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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium pot, place the beans and add 3-4 cups of water over medium heat. Bring to a boil, reduce heat, cover and cook on medium to low heat for about 30-40 minutes until the beans are soft. | 2. In the meantime, in a non-stick heavy bottom pot with a tight fitting lid, heat 4 tablespoons of oil or butter and saute the chopped onions until they turn golden, add turmeric and cumin. Stir thoroughly. | 3. Add the mung beans to the onions, mix gently and cook them together for 5-7 minutes. | 4. Add the rice to the pot and enough water to cook the type and amount of rice you use. Add sea salt to taste. Bring to a boil, place a clean soft kitchen cloth between the lid and the pot to absorb the excess moisture and close the lid tightly. (I didn't do this part). | 5. Cook for 30 minutes on low heat. | 6. Serve warm on a platter with plain yogurt dibis, date syrup or Mast-O Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mung bean	1 1/2	cups	washed	46.8	9.2664	4.7424	0.2808
basmati rice	1 1/2	cups	washed drained	-	-	-	-
onion	1		peeled chopped	60.0	14.01	1.65	0.15
turmeric	1/3	teaspoon		3.12	0.6714	0.0968	0.0325
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
water				-	-	-	-
butter				-	-	-	-
sea salt				-	-	-	-
yogurt				-	-	-	-
date syrup				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.