Recipe for vegetarian mung bean cutlets with photos: how to cook delicious cutlets

Risotto with green peas

This interesting and very satisfying dish was invented by Sicilian housewives. It contains several sources of vegetable protein, which makes it not only tasty, but also healthy. To prepare this risotto, you will need:

40 g masha.
100 g brown rice.
150 g frozen green peas.
700 ml broth.
1 tsp. curry.
2 tbsp. l. yogurt without additives.
Onion head.
Salt and olive oil.

This delicious mung bean dish is very quick and easy to prepare. First you need to take care of the onion. It is peeled, rinsed, crushed and sautéed in olive oil. As soon as it changes color, add brown rice to it and fry everything together for about three minutes. After this, pour a glass of broth into a common container and add mung bean. Cook the risotto for about half an hour. During warm processing, it is necessary to add broth to it. Shortly before turning off the stove, add peas, salt and curry to the dish. Before serving, each portion of risotto is decorated with yogurt.

Composition and calorie content

Mung bean is low in calories, so it is recommended to include it in the diet for people watching their weight. 100 grams of dry mung contains 300 kcal, but after heat treatment the calorie content is reduced to 103 kcal per 100 grams of cooked product.

100 grams of mung bean contains:

easily digestible vegetable protein – 23 g;
slow carbohydrates – 44 g;
water – 14 g;
starch – 42 g;
mono- and disaccharides – 3.6 g;
ash – 3 g;
fats – 2 g;
dietary fiber – 11 g.

Slow carbohydrates provide the body with long-term saturation, so a person eliminates the desire to snack.

Mung also contains more than 18 amino acids, microelements (potassium, magnesium, sodium, phosphorus), fiber, vitamins B, C, A, E, K.

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Soup with pork and vegetables

This appetizing and rich mung bean dish will surely find its fans among liquid lovers. It is prepared from simple ingredients and tastes like pea soup. To cook this lunch you will need:

200 g masha.
200 g potatoes.
350 g pork.
Bell pepper.
Small carrot.
Medium bulb.
3 liters of water.
Salt, vegetable oil, Provençal herbs and herbs.

Washed, dried and chopped pork is fried in a greased heated frying pan. As soon as it is browned, add onions, carrots and sweet peppers to it. After some time, the meat and vegetables are transferred to a pan that already contains washed mung bean. All this is poured with water, brought to a boil and cooked for about half an hour. Then the future soup is supplemented with potato slices, salt and Provençal herbs. After another fifteen minutes, the finished dish is poured into plates and decorated with herbs.

How to cook delicious mung bean at home

While mung bean is an exotic and unpopular product, I am sure that many would happily add it to their menu if they knew how to cook mung bean correctly, without hassle. There are different cooking recipes, most often it is used to create soups, main courses and salads.

For our country, this product is exotic; few people know what it is. But residents of Tajikistan, Uzbekistan, India, Korea, China, and Japan have been eating it for a very long time, considering it an ideal food for body and spirit.

From a botanical point of view, mung bean is a bean from the genus Vigna, so names like golden bean, mung bean and dhal bean, given to the product by different peoples, are quite suitable for it.

In appearance, the fruit resembles small green beans or elongated peas. It is consumed whole, with a green shell or peeled, then the color becomes noticeably lighter. The taste of the prepared dishes is distinguished by a nutty aftertaste and aroma.

The Indians began planting this plant; later, passion for the product spread to Bangladesh and Pakistan. Now industrial cultivation of the crop is carried out in Indonesia, Myanmar, China, Thailand, some regions of the USA and Southern Europe. Given the long ripening process, the harvest is spread out over time and is carried out in several stages from November to June.

Mung bean - beneficial properties

Mung bean has all the beneficial properties inherent in legumes. This:

high fiber content for good intestinal and stomach function;
high calorie content, the ability to saturate the body with energy for a long time;
the ability to use the product with various diets;
is an antiseptic, accelerating recovery from colds;
relieves the condition of a woman in menopause;
suppresses the development of tumors;
the presence of protein allows legumes to replace meat that is harmful to the body.

