vse recepti danu VAMI eto chto-to … slov netu. Pust Gospod Iisus Hristos blagoslovit Vashu semyu!!!

Rano Almaty

03/05/2014 Nastya, with the beginning of Lent, I wish you health, prosperity, and family happiness! I’ve never tried an interesting salad with mung bean, because I make mung bean soup, I respect you very much and I will definitely try this recipe, thanks for all your work

Katerina

03/05/2014 I agree, a good start to the post. Thank you very much!

Elenka

03/05/2014 Nastenka, I never cease to amaze you at how smart you are, it’s really Lent right now and the recipe is right on topic. Especially for people like me who keep a strict fast, even without fish. You are always so attentive to your readers; there is a special dish for every holiday. Thank you very much for your work.

Lisa

03/05/2014 Everything was on time. The other day I bought cereals for Lent, including mung beans. Thanks for the recipe. I'll definitely try it!

Irina

03/06/2014 I prepared everything as written - the mung beans were boiled (((

Olka

03/06/2014 I made a salad today. True, with children in mind, I didn’t put vinegar in the dressing (I squeezed out a little lime juice instead), and I was also greedy about buying fresh thyme - I put in dry thyme. But I still really liked the salad. And the children liked it (my daughter is three, my son is one and a half years old). But my husband picked out everything except the mung bean, and left it on the plate. And he said: “Little wife, the salad is delicious, but these lentils are not very good for me”))))

Svetlana, Amsterdam

03/06/2014 Nastenka, how great it is that there are so many recipes with thyme, this fragrant medicinal plant and at the same time a spice. For example, we can’t imagine chicken without thyme. We only bake with it. This is how we got used to it, thanks to your recipes. Thank you once again!

Alexander

03/08/2014 The spring holiday is knocking on the door Men are thinking about lovely ladies. Their smile makes you want to hurt yourself, For them alone, to become a conqueror of peaks. I wish the zealous housewives a warmer hearth, And the young beauties - a groom. To all mothers, be more tolerant and gentle. I can barely remember every role of a woman. Beautiful love! Dawns in the night! Successful, happy fate!

Timoshenko Natalya

03/08/2014 Today I made this salad for the arrival of guests, although, to be honest, I didn’t know before what kind of animal mung bean was. Very tasty and light salad!

Natalia

03/09/2014 Thank you, I love mung beans, I’ll have to try it! Mung bean (any brand from the supermarket) germinates easily - in about a day in water it becomes soft and tasty and begins to sprout. Some people consider this kind of food very healthy, but I just like the taste of sprouted mung bean more than boiled mung bean (as well as chickpeas) - it turns out “juicier” and more “nutty-herbal” - the taste is brighter. Accordingly, I am going to make this salad with sprouted mung bean. I recommend that lovers of “light” food try it too, especially in the summer :). It is convenient to germinate in a large flat plate with a little water poured on the bottom and covered with a paper towel on top; In the morning and evening, the water is drained and replaced with a new one, and the paper towel is also thrown out and replaced with a new one, so that the system does not have time to go rotten.

Zhanna

03/10/2014 Well, what can I say. Very tasty salad. My whole family liked it.

ainura M

03/13/2014 class! I never thought that mung bean would make such a great salad.

Tatiana

03/14/2014 My husband and I have a daily salad =) Mung bean with beets is also delicious!

Olga

03/17/2014 I honestly expected something more from the salad. Mung bean feels like something separate in the salad. BUT this is probably the only recipe from the site that did not suit us.

Sonya

03/19/2014 I made it with lentils because I couldn’t find lentils.. Tasty, I liked it. Thank you, Nastya, for the interesting recipes.

Hope

03/24/2014 Very tasty, especially the dressing! Great option and idea to use mung beans.

Tamara

03/25/2014 the site is wonderful, everything is great and beautiful, your mouth is watering and you want to eat. THANK YOU.

Victoria

03/27/2014 The salad is awesome) I actually used corn and arugula instead of thyme. But I’m delighted, mung bean is very tasty!

Mash: how to cook so that it becomes soft?

The cereal will be tasty and healthy if you cook it correctly. Before cooking green mung bean, sort it out. I've never found trash, but that's how it's supposed to be

Then place the cereal in a bowl and rinse thoroughly. Discard grains that float, wrinkled, dark specimens. It is not necessary to soak, but I leave it in water for 2-3 hours. I feel like they are better absorbed this way.

When cooking, mung bean absorbs a lot of liquid, so focus on a ratio of 1 to 2.5-3. If you pour more water than necessary, it’s okay. It can then be drained. You won't be in any danger of being a messy porridge if you don't overcook it.

Next, stick to the following plan:

• Pour water into the pan. Place over high heat and bring to a boil.
• Pour out the prepared mung bean.
• Wait for it to boil again.
• Reduce gas.
• Cover with a lid.
• Cook for 30-40 minutes at medium boil. Do not stir.
• Remove foam periodically.
• Place in a sieve or colander. Do not pour out the liquid. This is a nutritious decoction rich in amino acids and other beneficial substances.
• Add oil and salt.

Determine readiness by testing the grain. Fish out one bean and crush it. If it turns into puree easily, it’s done!

How to eat mung bean sprouts

Despite the fact that mung bean, unlike other legumes, contains a smaller amount of oligosaccharides that cause gas formation and complicate the digestion process, if digestion is impaired, its excessive consumption can cause dyspepsia and flatulence.

There is evidence in the literature that mung bean should be introduced into the diet with caution for pregnant and nursing mothers, children under 6 years of age, and people with allergies. Folic acid (vitamin B9), which is rich in sprouts, provides protection for the mother during pregnancy, improves the health of babies, and also prevents the risk of early birth and neural tube defects.

Attention ! Consult your doctor before use.

General recommendations

It is important to observe moderation when consuming sprouts. The daily intake should not exceed 60 g or 3 tablespoons.

How to improve the absorption of mung bean sprouts and reduce gas formation:

1. Add spices: turmeric, ginger, asafoetida, coriander, pepper.
2. Eat no more than 3 tablespoons per day.
3. Try to eat sprouts only at lunchtime.
4. Within 40 minutes after taking it, do not drink cold or too much.
5. Try not to combine with animal products.
6. Remember that any protein food requires an active lifestyle.

Mash: what is this anyway?

Mung beans (Indian beans, mung beans) are an annual plant of the legume family. Previously, it was classified as a bean genus, but then it turned out that mung bean is far from being a bean, although its green beans do look like small beans.

The approximate length of the beans is 0.3-0.6 cm. The territorial homeland of these beans is India, but mung beans are no longer uncommon in Russia.

Dry mung bean can be purchased at any grocery store, supermarket, market or ordered online. But sprouted ones can only be found on the shelves of specialized stores, so sprouting mung beans at home for food is much easier and cheaper than looking for them in stores.