Afghan · intermediate
Afghan Garlic Yogurt Topped Mung Bean And Rice Skillet
Inspired by traditional Afghan Kitchiri, this comforting dish pairs tender green mung beans and soft rice seasoned with toasted cumin and fried onions, finished with garlic mint yogurt.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Bring 3 cups of salted water and mung beans to a boil in a medium pot, then reduce heat and simmer covered for 15 minutes.
- 02
Stir basmati rice into the pot with mung beans, add 1 more cup of warm water, cover, and cook on low for 15 minutes until tender.
- 03
While grains cook, heat vegetable oil in a skillet over medium-high heat and fry sliced onions for 8 minutes until deep golden brown.
- 04
Stir ground cumin and ground coriander into the fried onions and cook for 1 minute until fragrant; remove from heat.
- 05
Whisk yogurt, grated garlic, 1 tablespoon of warm water, and a pinch of salt together in a small bowl until smooth.
- 06
Fluff the mung bean and rice mixture gently with a fork and spoon onto a warm serving platter.
- 07
Spoon garlic yogurt sauce over the center of the rice, pour warm spice-infused onion oil over top, and garnish with dried mint.
A LITTLE KITCHEN KNOW-HOW
Dampokht
Covering par-cooked grains and legumes on very low heat so steam finishes cooking them while fusing aromatic spices.
Notes from the kitchen
- Soaking mung beans for 30 minutes prior to cooking reduces total cooking time and ensures even texture.
- Bloom the dried mint between your palms before sprinkling to release its aromatic oils.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
