Mash , or mung bean , or lu-daw, Asian bean, golden bean [2] ( lat. Vigna radiata ) - an annual herbaceous plant; species of the genus Vigna of the Legume family; leguminous origin from India . Seeds are small, green, oval. The term "mung" comes from the Hindi language.
| Mash |
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| International scientific name |
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Vigna radiata ( L. ) R. Wilczek |
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Along with the urd and adzuki, the mash was transferred from the biological genus Fasol ( Phaseolus ) to the closely related genus Vigna ( Vigna ). In old sources, golden beans ( Phaseolus aureus , Phaseolus radiatus ) were called.
Content
Mash is actively used in Chinese cuisine , which is called lǜ dòu (绿豆, literally: green bean ), but also in the cuisines of Turkmenistan , Tajikistan , Uzbekistan , Japan , Korea , India and Southeast Asia . Mash is usually eaten whole, peeled or sprouted. Mash starch is used for gelling and production of a special kind of Chinese noodle .
In Uzbek and Tajik cuisine , a dish called mash-kichiri , or mash-shawl , is a porridge made from a mixture of rice and peeled mash using vegetable oil, and meat (beef, lamb), unripe apricots (apricot) are also added to this dish. ) by season, as well as kurdyuk (Uzbek. Dumba ). Tajiks and Uzbeks also make mash-Khurda thick soup from mash.
Peeled Mash
The peeled mash (after removing the green shell) has a light green color and is known in Indian cuisine as dal or dhal . From Dala, in particular, they prepare a traditional Indian dish, bearing the same name dhal , produce pasta (often used as a filling), desserts, as well as the main dish of Ayurvedic cuisine - kichari .
Sprouts
Masha sprouts - a typical component of Asian cuisine . Mung sprouts easily during the day (under appropriate conditions). Before germinating the mung bean, it is recommended to rinse thoroughly: a warm, humid germination environment creates ideal conditions for the propagation of pathogenic bacteria [3] .
Funchoza
In the Chinese world , noodles are prepared from starch masha under the name "Fensi" or " funchosa ". Such noodles have a circular cross-sectional view; diameter varies. It is sold in dried form, and in Russia and Ukraine - often under the guise of rice noodles or noodles. It is used in soups, salads, deep-fried dishes. “Glass noodles” got its name because of the translucent appearance that it acquires after cooking.