I am sure not all have heard about Uzbek and Tajik mung dish Moshkirich.
The mung beans are very popular in Uzbekistan and Tajikistan. Alternatively known as the green gram, maash, or mung, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia, and the Indian subcontinent. Mung is considered the oldest legume crop mainly used in Asian cuisine.
Unlike beans and peas, mung is very quickly prepared. It does not need to be soaked, it will be ready within 40-50 minutes. Mash does not cause abdominal bloating. In Sweden, pediatricians recommend mothers use boiled and mashed mung to children older than 6 months.
Mash is, first of all, a very useful protein. Protein content in 100 grams: 23 grams (77% of calories). Proteins are mostly digested and absorbed by the body. Mung contains polyunsaturated and monounsaturated fat that is coming from vegetable fats, not that much, only 2 %. They protect the heart and blood vessels.
Mung is rich in carbohydrates – 44 grams of carbohydrates in 100 grams. The carbohydrates are "slow" that make you feel satiety preventing you from unnecessary snacks.
* meat (beef, chicken) - 300 g,
* Mung-200 g,
* rice (basmati or any long grain rice) - 350 g,
* carrots-400 g,
* 1 medim sized onion-125 g,
* vegetable oil (or olive oil) – 125 g,
* Zira – 1 tsp (or to taste),
• ground black pepper-0.5 tsp (or to taste),
* ground coriander – 1 tsp (or to taste),
* salt-1 tbsp.
1. Wash the rice under the tap until clear. Cover with cold water and let it soak for a while. Cut the meat fillet into small pieces. Cut the carrots into 0.5 x 0.5 cm thick sticks. Slice onions into thin rings or half-rings.
2. Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, stir well to prevent the onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15 - 20 mins). Add the cumin, - rub it in your palms a little to release flavor, stir gently to keep carrot from breaking.
3. Lower gas to moderate, pour hot water just to cover all ingredients, add salt, mung, and let it simmer for 40 mins to 1.5 hours until almost all water evaporates and the meat, becomes tender. Do not stir.
4. Turn gas to the max. Drain rice well, place it on top of the meat and vegetables and mung in one layer, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from wash away). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boiled rapidly. Check when it will evaporate and absorb into rice completely - the rice should remain rather al dente. Make holes in the rice and mung to the bottom of a vessel to check the water level.
5. Reduce gas to absolute min, cover tightly with the lid, and let it steam 20 minutes. Carefully, mix rice with meat, mung and carrots, if the rice tastes a bit bland add some salt, mix and let it stand for 5 minutes. Pile the Mashhurda on a big warm plate and serve with garlic, chilies, and thinly sliced tomato-sweet onions-chili-salt salad.