Maash palaw or Mung Bean with Rice. As rice and mung beans are two of Afghanistan’s favorite ingredients, there are quite a number of recipes involving the pair of them. One such is ketcheree: short grain rice cooked up all stickily with garlic and quroot. But In this version (RECIPE 2), which sees mung beans cooked with basmati and spices and fruit.
- 2 cups Rice Long Grained
- 1 cup Mung Dal (Mung beans)
- 1 Tablespoon cumin
- 1 Tablespoon Cinnamon Powder
- 6 to 7 cloves Garlic, Grated
- 3/4 Cup oil
- Salt to Taste
- 1 cup Water
- Wash the rice thoroughly and soak it overnight.
- Wash the Mung Dal and soak it overnight.
- Add enough water in a pot, and cook the mung bean for 15 minutes or till tenders. Strain the Mung Bean and set aside.
- Boil the rice in water and salt, do not overcook it, remove from heat and drain. Then pour the strained Mung Dal & rice in the cooking pot and mix them gently.
- In a cup, add a 1/2 cup of water, cumin powder, cinnamon powder, and salt and slowly mix it to the rice & Mung Bean to avoid breakage of rice.
- Cover the cooking pot lid with a cotton cloth and make holes around the rice using back of a spatula. Then Cover and let it steam and cook for 25 minutes on very low heat.
- Remove the cooking pot from heat and heat garlic in the ghee & pour the heated oil all over the rice, cover the pot again and let it cook for 5 minutes.
Ingredients (For 2 serves):
- 150 gg basmati rice
- 75 gr mung beans
- ghee or clarified butter
- 1/3 teaspoon green cumin seeds
- 1 onion, chopped
- 1 cm ginger, peeled and chopped
- 1-2 green chiles (you decide how hot you like it), chopped
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 75 gr dried apricots, soaked for an hour or so, and finely chopped
- 450 ml water or veg stock
- salt to taste
- Wash the rice and pick through the the beans, and then put the latter in a pan of water and bring it to the boil. Cook for fifteen minutes and then drain.
- Heat some oil in a saucepan and fry the cumin seeds for a minute or so. Follow them up with the onion, ginger and chillies; once the onion has softened add the spices and apricot, stirring well. After another half a minute add the rice, mung beans, water and a pinch of salt, cover the lid of the pan, turn the heat down and let the rice cook through undisturbed for about twenty minutes. Once this time is up, stir the rice with a fork, check the seasoning and then let it sit for a few minutes before turning out on to a serving tray.
- Serve with yogurt and salad.