Sindhi Dry Cooked Yellow Mung Beans Recipes

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MUNG BEANS AND RICE (MASHKITCHIRI)



Mung Beans and Rice (Mashkitchiri) image

Provided by Marian Burros

Categories     dinner, project, side dish

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 14

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 1/2 teaspoons hot paprika, plus extra for garnish
1/2 teaspoon sweet paprika, plus extra for garnish
2 cups no-salt-added chicken stock
1 cup long-grain rice
2 cups water
3/4 teaspoon salt or to taste
1/2 cup chopped cilantro

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.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 10 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 23 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1366 milligrams, Sugar 26 grams

PUNJABI DRY-COOKED YELLOW MUNG BEANS



Punjabi Dry-Cooked Yellow Mung Beans image

Number Of Ingredients 15

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4 changes of water
2 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/4 cup finely chopped cilantro, including soft stems
1/2 teaspoon fresh mango powder
2 tablespoons canola oil or melted ghee
1 teaspoon cumin seeds
1 small onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1 small tomato, coarsely chopped
1 tablespoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon Garam Masala

Steps:

  • 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes. Very gently, trying not to break the dal, mix in the cilantro and mango powder. Transfer to a serving dish, cover, and keep warm.2. To make the tarka, heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot ghee. Quickly add the onion and cook, stirring, until golden, 2 to 3 minutes. Add the ginger and green chili pepper, then add the tomato and cook, stirring, until the tomato is slightly soft, about 1 minute. Add the coriander and paprika and stir about 30 seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SINDHI DRY-COOKED YELLOW MUNG BEANS



Sindhi Dry-Cooked Yellow Mung Beans image

Number Of Ingredients 13

1 cup yellow mung beans (dhulli mung dal), sorted and wased in 3 to 4 changes of water
2 cups water
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 teaspoon mango powder
3 tablespoons finely chopped cilantro, including soft stems
1 large tomato, finely chopped
1/2 small onion, finely chopped
1 fresh green chile pepper, such as serrano, minced with seeds
2 tablespoons vegetable oil or melted ghee
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper, or ground paprika

Steps:

  • 1. Soak the dal in water to cover by 2 inches, about 2 hours. Drain and transfer to a medium saucepan. Add the water, turmeric, and salt and cook over medium-high heat, stirring once or twice, until the dal is soft and all the water has been absorbed, 10 to 12 minutes.2. Very carefully, trying not to break the dal, mix in the mango powder and cilantro, then transfer to a serving dish. Scatter the tomato, onion, and green chili pepper over the dal and mix lightly with a fork. 3. Heat the oil (or ghee) over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cayenne pepper (or paprika), pour over the dal, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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