Beans Mash (Golden): description, useful properties, composition and cultivation with a photo

Gardeners who adhere to a he althy diet know about Mash beans. The bulk of the population has not heard of such a culture.

The product is found in ecological shops and on special sites. It is brought from Asia. But some summer residents grow crops in their gardens. They diversify the menu with delicious vegetable dishes. This experience is worth adopting.

What is this?

Golden bean belongs to the genus Vigna. It is called golden, but it is green. The second name is Mung beans.

The plant is grown in Asia. There, many dishes are prepared from small green beans. Mung beans are not so widely known in Russia.

In the homeland Mash is called green beans. They are eaten thermally processed or raw (sprouted). The medicinal properties of the plant are known.

How to choose the right one?

To get a good harvest, gardeners should learn how to choose the right planting material. It is purchased in stores where Mash is sold for food. Recommended:

• Inspect the packaging. Content must be clearly visible.
• The grains should be smooth, shiny, slightly elongated. Skin - whole, glossy. Color - green, color - uniform.
• Preference should be given to medium-sized seeds of the same shape and size.
• Any damage to the peel is excluded.
• Small beans are optimal for growing. It sprouts faster.
• The best producers of Masha are: Uzbekistan, Tajikistan, India, Australia.

You need to pay attention to the production time: germination lasts 24 months.

Useful properties

Mash has useful properties:

• With regular consumption of food, cholesterol in the blood decreases. The condition of the heart and blood vessels improves.
• The amount of sugar decreases.
• Vessels become elastic.
• Immunity is strengthened.
• Beans are a mild diuretic.
• Sprouted beans fight inflammatory diseases.
• The golden bean is included in the diet menu for those who want to lose weight.
• Masha sprouts stimulate brain activity, strengthen memory.

There is a suggestion that regular consumption of mung beans reduces the risk of cancer.

Composition and calorie content

Mash has a complex composition. 100 g of the product contains 32 g of protein. More beans supplies:

• amino acids (18 types);
• vitamins: C, B, PP, A, E, K;
• choline and beta-carotene;
• potassium, magnesium, phosphorus, sodium, iron, zinc, selenium, manganese, copper.

This is a nutritious product. Its calorie content is 347 kcal. Carbohydrates from the "slow" group: they promise a long feeling of satiety.

Contraindications

Mash has no contraindications for use. The exception is individual intolerance to the components of the beans.

Growing and care

Mash is an alien from Asia. The climate of Russia is unusual for him. To get a good harvest, you should follow the advice of agronomists:

• Due to the long growing season (100-120 days), it is possible to grow it by direct sowing in the ground only in the southern regions. In the Middle lane and in the North-West, it is recommended to expel seedlings.
• High temperature (up to 35 degrees Celsius) pleases the plants. In cool regions, it is recommended to plant cold-resistant varieties.
• The soil should be loose, moisture-permeable, chemically neutral.
• In arid regions, the plant needs regular watering: drought reduces yields.
• It is recommended to choose a landing site in sunny, windy areas.
• Sowing or planting seedlings begin when the soil warms up to 15 degrees at a depth of 10 cm.

Mash grows up to 1.5 m. A tie to a support is recommended.

How to germinate Mash?

You can buy sprouts in the he alth food section. But some gardeners cook their own meals.

It is required to select fruits of the same size and shape. Then rinse thoroughly with cold water. Place on a sieve to drain excess moisture. Then put gauze moistened with water on a flat plate. It should be folded in several layers. Spread beans in one layer, cover with gauze. Put in a warm place. The gauze needs to be moistened when it dries. After 2-3 days, the seeds will germinate.

Sometimes the dish is bitter. To neutralize the unpleasant taste, pour boiling water over the sprouts.

Methods of storage

Gardeners are advised to harvest Mash as the crop ripens in several stages. Dry-shelled beans are aired in the shade, then peeled. Seeds are put in fabric bags (preferably canvas). To protect against bugs, it is recommended to lay garlic cloves or bay leaves at the same time.

At the end of the growing season, all fruits should be picked. Cut green (not poured) beans into pieces and freeze. Thresh unripe beans and freeze them too.

Use in cosmetology

Masha fruits have aseptic properties. Cosmetologists include them in masks for problematic, acne-prone skin. Cleansing lotions are prepared from bean stalks. Dry parts of the plant are ground and used in scrubs.

Use in cooking

Mung beans are the basis of Asian cuisine. Pilafs, soups, noodles, salads are prepared from them. Many recipes migrated to European cuisine. In Russia, Mash began to be included in the Lenten menu.

Cooking recipes

Some mung bean recipes are easy to make. Meals are tasty and nutritious. They contain the necessary amount of vitamins and trace elements.

