Mash is a small green mung bean (Vigna radiata), native to South and Central Asia. In Uzbek cuisine, this is the main legume product: mash is used in soups, pilaf and porridge. It tastes softer and more tender than beans.
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food-staples
Mash (mung) solid
Uzbek mash - small green beans for mashhurda, mastava-cake and pilaf with mash; boiled quickly, soft texture.
Mash is small green mung beans, the basis of home Uzbek cuisine: it cooks mashhurda, mastava with mash, pilaf with mash and lean soups. Compared to beans or chickpeas, mash boils faster, the texture is soft and the taste is neutral, so it easily accepts cue, coriander and tomato.
- Origin
- Uzbekistan / Kyrgyzstan
- Category
- Legume
- Packing
- Weight from 200g, 1kg packing
- Storage period
- Up to 24 months in a dry, dark place
- Certification
- Certified by Halal Latvia
In Uzbek cuisine, mash is an everyday product: in the Fergana Valley it is put in pilaf with greens and porridge-mastava, in Samarkand mashhurda is brewed - a thick soup with spices. Mash goes well with lamb and beef, but is equally appropriate in the lean version - with carrots, potatoes and greens.
Whole mash does not require long soaking: 1-2 hours in cold water is enough. After laying in boiling broth, the beans reach in 25-40 minutes. If you want a softer texture, leave overnight in cold water - then cooking will take 20 minutes.
On the counter, we weigh the necessary gramage - from 200 g for a family for one soup to 1-2 kg for stock. In appearance, the grain should be flat green, without black spots and dry dust; this is what we try to keep on sale.
FAQ
Mash (mung) whole - frequent questions
Whole mash is enough to soak for 1-2 hours in cold water to remove dust and reduce cooking time. If you want quick cooking, leave it overnight - cooking will take 20 minutes instead of 40.
Mashhurdu (a thick soup with spices and lamb), mastava with mash (rice and meat soup), pilaf with mash, lean porridge with mash and greens. Mash also goes to oriental sweets - for example, in moshi hurda.
Whole mash is stored for up to 2 years in a dry dark place in a sealed container. After soaking and cooking - 3-4 days in the refrigerator under the lid.
To pilaf or tea
Pack a basket for dinner right on the counter.
At the Uzbek bazaar in Riga, you can collect a full lunch in one go: rice, spices, dried fruits, tortillas and tea. If you are planning a family holiday or a large company - write in advance through the form, we will collect the set by the right time.