Product contains:

choline;
vitamins of group B, PP, H, E;
trace elements (calcium, potassium, zinc, copper, iron, magnesium, copper, iodine, sulfur, boron, chromium);
cellulose.

The benefits of sprouted mung bean will be greater:

reduces “bad” cholesterol;
reduces glucose levels;
removes carcinogens from the body;
the likelihood of developing atherosclerosis, hypertension, vascular diseases, and cancer is reduced;
improves brain function, stimulates the immune system, restores vision;
supports kidney function, strengthens bones, normalizes hormonal levels;
prevents viral diseases;
stabilizes metabolism;
rejuvenates, has an antioxidant effect;
This legume practically does not cause gas formation, which cannot be said about beans, peas, and other “relatives” of dhala.

I’m glad that germination is a fairly simple and quick process. Sprouts appear already on the first day, just rinse the product and soak it overnight, put it on a plate in the morning, cover with a damp thin cloth, wetting it periodically. After completing the procedure in the morning, you can enjoy a healthy dish in the evening!

The sprouts have maximum strength when the stem length is up to one centimeter. It is better to store sprouted dhala in the cold, for no more than five days, washing the product before use. It is recommended to eat it alone or in combination with other cereal sprouts.

Contraindications

The product has no absolute contraindications; moderation must be observed if there are problems in the digestive system, taking into account the likelihood of developing dyspepsia or flatulence.

The calorie content of the culture is high - up to 300 kcal.

How to cook mung bean

They know very well how to cook mung beans in India and Asian countries; some dishes are adapted to our more modest tastes.

Sprouted grains are used in salads with fresh vegetables; the boiled product is an original side dish for lamb and other meats. In combination with golden bean rice, Indian pilaf and soups are made.

Ground beans are added to noodle dough, cutlets, stews and casseroles.

Housewives often ask whether the product needs to be soaked. No, it’s not necessary, the cereal is tender, after 30-35 minutes it becomes soft and begins to boil.

It is recommended to cook mung beans like peas, without the traditional soaking for beans. Necessary:

rinse the product, remove impurities (small stones may appear);
place in boiling water without salt, otherwise the beans will cook slowly;
wait 40 minutes;
15 minutes before readiness add salt;
according to the recipe or add other ingredients for soup, stew, or drain the product in a colander.

Many people are interested in how to cook for a side dish.

Similar to above:

sort through and rinse the product;
boil enough water;
put the cereal in there, after boiling, reduce the heat;
wait 20 minutes;
add the required amount of salt;
wait a maximum of 10 more minutes so that the cereal retains its integrity, does not boil into porridge, but has time to cook;
drain the beans in a colander;
Serve with meat and fish.

Mung bean soup

Cooking recipes are varied. Golden bean soup is interesting in its taste. The simplest version is:

Take:

150 gr. cereals
400 gr. minced meat
onion
clove of garlic
carrot
greenery
3-4 potatoes
1.5 liters of water
Salt
seasonings;

Process:

rinse the mung bean, cook for 30 minutes over low heat;
10 minutes before this time, add salt;
Chop potatoes, carrots, onions - sauté onions and garlic in vegetable oil until beautifully browned;
add carrots, fry for five minutes;
add minced meat to the pan, add salt and pepper, fry for 7-8 minutes;
pour the roast into the pan with the beans, cook for another 15-20 minutes;
throw in finely chopped greens.

Cutlets

This simple mung bean recipe will certainly come in handy for those who follow a vegetarian diet. To recreate it at home, you will need:

½ cup brown rice.
1.5 cups sprouted mung bean.
Salt, spices, herbs and olive oil.

Pre-boiled rice is combined with sprouted mung bean and ground in a blender. All this is supplemented with chopped herbs, salt and spices, and then mixed thoroughly. Small oblong cutlets are formed from the resulting mass and baked in an oiled pan for about 20 minutes at 190 °C. The best addition to this dish would be sour cream or pesto sauce.

Mung bean dishes: recipes | Simple and tasty

When deciding to stick to a healthy diet and looking to diversify your diet, you've probably heard about mung bean. Some people call it cereal. But in fact, mung bean belongs to the legume family. This is a product rich in nutrients.

