Mung Beans and Rice (Mashkitchiri)
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:3 servings as a main dish
- 1cup mung dal (dried split yellow mung beans)
- 2cups chopped onions
- 2carrots, diced
- 2tablespoons olive oil
- 1large potato, peeled and diced
- 128-ounce can no-salt-added crushed tomatoes
- 2teaspoons cumin seed
- 1½teaspoons hot paprika, plus extra for garnish
- ½teaspoon sweet paprika, plus extra for garnish
- 2cups no-salt-added chicken stock
- 1cup long-grain rice
- 2cups water
- ¾teaspoon salt or to taste
- ½cup chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
621 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 113 grams carbohydrates; 13 grams dietary fiber; 23 grams sugars; 18 grams protein; 1359 milligrams sodium
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.
Powered byPreparation
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
regina mcilvain
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.
LizC
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.
LizC
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.
regina mcilvain
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.
Private notes are only visible to you.
Advertisement
