How long to cook mung bean without soaking. Mash beans: properties and preparation

Mash beans are well known and loved in their homeland - India. In Russia, only connoisseurs of Ayurvedic nutrition and some vegetarians know it. But in vain, because this incredibly healthy product has not only a wonderful taste, but also a lot of useful characteristics, and is even used in treatment and cosmetology.

Composition and calorie content

Mung beans, mung dal beans and golden beans are, in fact, different names for the same product. It is consumed as food either thermally processed or sprouted. Gardeners usually grow small green crops native to Tajikistan, India or Uzbekistan. 100 grams of beans contain 32 grams of protein. In addition, the composition includes eighteen types of amino acids, vitamins C, B, PP, A, E, K, choline and beta-carotene.

It is impossible not to mention magnesium, phosphorus, zinc, iron and other useful substances. There are also 347 kilocalories per 100 grams of product. The carbohydrates present in Masha are slow and healthy, guaranteeing long-term satiety.

Benefit

The beneficial properties of Mash beans are striking in their diversity. Mung Dal beans are actively used in cosmetology, as they have an impressive anti-aging effect. If you use this plant daily, you will soon notice how wrinkles are smoothed out, age spots disappear and the appearance of the skin improves: it blooms and even begins to shine due to the presence of copper in the composition.

The plant can be eaten, or it can be added to face masks, creams and other skin care cosmetics. If you crush the beans into powder and dilute them with liquid, you get a product with double action. First, you can apply it as a mask for about ten minutes, and then scrub your face with the mixture. Judging by the reviews, this procedure will not only deeply cleanse the skin, but even normalize uneven tanning.

The copper contained in the composition has a beneficial effect not only on the skin, but also on the hair. Thanks to its assistance in the absorption of iron, the process of transporting oxygen to various cells, including the scalp, improves. The bulbs receive the necessary nutrients, the hair becomes thicker and stronger, and a healthy shine appears.

A hair mask is made in approximately the same way as for the face. The beans are ground to a powder, then diluted to a liquid consistency. You can use plain water, but, of course, it is better to give preference to green tea, olive oil, cottage cheese and other healthy products. The resulting “sour cream” is applied to dry and depleted hair.

The next useful property of golden beans is the normalization of metabolism. “Mash” positively changes both metabolism and the overall functioning of the body’s digestive system. In turn, this makes it difficult for cholesterol plaques to appear on the walls of blood vessels, which means it fights cholesterol. It should also be mentioned that Moong Dal is generally recommended for people experiencing problems with the digestive tract.

The product is easily digestible, but at the same time saturates the body with protein, fiber and other beneficial substances. The latter includes calcium, which implies improved bone health when eating beans. Regular addition of this plant to dishes will protect against fractures.

Their low calorie and fiber content makes beans an excellent choice for those trying to lose weight. The sodium contained in the composition improves the condition of teeth and gums, including helping to cope with bleeding and painful breath.

Beans even lower blood pressure, reducing vascular spasms, and increase mental performance. This is explained by the fact that the use of this product increases hemoglobin, and therefore improves the transport of oxygen to the brain. We must not forget about immunity: a large number of minerals and vitamins cannot but strengthen it.

In general, almost all parts of the body receive one benefit or another from Mung Dal beans. They help cleanse the body of toxins and normalize the functioning of the circulatory system. Mung beans support hormonal levels and prevent the occurrence of certain types of cancer, lower glucose levels in diabetics and have a positive effect on vision.

The presence of vitamin C helps cope with colds and other infectious diseases, and vitamin K eliminates problems with blood clotting. Finally, golden beans help the body get rid of bile and improve liver function.

Harm

It is believed that Mung Dal has no contraindications for use. Beans will only harm those people who have an individual intolerance to this product. However, it is worth mentioning that excessive consumption of legumes can cause bloating and colic.

How to select and store?

If you want to grow Mash yourself, then you first need to choose the right planting material, and in those places where the beans are sold for food. First, you should evaluate the packaging - its contents should be clearly visible. Then you need to study the grains. They should be green, evenly colored, smooth and shiny. It is important that the skin is undamaged, and that the seeds themselves are small, elongated, and of the same size and shape.