A real gift of nature! By eating mung bean, we give a beneficial gift to our body. This product meets all the criteria for tasty and healthy food. It is loved and appreciated by chefs from around the world.

That is why we want to talk about its features and properties.

The birthplace of this unique culture is India. But today mung bean grows in Southeast Asia, Japan, China, Uzbekistan, Korea, Turkmenistan and Kazakhstan. The plant is also cultivated in Pakistan, Afghanistan, Iran, and Vietnam.

Another name for mung beans is mung beans. The juicy green fruits are oval in shape and resemble small beans. The beans are very elastic and everything is as smooth as a selection, with the correct shape.

Mash is a capricious crop. Therefore, this plant is cultivated only in countries with warm climates. Harvest time is June and November. For some countries, mung bean is a significant trade item. They supply selected beans all over the world, thanks to which we can see mung beans on our tables.

Mung bean tastes like a cross between peas and beans. Many people note a specific nutty taste. Boiled mung bean has a puree-like consistency. It should be noted that mung bean is a high-calorie product. Beans contain up to 330 kcal per 100 grams.

Mung beans are considered not only tasty, but also incredibly healthy. Therefore, by eating them, in addition to excellent taste, we improve health and support the body. Sprouted mung bean is also considered very useful.

Mash has many advantages. It is believed that beans:

help maintain youth and health of the skin;
have a positive effect on the female reproductive system;
gently and effectively remove toxins from the body and dissolve fats;
stabilize cholesterol;
strengthen the immune system;
normalize metabolism;
equalizes blood pressure, improves vascular flexibility;
stop and prevent the formation of tumors;
increase visual acuity, prevent the development of ophthalmological diseases;
increase performance.

Fun fact: Dr. Wang Haichao states that mung bean is useful for preventing sepsis, a dangerous complication of infectious diseases. Medicines based on mung bean extract reduce the risk of developing severe conditions by approximately 70%.

Mung bean is considered a particularly useful crop for feeding people suffering from diabetes, excess weight, and cardiovascular diseases. It will be especially appreciated by vegetarians, vegans, athletes, adherents of a healthy lifestyle and healthy eating.

Compound

The benefits of mung bean for the human body are undeniable. Mung beans contain:

minerals: sodium, potassium, magnesium, phosphorus, iron;
vitamins A, E, C, K and B;
alimentary fiber;
useful acids;
antioxidants.

The product is saturated with slow carbohydrates (glycemic index - 15), which are absorbed by the body without causing a sharp rise in blood sugar. Mung bean does not contribute to weight gain, but at the same time gives a long-lasting feeling of fullness.

Composition of mung bean:

proteins - 23 grams;
fats - 2 grams;
carbohydrates - 45 grams;
water - 15 grams;
dextrins and starchy component - 42 grams;
dietary fiber – 11.1 grams.

The product is rich in proteins, which make it useful for sports nutrition.

Mung bean dishes: vegetarian recipes

Mung bean is one of the main products in vegetarian cuisine. Vegans value this crop for its richness in beneficial microelements, nutritional value and excellent taste. Mung beans are prepared in different ways. But the most popular are boiling and sprouting.

If desired, the beans can be peeled, but mung beans are also used unshelled. There are a huge number of traditional Asian recipes. Vegans have created a whole section of mung bean dishes, the main principles of preparation of which are simplicity, availability of ingredients and a minimum of heat treatment.

Before moving on to recipes, let's look at the main ways to pre-prepare mung beans.

How to boil mung bean

Boiling mung beans is quite simple. The principle of such heat treatment is not much different from the preparation of peas, chickpeas, beans or lentils. Main stages of cooking:

First of all, the beans need to be rinsed well under clean running water. This is the golden rule of cooking with legumes.
Pre-soak the mung bean for at least 2-3 hours, so it will cook faster. But the best option is to leave the beans in water overnight.
After soaking, the beans should be washed and filled with cold fresh water, based on the proportion of 1 part mung bean to 2.5 parts liquid.
Next, place the container on the stove over low heat without covering with a lid. During cooking, the mung bean is not stirred (except slightly and rarely) and is not salted until almost the end of cooking.
During the cooking process, you need to remove the foam from the surface and carefully ensure that the water with the foam does not “run away”.
The degree of readiness of the mung bean can be checked with a potato masher or fork. As soon as the beans have reached the consistency of puree, the mung bean is ready!
If required, you can add salt 10 minutes before cooking.

