Creamy Cracked Wheat Rice And Mung Beans Recipes

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.

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.