The harvested Mung Dal beans are laid out in the shade. First, the fruits whose flaps have already become dry need to be ventilated, and then their peels must be removed. The processed seeds are packaged in canvas bags, in which garlic cloves and bay leaves are already placed, which can protect against pests. At the end of the growing season, all remaining fruits are collected. They are cut into pieces and sent for freezing.

What to cook?

Recipes for cooking Mash beans are very variable. This plant product is the basis of pilafs, salads, and soups, both traditional Asian and European. For example, you can prepare rich soups from Masha, supplementing them with meat. One carrot and one onion are cut into cubes and fried in a frying pan. At this time, 300 grams of beans are soaked for 45 minutes in 1.4 liters of water.

After this period, “Mung Dal” is sent to the frying pan, where frying is ready. A tablespoon of tomato paste or ketchup, as well as 200 grams of minced meat, are added to the container. All ingredients must be fried until the meat is ready. After this, the future dish is filled with 1.5 liters of water and supplemented with salt and spices. You need to cook the future soup until the beans become soft. The finished soup should be allowed to brew for about ten minutes, then garnish it with fresh herbs and serve.

Masha sprouts and sprouts are often used in nutritious light salads. For example, you can evenly place several leaves of green salad on a dish, and top it all with a glass of sprouts. The top layer is made from a tablespoon of pre-peeled and roasted seeds. The entire structure is salted and sprinkled with seasonings, then sprinkled with the juice of half a lemon and sprinkled with a little olive oil. This dish is usually served with a piece of toasted bread.

Regular meat will add piquancy to such a salad. First, prepare about 300 grams of beef, 500 grams of Mung Dal sprouts, garlic and onions, herbs (ideally cilantro) and spices. For dressing you will need vegetable oil, lemon juice and soy sauce. First, you will have to boil “Mash” for about three minutes in boiling water and strain. At this time, the meat is fried according to technology along with onion cubes. The beans and other ingredients are combined in a bowl, sprinkled with juice and sauce, sprinkled with spices and seasoned with oil. After this, the salad will need to sit in the refrigerator for a while to soak.

To prepare such an unusual dish as shavli you will need very few ingredients. First, one carrot and one onion, cut into small pieces, are fried in a cauldron. After this, 300 grams of lamb cubes, a glass of rice for pilaf, 200 grams of pre-soaked Mung Dal, as well as spices are added to the container. Everything is filled with water so that the contents are underneath. Shawl is stewed until cooked and served with a salad of fresh vegetables.

Golden beans are often used as a filling for pies. To do this, the beans will need to be soaked for an hour in the amount of 300 grams. At this time, you can start frying - cut one onion and one carrot into cubes and fry until golden brown. Next, the beans are boiled until they become soft and rubbed through a sieve. The resulting substance is mixed with the frying, salted, peppered and, if necessary, combined with garlic, driven through a press. The filling is simmered for two minutes.

Putting it aside, you can do the dough. A glass of flour is combined with an egg and a pinch of salt. Water begins to pour into this mixture until the dough sticks freely from your hands. A ball is made from the resulting material, which is wrapped in cling film and placed in the refrigerator for half an hour. Then the dough is molded into pies, which are stuffed with mung bean filling and fried in vegetable oil.

Moong Dal can even be eaten with pasta. First, 300 grams of fresh champignons are fried in oil along with small slices of onion and pressed garlic. At this time, “Mash” is soaked, kept for an hour and boiled until soft. The beans are mashed and then mixed with the mushroom mixture. Everything is salted, peppered and, if necessary, supplemented with seasonings. At the next stage, boiled Cannelloni pasta is stuffed with the resulting filling and placed in a saucepan. Everything is poured with sauce, sprinkled with grated cheese and baked in the oven.

This dish should be served sprinkled with fresh herbs and a salad of fresh vegetables.

See the following video about the benefits and features of cooking Mash beans.

