Mung Beans and Rice (Indian Kitcheree)

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Prep time: About 15 minutes
Cooking time: About 45 minutes

Makes: 4 servings

    

Ingredients

• 1/2 c.       split mung beans
• 1/2 c.       basmati rice
• 5 c.         water
• 2 T.         mild olive oil
• 4 c.         chopped vegetables (carrots, broccoli, zucchini, celery, onions, etc.)
• 1 T.         garlic cloves, minced
• 1 c.         chopped yellow onion
• 1 t.         fresh ginger, minced
• 1 t.         ground cumin
• 1 t.         turmeric
• 1/2 t.       coriander powder
• 1/2 t.       cardamom powder
• 1 t.         Creole red chili powder

    

Directions -

1. Carefully discard any grit from beans and rice. Rinse several times until liquid is clear.
2. Boil water, add beans and rice and simmer 20 minutes. Set aside, covered.
3. Meanwhile heat oil in a wok. Add garlic, ginger, 1 cup onions and any tough vegetables, like carrots (if used). Saute 10 minutes.
4. To the onions add turmeric, cumin, coriander, cardamon and chili powder. Heat and stir 5 minutes.
5. Add cooked beans and rice and all other vegetables, and simmer 20 minutes.
6. Let rest 10 minutes, covered and serve.

Serve each portion topped with a scoop of yogurt.

 

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