Soups

Masha and meat soup:

• One onion and a medium carrot cut into cubes.
• Fry until tender.
• Soak 300 g Masha in 1.4 liters of water. Hold for 45 minutes.
• Put the beans in the frying pan. Add 1 tablespoon of tomato paste and 200 g of ground beef. Fry until the meat is done.
• Pour the contents of 1.5 liters of water. S alt, pepper. Bring to a boil and cook until the beans are soft.
• Remove from heat, add greens.

Serve after 10 minutes (let steep).

Shavlya with Masha

How to cook:

• fry 1 carrot and onion in a cauldron;
• add 300 g of lamb, a glass of rice, 200 g of soaked Masha, spices, s alt, pepper;
• fill with water (it should cover the contents of the boiler);
• stew until tender.

Serve with tomatoes and cucumbers.

Pilaf with rice and Mash

This pilaf can be cooked with or without meat. It turns out equally delicious. Cooking steps:

• fry onions and carrots (100 g each) in a cauldron;
• add lamb (300 g);
• pour a glass of rice and soaked Masha, spices for pilaf, mix;
• add water (it should cover the food in the boiler);
• stew under the lid until moisture evaporates;
• add head of garlic, simmer until softened.

Serve with pickled onions, tomatoes and cucumbers.

Rice with Masha

This high-calorie dish of beans and cereals will replace the second meat. How to:

• boil 1 cup of rice;
• 200 g Masha soak for 30 minutes, then boil until soft;
• 1 onion and 1 carrot cut and fried in vegetable oil;
• add rice and Mash to the pan, s alt and pepper;
• simmer for 2 minutes.

Serve with chopped herbs and tomatoes.

Pies with Masha

Mash beans make a hearty filling for pies. How to cook:

• 300g beans soak for 1 hour;
• 1 onion and 1 carrot cut into small cubes, fry in vegetable oil until tender;
• boil the beans until soft, then rub through a sieve;
• Mash put in a pan with onions and carrots, add s alt, pepper, garlic;
• simmer for 2 minutes.

Make unleavened dough:

• a glass of flour mixed with a pinch of s alt and 1 egg;
• add water until the dough starts to fall behind the hands;
• roll into a ball, wrap with cling film, leave for 30 minutes.

Make pies out of dough and stuffing. Fry in vegetable oil.

Cannelloni

Mash is used for stuffing pasta. Preparation:

• 300 g champignons fried in oil;
• add 1 onion and crushed garlic;
• Soak mash, then boil until tender;
• boiled Mash puree, add to mushrooms;
• mix, s alt, pepper;
• stuff the cannelloni, put in a saucepan;
• pour sauce, sprinkle with cheese, bake in the oven.

Serve with herbs and vegetable salad.

Mashkhurda

This is a thick hearty soup. Cooking rules:

• 500g lamb brisket fried in fat until crispy;
• add chopped 1 onion and 2 carrots;
• after the carrots are ready, add 1 tablespoon of cumin, s alt, pepper, coriander;
• add chopped sweet pepper (1 piece);
• put 2 tablespoons of tomato paste;
• warm up, add 4 chopped tomatoes;
• pour 3 liters of water;
• put half a glass of soaked Masha in boiling water;
• then add 4 chopped potatoes;
• pour half a cup of rice;
• simmer covered until tender.

Pour into bowls. Add chopped cilantro, dill, parsley and crushed garlic.

Kichari

Cooking:

• rice and Mash (half rice) soak, then boil;
• fry spices (cumin, pepper, coriander) in a pan without oil;
• add oil and fry onion and minced garlic together;
• add carrots, zucchini, bell peppers;
• fried vegetables add to rice and Mash, s alt.

Serve with chopped herbs. The dish looks like a vegetarian pilaf.

Cutlets from Masha

This bean dish is perfect for a Lenten menu. Preparation:

• soak 300 g beans for half an hour;
• boil Mash until tender;
• one onion and 1 carrot cut and fry;
• pass Mash through a blender along with onions and carrots;
• add s alt, pepper, dry spices;
• mix with egg;
• make cutlets with wet hands, roll in breadcrumbs, fry in vegetable oil.

Serve with tomato sauce.

Sprouted Masha Salad

Bean sprout salad is the perfect breakfast dish. It will saturate and supply vitamins. How to cook:

• spread lettuce leaves on a platter;
• put a glass of sprouts Masha on top;
• sprinkle with 1 tablespoon roasted and shelled seeds;
• s alt, pepper;
• drizzle with lemon juice and olive oil.

Serve with a slice of toasted rye bread.

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