Mung Beans and Rice (Mashkitchiri)
Published March 17, 1992
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup mung dal (dried split yellow mung beans)
2 cups chopped onions
2 carrots, diced
2 tablespoons olive oil
1 large potato, peeled and diced
1 28-ounce can no-salt-added crushed tomatoes
2 teaspoons cumin seed
1 ½ teaspoons hot paprika, plus extra for garnish
½ teaspoon sweet paprika, plus extra for garnish
2 cups no-salt-added chicken stock
1 cup long-grain rice
2 cups water
¾ teaspoon salt or to taste
½ cup chopped cilantro
Nutritional analysis per serving (3 servings as a main dish)
154 grams carbs; 5 milligrams cholesterol; 851 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 23 grams fiber; 1367 milligrams sodium; 34 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
- Step 2
Saute onions and carrots in hot oil until onion begins to turn golden.
- Step 3
Add potato and cook 5 minutes.
- Step 4
Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
- Step 5
Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
- Step 6
Garnish with cilantro and hot or sweet paprika.
Private Notes
Comments
I would like to see a more simple version of this dish, preferably without any tomatoes. In India, kitchari is the go-to, ideally balanced ayurvedic food, but turmeric is a key ingredient! Try cooking (I use basmati) rice and mung beans separately (in broth for additional flavor), then heating some ghee in a skillet, warming some spices, including turmeric, and adding the rice and beans.
Nothing out of this world, but solidly good. Used a sweet potato and 1 tsp. ground cumin. It was enjoyed by a toddler who hates turmeric and his parents. Makes way more than 3 servings though, probably 6.
I didn’t have carrots so I substituted snap peas. I couldn’t see potatoes and rice so I omitted the potatoes. I added two dried Serrano peppers and a teaspoon of Aleppo pepper. All in all I found it quite tasty.
Nothing out of this world, but solidly good. Used a sweet potato and 1 tsp. ground cumin. It was enjoyed by a toddler who hates turmeric and his parents. Makes way more than 3 servings though, probably 6.
I would like to see a more simple version of this dish, preferably without any tomatoes. In India, kitchari is the go-to, ideally balanced ayurvedic food, but turmeric is a key ingredient! Try cooking (I use basmati) rice and mung beans separately (in broth for additional flavor), then heating some ghee in a skillet, warming some spices, including turmeric, and adding the rice and beans.