This mash. [b]General:[/b] Mash (mung beans, green bean, mung, moong, mash bean, Mungo beans) is a popular in the East, a legume, is unusually rich in protein. Mung bean commonly used in Chinese, Japanese, Korean, Pakistani, Indian, Thai cuisines. It is eaten whole and crushed, cut and uncut, as well as germinated. The cooked mash has a soft herbal flavor and a light nutty flavor, it is not necessary to soak it cooks relatively short time - 40 minutes. Used for soups, meat dishes and in combination with rice. [b]Use:[/b] Mash contains approximately 24% protein. Sprouted mung bean is especially popular among vegetarians and health enthusiasts. Masha shoots that can be eaten raw and add to salad are a low calorie food rich in fiber and vitamins.

In hot oil (about 2-3 tbsp) and fry onions (roughly chopped), carrot (grated on a coarse grater) and stuffing.

To shift zazharku in a pot and pour boiled water from the kettle. Immediately drop into a pan, washed and enumerated mash and cook on umerenom fire. Do NOT add salt - this is important! When grains are cooked Masha and burst with, then you can add salt, pepper, turmeric, coriander. Salt only (!) after the grain will burst, otherwise, if you salt early, the grains will harden, and the soup will not work.

In a frying pan, melt 50 grams of butter.

Spasserovat flour until light brown

And immediately to fill this hot roasted flour soup, bring to full readiness. The finished dish sprinkle with fresh herbs.