Creamy Rice And Split Mung Beans With Cumin Seeds Food

MUNG BEANS AND RICE (MASHKITCHIRI)

Steps:

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

IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ

Steps:

• If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
• Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
• When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.

SPLIT GREEN MUNG BEANS, MUMBAI-STYLE

Steps:

• Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
• To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
• Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

CREAMY RICE AND SPLIT MUNG BEANS WITH CUMIN SEEDS

Steps:

• 1. Place the rice and the dal in a pressure cooker along with 5 1/2 cups water, the cardamom pods, peppercorns, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the rice. The khichadi should be soft and creamy if not, then add more water, if needed, cover and boil, stirring a few times, until it is soft and creamy, about 5 minutes. Transfer to a serving dish.2. Heat the ghee (or oil) in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the tarka to the khichadi and, mix lightly, with parts of it visible as a garnish. Serve.VARIATION: To cook in a pan, place everything except the ghee and cumin seeds in the pan and cook over medium-high heat, stirring occasionally, until the dal and rice are soft and creamy, adding another cup of water if the khichadi is dry, about 45 minutes. Top with the tarka and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.