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.

A little about Masha

The homeland of this legume is India. Mung beans are small green grains, similar in shape to peas, only smaller and slightly darker. This is a very useful product, which contains large quantities of elements such as fiber, phosphorus, and B vitamins. They have a beneficial effect on the digestion process, stabilize the nervous system, and have a positive effect on other organs and systems of the body.
This is a fairly high-calorie product - about 300 calories per 100 g, nutritious and satisfying.

The most important rule, which applies to both mung bean and other legumes, is their preliminary soaking. How long to soak directly depends on the age of the beans. If they are young, then 50-60 minutes will be enough. But if the beans are several months or even years old, then soak them in water overnight.
Also, the soaking time depends on the purpose for which the product will be used. For quick-cooking dishes, such as some soups or side dishes, it is better to soak in water longer. And for those that take an hour or more to prepare, you don’t need to soak them at all, just rinse the beans.
These recommendations apply to any dishes containing mung bean, the recipes for which you will find below.

How to cook mung bean as a side dish

The most common method of preparation is as a side dish of this legume for meat dishes.

To do this you need to take:

200 g mung bean;
1 onion;
1 tomato;
salt, pepper, dill seeds.

The process of preparing the side dish is quite simple:

Boil the pre-soaked grains in salted water until tender.

Fry onion in half rings with vegetable oil, allspice and dill seeds. If you like spicy notes, you can replace allspice with red pepper.

At the end of frying, add diced tomato. Stew.

Place the cooked mung bean in a frying pan with fried vegetables and mix well. Simmer for another 5 minutes and set aside.

This method is the fastest and easiest. However, in order to experience all the facets of the taste of this legume, you need to cook other dishes with it. Only then will mung bean, from which we offer other recipes below, reveal itself to you in a completely different way.

Risotto

These beans can easily become the basis of risotto.

We will need:

1 cup beans;
1 small onion;
1 carrot;
300 g minced meat;
1 glass of water;
salt, ground paprika, spices.

The process itself will take a little time:

Soak the grains for 4 hours (or better yet, overnight).

Fry onions and carrots. Add minced meat to them and fry everything together.

In a deep container, combine mung bean with minced meat.

Salt and sprinkle with paprika. Pour in water, cover and cook until the beans are ready. At the end, add your favorite spices or herbs.

Mung bean soup

You can also prepare hearty first courses from this product. We suggest you cook one of these.

To prepare the soup, take:

300 g beef;
1 tbsp. Masha;
1 large onion;
1 large carrot;
50 g butter;
3 tbsp. spoons of vegetable oil;
3 tbsp. l. flour;
0.5 tsp. turmeric;
a bunch of greenery;
2 liters of water;
salt, black pepper to taste.

Prepare the soup as follows:

Chop the onion and fry in vegetable oil along with the carrots.

Place the diced beef in the pan.

Transfer the entire contents of the frying pan into a saucepan, add cold water, add the washed mung bean and put on low heat.

Salt should be added when the beans are almost ready and cracked. Otherwise you will end up with hard grains. Pepper and turmeric should be added along with salt.

Melt butter in a frying pan and mix with flour. Fry the flour until golden brown and add it to the soup. After the soup is cooked, it should be sprinkled with chopped herbs.

As you can see, recipes with mung bean are varied and versatile. It can even be cooked in a slow cooker or in pots. This legume will add healthy variety to your menu.

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 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;
alleviates 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.

Sprouted mung bean - benefits and harm

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.

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.

How to cook delicious mung bean as a side dish

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

Similar to above:

sort out 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:

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

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.

Vegetarian mung bean cutlets

Mung beans make excellent vegetarian cutlets - tasty, nutritious, healthy, just advantages! Preparation is not difficult:

1 tbsp. golden beans
the same amount of boiled rice
carrot
spices
vegetable fat

soak the mung bean overnight in clean water;
the rice is boiled as usual;
both ingredients are ground in a blender;
Heat vegetable oil, fry spices in it, stir in carrots and sauté;
combine crushed cereals with frying, form cutlets, fry.