Boiled mung bean can become the basis for various dishes:

cream soup;
puree or vegetable pate;
mung bean porridge;
mung bean and vegetable stew;
lean pilaf

It is important to remember that the consistency of cooking beans depends on the recipe. For some dishes, mung beans need to be boiled completely, while for others, it is important to preserve the pea shape.

How to sprout mung beans

Sprouting is an equally popular method of cooking mung bean. Sprouted beans can be added raw to dishes. Sometimes they are heat treated (fried in vegetable oil) to obtain an original culinary composition.

Germination usually takes 7 days. During the day, mung bean should be exposed to light for 4 hours, and the rest of the time it should be stored in the dark. Before sprouting, the beans must be thoroughly sorted, washed and soaked.

The next morning, the mung bean is washed again, transferred to a glass jar, which is covered with gauze and secured with an elastic band. Next, you need to pour water into the container and, turning the jar at an angle of 45 degrees, place it in the water so that the beans are saturated with moisture through the gauze.

Then the structure can be removed to a dark place and brought into the light according to the instructions.

The first shoots will appear after 3-5 days. You can eat mung bean within a week. Prepared from sprouted mung beans:

salads;
vegan mixes with vegetables and herbs;
hot appetizers.

It is also added to soups and main courses. Sprouted mung bean is eaten just like that. It is believed that sprouts are the most useful and vitamin-rich part of this product.

Mung bean dish recipe

For a snack, we offer a simple recipe for making mung bean soup. We will need:

mung bean - 200 grams;
potatoes - 4 pieces;
carrots - 1/2 part;
onion - 1 piece;
cherry tomatoes for decoration;
any favorite greens;
spices to taste.

This soup is easy to prepare. Let the mung beans boil until pureed. When the mung bean is almost boiled, add the potatoes.

At the same time, lightly sauté finely chopped onions and carrots in vegetable oil. Then add frying and spices to taste to the pan with the prepared potatoes and mung bean.

The soup is best served in deep bowls, first garnished with cherry tomatoes cut into quarters and chopped herbs.

This is such a varied, tasty and healthy mung bean, given to us by sunny India. If there are no contraindications, you should definitely try this product. By including mung bean in your diet, you will not only diversify and decorate your menu, but also receive a beneficial charge of energy and strength, which will truly improve your health.

Source: https://www.oum.ru/literature/zdorovoe-pitanie-recepty/sbornik-poleznykh-retseptov/blyuda-iz-masha/

Mung bean with vegetables

This treat will allow you to diversify your daily menu and will be an excellent replacement for boring buckwheat or rice. To prepare an interesting spicy mung bean dish, you will need:

Onion head.
Chili pod.
Bell pepper.
2 cups mung bean.
2 tbsp. l. turmeric.
1/3 tsp. cayenne pepper, coriander and cumin.
Salt, water and parsley.

The washed mung bean is poured into the multicooker tank. Chopped chili, salt, turmeric and some water are also sent there. All this is cooked until ready, and then put into a frying pan with pre-stewed onions, bell peppers and spices and fried for five minutes. The finished dish is laid out on plates and decorated with parsley.

Sweet pepper salad

This nutritious mung bean dish is equally tasty either cold or warm. It consists of soft, juicy ingredients that give it an unusually fresh taste. To make this salad, you will need:

½ cup mung bean.
200 g spinach.
Onion head.
2 sweet peppers.
2 cloves of garlic.
A piece of ginger root.
½ tsp. cumin.
1 tsp. coriander seeds.
Juice of half a lemon.
Salt, nutmeg, hot pepper and olive oil.

Coriander, cumin and chili are ground in a mortar and fried in a dry frying pan. After a couple of minutes, add olive oil, onion and ginger. Almost immediately, sweet pepper rings and coarsely chopped spinach are sent into a common bowl. After three minutes, all this is supplemented with lemon juice, crushed garlic and pre-boiled mung bean. The finished salad is carefully mixed and served.

