How to germinate a mung bean, why do it, and then what to cook

Legumes have long been used in cooking virtually all countries. However, if beans, soybeans, lentils or peas are known to everyone, and there are innumerable dishes with them, some members of the family - for example, rank or mash - have received far less distribution. In the eastern countries, the latter is very popular and is present in many dishes. The Russians also began to experience increased interest in it.

What attracts a mache

He has other names: "golden beans", or "mung beans". In biological terms, the mash strongly resembles conventional beans, but it has very valuable differences. First of all, it does not cause increased formation of gases, swelling of the abdomen - it does not puke him, as from many other beans. The second advantage: mung beans are not poisonous in raw form, like some kinds of beans, so they can be eaten without pre-treatment. Of course, they are not competitors to their beloved peas, they do not grind whole grains, but the sprouts of golden beans are tasty and useful. They contain up to 40 percent protein, which is very valuable for vegetarians and nutritionists in Ayurveda. They contain many amino acids, fats, vitamins and carbohydrates of slow absorption, which successfully provide the body with the "right" glucose, which improves brain function. All these facts are very attractive, since it is not difficult to grow a mung at home.

Easy process

To make it successful, beans should be taken only whole and healthy. Shrinked, cracked or deformed discard before mowing. The easiest option is to take a flat container like a tray of ice cream. It is filled with beans and poured warm (about 20-25 degrees) water - stand-by, boiled or filtered. It should cover the whole grain. Some people who know how to germinate the mung be told that it is possible to do this in an ordinary bottle. Although other experts believe that the use of non-flat capacity can lead to decay or the appearance of mold.

The dishes are loosely covered with a lid and placed in heat. If the walls are transparent, cover the entire structure with a cloth. Light slows and worsens germination. Two or three times a day the mung be washed under a gentle stream of running water through a colander or sieve and filled with a new liquid. Gradually, the beans will burst. They are gently rubbed with hands to separate from the peel, immerse in water and remove the floating shells. Sprouting mung be necessary until the sprouts are stretched by three centimeters. The contents of the container are lastly moved, if the shells remain - they are eliminated, and the finished product is carefully and carefully washed. After the water drains, you can sprouts or eat just so, or cook with them some dish.

Useful improvements

There are ways how to germinate the machine more efficiently and reliably. However, to simplify the process will need two tanks. One must be much larger than the other. The one that is bigger meets the previous requirements; The one that is smaller is made of plastic containers. It cuts a large part of the top, in fact, only the bottom remains, in which holes are made for the excess water drainage and which is covered with gauze. If there is a low sieve with small cells, you can use it. The main thing is that the inner vessel does not touch the bottom with the outside, as the mung be germinated without the risk of mold - from its smell, then it will be impossible to get rid of. What is the advantage of this method - to wash and grind the beans is not necessary. Just water like houseplants. It would be nice - every three hours. And drain excess water from the outside of the "container". This is not difficult, since it is enough just to take out the inner component and pour everything from the outside.

Korean use case

Of course, the mung bean is eaten and raw, like sprouted wheat. However, if you want, you can make a salad favorite by Koreans. Sprouts of golden beans must be boiled and poured with a sauce into which 4 large spoons of olive oil and lemon juice will go, 2 - sesame oil, one - soy sauce and coriander seeds, half-black - ground pepper and salt. Everything is mixed, poured into sprouts and is pressed down for half a day by a load. Tasty and unusual!