Mashkhurda

An amazingly hearty Uzbek meat soup, mashkhurda, is prepared from mung bean. Did not hear? Worth a try!

400 gr. meat
200 gr. Masha cereals
100 gr. rice
carrot
paprika
several potatoes and tomatoes
garlic, spices

How to cook:

It’s better to let the mung bean cook first, it will take about half an hour (the process was described earlier);
in a frying pan or cauldron, fry the meat cut into pieces, add diced onions, carrots, paprika at intervals of 5-7 minutes;
add tomatoes (you can replace them with tomato paste);
add boiled mung bean with water;
We also send potatoes in pieces and rice here;
cook until done, add fresh herbs before finishing the process.

Salad with mung bean sprouts

A nutritious salad with bean sprouts is prepared both with and without meat (vegetarian or meatless option).

Necessary:

200-300 gr. beef
500 gr. sprouts
Garlic
Greens (cilantro)
Spices
Soy sauce
Lemon juice
Vegetable oil for dressing

How to prepare:

Mung bean is boiled in boiling water for 3-4 minutes, drained
the meat is fried in small pieces, onions are added to it
sprouts are added to the finished meat, the salad is seasoned with spices, sauce, lemon juice, and sent to the cold for soaking

You shouldn’t give up your favorite cereals for the sake of an exotic bean, but it’s quite possible to diversify your family’s menu. Subscribe to site updates, bon appetit!

Mung bean is the oldest member of the legume family, which is gradually gaining popularity around the world, especially in India, China, Japan and Central Asia. The preparation of these beans, as well as the features of this process, will be discussed in the material presented below.

Product benefits

First, it’s worth considering some important properties of these beans. Their list is presented below.

Green mung bean contains a large amount of fiber. Due to this, the functioning of the gastrointestinal tract improves.
It also contains a decent amount of calories, which makes the body fuller for a longer period of time. Consequently, hunger comes later.
The product can also be used during diets. For example, as an option, cook green mung bean as a side dish.
Excellent in the treatment of various cold-type diseases. This is due to the fact that it is an antiseptic.
Can help alleviate menopause.
Due to their composition, when consumed regularly, beans can somewhat suppress the development of tumors.
Excellent for those who adhere to restrictions on the consumption of meat products.

How to cook mung beans?

First, it’s worth looking at the standard method of preparing the product. Actually, let's look at the preparation and cooking algorithm in detail.

First of all, you need to measure the ingredients according to proportions. To do this, prepare a glass of beans and two and a half of the same glasses of water.
The liquid must be poured into a separate pan and left to boil.

Before cooking green mung bean, it must be washed. This can be done while the water is boiling.
Once this interval is reached, carefully pour the beans into the pan and stir gently.
Perform the action until the contents boil again.
Immediately after this, you need to change the heat to moderate and close the pan with a lid. How long to cook green mung bean? To begin with, you need to leave it to cook for 20 minutes.
As soon as the specified time has elapsed, add salt and a spoonful of vegetable oil to the dishes.
After this, continue to cook the contents for an additional 15 minutes until almost all the water has been absorbed.
Now you need to drain the beans in a colander and drain all excess liquid.
The product is ready to use.

How to cook mung bean as a side dish?

To begin with, it’s worth looking at the simplest recipe, which even a person far from cooking can easily master. In fact, this is the same ordinary method of preparing cereals with vegetables. Actually for a side dish. Before cooking green mung bean, you need to prepare all the ingredients. Among them:

200 grams of the beans themselves;
one tomato;
one onion;
clove of garlic;
salt, black and red pepper.