Mash with chicken and potatoes

This mouth-watering treat is a rather interesting combination of legumes, vegetables and poultry. To prepare this dish with mung bean, you will need:

200 g chilled chicken fillet.
400 g mung bean.
2 tomatoes.
2 potatoes.
2 cloves of garlic.
Onion head.
A small carrot.
Vegetable oil, salt, water and aromatic spices.

Chopped onions are poured into the multicooker bowl and fried in the “Baking” mode. As soon as it changes color, pieces of chicken are added to it and cooked all together for another ten minutes. Then the contents of the device are supplemented with carrots, tomatoes, potatoes, soaked mung bean, salt, garlic and seasonings. All this is poured with filtered water and left in the “Quenching” mode for an hour.

Mash in Korean

This interesting treat will appeal to lovers of spicy food. To prepare this mung bean dish, a photo of which will be presented below, you will need:

Onion head.
500 g of sprouted mung bean.
5 cloves of garlic.
½ tsp each sesame and sugar.
2 tbsp. l. vegetable oil.
2 tsp. red hot pepper flakes.
3 tbsp. l. soy sauce.
Salt, water and pepper.

The sprouted mung bean is immersed in salted boiling water for a minute, and then drained in a colander and cooled. As soon as it cools down, add crushed garlic and hot vegetable oil with sesame seeds, onion half rings and chili fried in it. All this is supplemented with soy sauce, sugar, salt and pepper, and then mixed, left for at least fifteen minutes and served.

Beneficial properties of mung bean cereal for the body

Thanks to its rich chemical composition, the beneficial properties of this crop are limitless:

Regulation and relaxation of the nervous system.
Favorable effect on vision.
Strengthening bone tissue and joints.
Regulation of kidney function.
Strengthening the cardiovascular system.
Normalization of blood pressure.
Normalization of cholesterol and sugar levels in the blood plasma.
Strengthening the elasticity of the walls of arteries and veins.
Prevention of the development of cancer cells.
Strengthening the body's immune properties.
Normalization of female hormonal levels during menopause.
Detoxification of the body.
Elimination of puffiness, burning of deposited fats.

We can talk endlessly about the benefits of mung beans. It is believed that regular consumption of cereals promotes skin rejuvenation. The most beneficial are legume sprouts. They are added to salads or eaten on their own. Consumption of sprouts prevents the development of infectious and inflammatory pathologies (bronchitis, rhinitis, tracheitis, sinusitis, etc.).

Mung bean can also be used in folk medicine. For example, a decoction of cereals has beneficial properties; it is used for swelling, for gargling with sore throat, and as a detoxifying agent for poisoning. Mung bean puree is applied to skin affected by burns and for various inflammatory lesions (dermatitis, rashes).

Interesting fact! Mung bean is a legume, but unlike other similar crops, mung does not provoke an increase in flatulence.

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Mash with champignons

Mushroom lovers will certainly be interested in this simple recipe. Photos of mung bean dishes may not be too appetizing or original, but they still have their own zest. For example, if you show a person inexperienced in gastronomy mung beans with mushrooms, he will not immediately understand that these are not peas with champignons, but something completely different. So the hostess will have to tell what products actually are included in its composition. To prepare it, you will need:

600 g champignons.
300 g mung bean.
4 cloves of garlic.
Salt, water, aromatic seasonings and vegetable oil.

Pre-soaked mung bean is boiled in salted boiling water and placed in a frying pan, which already contains mushrooms fried with garlic. All this is supplemented with salt and spices, and then mixed and heated for a short time over low heat.

What kind of mung bean cereal

On supermarket shelves you can often see mung bean cereals, which in appearance resemble our ordinary peas. What is it and what does this unusual product taste like? Everyone who decides to buy mung beans wants to know this.

Mung beans have another name - mung beans. In appearance, the legume resembles green peas with a glossy surface. It is believed that the homeland of mung bean is Pakistan, India, and Bangladesh. But today the whole world knows about him. In China, Indonesia and Thailand, mung has become one of the favorite and main products.

