Mash - a recipe for the preparation of exotic legumes

Mash, the recipe of which is known far from everyone, is a rare visitor in our markets. This is a legume crop, which is grown in Central Asia - more often in Azerbaijan and Uzbekistan. In Russia, its popularity is much lower than, say, lentils. And this is a big omission, because mung beans (beans, recipes with which are more popular, and then less useful) are just a storehouse of vegetable protein, phosphorus and calcium. These small bright green egg-shaped beans were considered the optimal food for children, the elderly and weakened patients in India and China. In mache is also a lot of vitamin C. It is indispensable in the diet of those wishing to improve the figure, suffering from diabetes and just those who love exotics and variety in food. If you bought a mash in the market, the recipe you can cook it for will tell you to put it out, boil it, or grind it into flour. In addition, it is possible to germinate this product and use sprouts in salads.

Mash. Recipe with potatoes

A glass of legumes, four glasses of water, three hundred grams of potatoes, five tomatoes, a spoon of tomato paste and vegetable oil - that's all you need. It is very desirable to supplement the recipe with a mixture of spices, they will make a tasteless mash (the recipe allows variations - instead of potatoes you can take eggplant) to play with new colors. You need seeds of cumin, chili, garlic, fresh ginger, turmeric, salt, sugar and curry. Mash boil in large quantities of water, separately boil potatoes. Discard these products on a sieve. Chili, garlic and ginger cut, rubbed. Cut tomatoes into cubes or slices. In a frying pan fry the cumin grains, add the remaining spices, salt, sugar, tomato and tomatoes. Then put the ready-made mung beans and potatoes into the resulting sauce, put it out a little and serve, sprinkling with cilantro or parsley. As a garnish, you can boil rice, and as an additional sauce to serve unsweetened yogurt.

Recipe for cooking "mash-mash" - fried eggs in Bulgarian

This dish looks like an Italian frittata - an omelette with various fillings that add a satiety dish. The Bulgarian version includes cheese, paprika, tomatoes, onions and a lot of greens. For two servings of fried eggs, you need to take three eggs. And the number of vegetables can vary depending on your taste. Paprika is better to take a multi-colored - it will improve the appearance of the dish. Thoroughly peel onions, cut into thin rings. On the warmed butter, it is necessary to fry it until browning, and in the meantime prepare the tomatoes - peeled (pre-boiling water) and cut into small cubes. Put in a frying pan to the onions. Pepper to peel from the partitions (they can give bitterness) and seeds, also chop and put to grilling. All ingredients should be in a frying pan until the paprika becomes soft. Brynza (you can replace it with "Feta" or Adygei cheese) crumb and add to the vegetables. Then dissolve the eggs in a frying pan, pepper, salt and bring to readiness. If the cheese is salty enough, there is no need to add salt. It is desirable to sprinkle the finished dish with plenty of greens.