Rus Articles Journal

Mash: such “new“ bean?

For certain all had hard times when for breakfast, the lunch and a dinner are only boiled macaroni, flat cake and hot tea. Sometimes and without flat cake.

The son studies at university in other city, reduced from work without contents, unexpected expenditure made a big hole in the budget - on my memory of such financial crises was whole two. The first fell on my study in middle classes (the brother entered the institute), the second - when I went “decembrist“ for the husband to the South.

Survived as could. Then it was more important to feed the little son, quite often went to bed hungry. Ridiculously, on the one hand, not war and in shop of products in bulk, but is not present money and to buy food there is nothing.

In one of “gray“ days my mother-in-law went to borrow to neighbors of money, and brought a strange package of strange contents from there: something small, green, with the sprouted eyes. Mother of the husband answered the mute question which stiffened in my opinion with a smile: “If in the house is mash, with hunger you will not be gone“.

Small, but important!



Mash is not a verb and even not its derivative aurally arising at all as “smear“. Mash is cereals of family bean. On - Latin they are called “vigna radiata“, in Hindi sound as “mung“, and at Chinese give picturesque “l ǜ d ò u“. Uzbekistan, native for my mother-in-law, klinut grain tenderly - we wave.

Indians began to grow up this look bean for the first time, but the homeland Masha it is possible to call both India, and Bangladesh, and Pakistan. In general for the countries of east “world“ it became the real rescue from hunger and just tasty food.

Beans Masha ripen slowly therefore harvesting falls all on few months in a year: June and November. Then - that on light are also born small, greenish color of a pea of 3-5 millimeters with a large supply of useful substances.

Than is useful mash?



the Best in Masha are proteins which we acquire much quicker than animals. Besides mash contains the phosphorus, potassium, magnesium and calcium which are responsible for good memory, increasing the mental capacities keeping an acute eyesight, improving work of kidneys and the reducing arterial pressure. A lot of things useful brings in an organism mash!

Besides minerals, he can brag of richness of vitamin C therefore in India, in the homeland Masha, it is considered as the most useful product. In the Chinese medicine these bean are propagandized as the food which is ideally removing toxins so suitable for both children, and old men.

Mash is low-calorie therefore, using these beans regularly, you can grow thin approximately for three kilograms monthly. It is necessary to tell “thanks“ for it to the cellulose guarding intestines: it clears it, improving digestion work.

What to prepare from Masha?



as much as possible to make active useful properties of a bean, it is couched, and fresh sprouts then add it to the salads filled with oil fry with imbiryom, chicken and vegetables, and still cook from germinated Masha soups or soups.

Do the “glass“ noodles in the Asian countries esteemed and which are a basis for vegetarian pilaf of mashevy flour. I believe that it becomes as in a format of the most strict economy when not to get and not to buy some meat, and even for the sake of fertile assimilation of food unlike traditional pilaf.

Sates, but does not burden - an ideal combination! In Uzbekistan such dish is called a shavla - mash.

And still prepare a mashkurda there - the Uzbek soup, use mash in puff pies and cook from it the most ordinary porridge. The last in general is extremely widespread in the countries of the Asian region: its Indian analog - kichar. It is porridge spicy, but easily acquired, representing a tandem from the rice purified Masha and the spices fried in oil. Yogis use it in the period of cleaning programs.

Friendship forever



We were not yogas, of course, and did not set before themselves the purpose to clear an organism, sating it with useful minerals and minerals. In that difficult period our family just was in great need in means of livelihood and, strangely enough, having felt hungry at least few times in day.

Then, of course, there came fertile times: there was a work, an opportunity to buy meat and to cook the most real pilaf. But I wave she is grateful to this day and very much I respect this small zelenenky bean for its flavoring and medicinal properties. And you edat it?