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Mung beans taste like beans, but have a pea flavor. Many say that this is not a pea, but a nutty aftertaste. When you try it, tell me what you think!

For a long time in Russia they didn’t know what mung bean was, and it so happened that they began to call it cereal. This may be due to the large amount of digestible vegetable protein contained in mung bean. The culture began to be widely used during the fasting period, because it has rich beneficial properties and saturates the body for a long time. But the price of the product is quite high, from 120 to 250 rubles per kg, depending on the manufacturer and packaging. If we talk about proper, tasty and healthy nutrition, then it’s worth the investment.

Falafel

This simple oriental dish is deservedly popular among European gourmets. To prepare it you will need:

200 g masha.
200 g chickpeas.
4 cloves of garlic.
5 tbsp. l. flour.
Onion head.
Salt, water, vegetable oil and herbs.
Cumin, curry, mixed peppers, coriander and cumin.

Chickpeas and mung beans are soaked for several hours in cold water, and then boiled until tender in salted boiling water. The softened legumes are ground in a blender along with garlic, onions and herbs. All this is salted, supplemented with spices and combined with flour. Small balls are formed from the resulting mass and deep-fried.

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 a vegetable broth in a purely lean composition. If desired, legumes are supplemented with rice, millet, other cereals, or vegetables, fresh or pre-sautéed in 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, grains can be boiled without pre-soaking, thereby increasing the heat treatment time. 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

The mung bean is pre-soaked in cold water, then boiled 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 tasty, satisfying stand-alone second course by adding any meat.

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, then poured with two glasses of water and boiled until soft.
Add onions and carrots fried in oil and rice, add hot water to cover 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, then washed and placed in a 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 the onion in hot oil until brown, 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, 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

Simple mung beans will help you prepare a tasty oriental snack, for the preparation of which, in addition to this type of legume, chickpeas are often used. Instead of onions and garlic, you can add asafoetida to the crushed mass. Finished products must be laid out 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, mix, 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. Wild mushrooms are 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 adherents of a healthy and wholesome diet. - the main dish of Ayurvedic cuisine, it is prepared with the participation of rice and many 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 bean 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 hot pepper flakes – 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?

They will help you prepare delicious mung bean in a slow cooker, recipes for high-quality use of 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 crop that came from the East is an unusual-looking green bean, fresh in appearance and very attractive. Because of their 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 Japanese seafood cuisine. Moongi are especially revered by Hindus - 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 mung bean in a hundred different ways, 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 other interesting mung bean dishes: for example, bean sprouted salad.

You will need approximately 200 g of mung bean, which must first be soaked in cold water. In order for mung beans 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 as not to lose its freshness. Then place in a colander, pour in oil in which to pre-fry the onion. Seasonings - salt, pepper, vinegar or garlic to taste.

Calories: Not specified

Cooking time:
35 minutes
The topic of today's recipe with photo is green mung bean stewed with vegetables. Mung beans are small Indian beans. Another name for mung beans is mung beans or golden beans. Mung bean has an oval shape and green color. In Asia, mung bean is very popular, not only the beans themselves, but also its sprouts.

Mung bean is convenient because it can be combined with almost any ingredients: meat, vegetables. It takes less time to cook mung bean than to cook, for example, beans. Therefore, the choice in favor of mung bean is obvious.

I offer you a recipe for preparing a lean mung bean dish - in tomato sauce with vegetables. Since mung bean is boiled not in water, but in tomato sauce, the dish becomes very rich in taste.

Ingredients: - 1 tbsp. Masha, - 200 ml. tomatoes in their own juice, - 2 carrots, - a quarter of an onion, - 1 tbsp. olive oil, - a third of a head of cauliflower, - 2 zucchini, - 1 tsp. oregano, - a pinch of black pepper, - 0.5. tsp paprika, salt to taste.

Recipe with photos step by step:

Heat the olive oil at the bottom of the pan, fry the chopped onion first, then add the grated carrots. Simmer the carrots and onions together until the carrots are soft.

Add tomatoes in their own juice to the fried onions and carrots. Add a glass of water and bring the sauce to a boil.