Cooking beans according to the recipe

First of all, you need to process the most important ingredient. To do this you need to do the following:

rinse the beans under the tap and leave to soak in cold water for half an hour;

pour water into the pan and leave to boil;
as soon as it boils, carefully transfer the beans into it and leave to cook for twenty minutes;
at this time, peel the onion, rinse and finely chop;

wash and chop the tomato;
heat the sunflower oil in a frying pan, and as soon as it reaches the required temperature, add vegetables, crushed garlic and spices;
cook all ingredients until the onion becomes soft and golden;
as soon as the desired condition is achieved, you can turn off the fire;
During this time, the beans should have been cooked for 20 minutes, they should be salted and left to cook over moderate heat for an additional 15 minutes;
as soon as almost all the water has been absorbed, place them in a colander and drain off excess water;
then in a separate bowl, mix the previously made frying along with the beans and mix thoroughly until all the ingredients are evenly distributed.

Let's consider another option on how and how much to cook green mung bean without soaking.

Cooking beans in a slow cooker

In this case, you will need a standard set of ingredients. And again, as in the very first recipe, you need to measure out the desired ratio. Take 100 grams of beans and 250 milliliters of water. Now you need to do the following:

Pour the prepared liquid into the multicooker bowl and along with it the beans. Set the mode to "Stew" and set the timer for 45 minutes.
After half an hour of the total cooking time has passed, open the lid of the bowl and add salt. After this, mix the contents thoroughly.
Close the lid and continue cooking until the timer runs out.
Once this happens, do not open the lid and leave the contents to sit for an additional 20 minutes until the liquid has completely evaporated.
After this, the beans can be used as a side dish or added to any dishes.

Mung bean is not particularly common in our cuisine recipes and is more popular in Asia, so many housewives often do not know how to cook mung bean correctly and whether it needs to be pre-soaked, so in this article we will try to figure out how long and how to cook mung bean in a saucepan until fully cooked .

How long does it take to cook mung beans?

The cooking time for mung bean depends on the chosen cooking method and averages the following minutes:

How long to cook mung bean in a saucepan? In a saucepan, green mung bean should be cooked for an average of 30-35 minutes until tender (or 40 minutes in soup).
How long to cook mung beans in a slow cooker? On average, in a multicooker, green mung bean needs to be cooked for 40-45 minutes in the “Stew” mode (it is salted 10 minutes before the end of cooking, and after cooking it is left to brew for 10-15 minutes in a closed multicooker).

Note: when cooking mung bean in a saucepan or slow cooker, you must adhere to the following proportion of water and cereal: 1 cup of green mung bean to 2.5 cups of water.

Having found out how many minutes to cook mung bean, we will now consider how to properly cook it in a pan on the stove so that it turns out delicious.

How to cook green mung bean in a saucepan?

Ingredients: mung bean - 1 cup, water - 2.5 cups, salt - 0.5 tsp, sunflower oil - 1 tbsp.
Total cooking time: 35 minutes preparation time: 5 minutes, cooking time: 30 minutes.
Calorie content: 105 calories (per 100 grams of product).
Cuisine: European. Type of dish: side dish. Number of servings: 2.

The most common way to prepare green mung bean is to boil it in a saucepan. Let's take a step-by-step look at how to cook mung bean correctly:

First of all, we start by preparing the mung bean for cooking, namely, we measure out the required amount of cereal based on the proportion: 1 glass of mung bean to 2.5 glasses of water, after which we thoroughly rinse it in cold water.
Pour cold water into a saucepan and bring to a boil over high heat, then transfer the washed mung beans into it and after the water boils again, reduce the heat (the water should not boil too much) and cook the mung beans for 30-35 minutes until tender.
10-15 minutes before the end of cooking, add salt (half a teaspoon) and 1 tablespoon of sunflower oil to the water.
At the end of cooking, transfer the mung beans from the pan into a colander to drain the water.
The mung bean is cooked, now you can use it to prepare other dishes and salads.

Note: one of the most popular questions about cooking mung bean is: do you need to soak mung bean before cooking? The answer to this question is quite simple - not necessary, since mung bean boils well during cooking and without soaking.

In conclusion to the article, it can be noted that knowing how to properly cook mung bean at home, you can quickly prepare this unusual cereal for your favorite dishes, and it will be tasty and not overcooked. We leave our reviews and useful tips on how and how long to cook the mung bean until tender, in the comments to the article and share it on social networks if it was useful to you.