Mung Beans and Rice (Mashkitchiri)

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 Information

  • Nutritional analysis per serving (3 servings)

    610 calories; 12 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 110 grams carbohydrates; 12 grams dietary fiber; 22 grams sugars; 18 grams protein; 4 milligrams cholesterol; 1359 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings as a main dish

Preparation

1. Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
2. Saute onions and carrots in hot oil until onion begins to turn golden.
3. Add potato and cook 5 minutes.
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.
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.
6. Garnish with cilantro and hot or sweet paprika.