Season the tomato sauce with spices and salt. You can add any spices to your taste.

Add mung beans to tomato sauce. It is better to sort it out and wash it in advance. There is no need to soak it. Mash will be ready in 30 minutes.

Cut the cauliflower into florets or simply cut it with a knife.

Cabbage will need to be added to the mung bean 12 minutes before it is ready.

Cut the zucchini into large pieces and place it after the cauliflower, after another five minutes. Zucchini takes very little time to cook. Stew mung beans in tomato sauce with vegetables. The mung bean should absorb all the juice from the vegetables.

After removing the mung bean from the heat, you can let it brew under the lid for another half hour. After this, the dish can be served as a main dish or as a side dish. Last time we cooked. You can try replacing the main ingredient with mung bean - you are sure that you will get something special.

We are used to pea puree and bean or lentil soup. However, there are legumes that you rarely see in our kitchen, for example, mung bean. If you have never encountered this product, but now want to cook something from mung beans, our recipes with photos of the most interesting dishes made from these beans will help you in your culinary experiments.

Hummus

This interesting dish has a pleasant taste and delicate creamy consistency. To prepare it, you will need:

300 g mung bean sprouts.
50 g sesame paste.
50 g of greens.
2 cloves of garlic.
50 ml cold pressed olive oil.
1 tbsp. l. lemon juice.
2 tsp. tomato paste.
100 ml cool boiled water.
Salt and ground paprika.

The washed sprouted mung bean is placed in a blender bowl and blended, adding all the above ingredients one by one. The resulting mass is diluted with cold boiled water, poured with olive oil and transferred to a bowl.

Sauces for vegetarian mung bean cutlets

We offer several options for the most popular gravies that suit Indian pea cutlets.

Pesto with basil

The sauce is quite simple and loved by many connoisseurs of healthy food. Due to the olive oil and nuts, it is quite fatty and high in calories, so those who are worried about a slim figure should handle it with caution.

Cooking time: 30 minutes

Number of servings: 8

Energy value

calorie content - 665.42 kcal;
proteins - 9.8 g;
fats - 64.42 g;
carbohydrates - 7.02 g.

Ingredients

olive oil - 7 tbsp;
salt - 5 g;
basil - 1 bunch;
garlic - 1 clove;
pine nuts - 40 g;
Parmesan cheese - 50 g.

Step-by-step preparation

Wash and dry the basil leaves.
Peel and cut the garlic clove in half.
Throw herbs, nuts, garlic, salt into the blender container and pour in the oil.
Grind to a puree consistency.
Add grated cheese and, if desired, a little more butter. Serve in a separate bowl.

Avocado and cilantro sauce

One of the new vegan recipes that goes perfectly with any dish that does not include meat products.

Cooking time: 35 minutes

Number of servings: 5-6

Energy value

calorie content - 246.5 kcal;
proteins - 3.1 g;
fats - 16 g;
carbohydrates - 24.6 g.

Ingredients

avocado - 1 pc.;
lime juice - from 0.5 fruits;
distilled water - 4 cups;
cilantro - 1 cup;
sea or Himalayan salt - 0.5 tsp;
garlic powder - 0.5 tsp;
freshly ground black pepper - 1 pinch.

Step-by-step preparation

Peel the avocado or scoop out the pulp with a spoon. Throw into blender bowl.
Add water, juice from half a lime and grind to a smooth paste.
Add the rest of the ingredients and do the same procedure.
Add more water if necessary. Serve in a gravy boat and store in a covered container.

Mung bean cutlets are more of a vegan recipe for Lenten dishes that can be eaten during special periods of the church calendar. People who give up meat often use mung bean in preparing dishes included in the daily menu.

Porridge

This hearty dish is a great addition to meat or poultry. To feed it to your family, you will need:

200 g masha.
150 g rice.
Small carrots.
Medium bulb.
40 ml corn oil.
Salt, water and allspice.

The washed and soaked mung bean is boiled in two glasses of salted boiling water, and then combined with sautéed onions and carrots and rice. All this is supplemented with a small amount of hot water, salt and allspice. All this is sent to low heat and brought to readiness.