Afghan Kichari (Mung Beans and Rice)
Looking for a protein rich afghan vegan rice recipe to go alongside a curry? Try a traditional kichari which includes tummy-friendly mung beans and boasts anti inflammatory effects.
Take a look at our vegan asian recipes page for more like this!
Mashur Daal (Spicy Red Lentil Stew)
Mashur Daal is one of the most comforting lentil stews that will fill you up and keep your tummy warm! This dish is a traditional Bangladeshi recipe, the flavours and aromas will not disappoint you.
- 1/2 cup red lentils
- 1/2 white onion finely chopped
- 1/2 white onion sliced thinly
- 1 garlic clove finely chopped
- 2 green chillis sliced in to thin strips
- 1.5 cups water
- 1 tbsp vegetable ghee (sub with olive oil)
- 1/4 cup fresh coriander roughly chopped
- 2 tomatoes medium sized
Spices & Seasonings
- 1/2 tsp salt
- 1/2 tsp chill powder
- 1/2 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper
- 1/2 tsp panch phoron
In a saucepan add your water, white onion (finely chopped), garlic (half of the amount specified, save half for later), 1 green chilli, 1/2 tbsp ghee, tomatoes and all dry spices (apart from the panch phoron).
Wash your lentils in water and add to the saucepan and simmer over a medium heat for 30 minutes, stirring regularly.
Simmer and throw in the fresh coriander and mix well.
In a separate frying pan, heat up the remaining 1/2 tbsp of ghee and add the sliced onions, panch phoron and remaining garlic and green chilli - stir until the panch phoron begins to spit.
Turn the heat down to a simmer and add one ladles worth of the daal into the pan - beware, this will sizzle and possibly spit!
Mix well and add the mixture back into the main pot of daal - this will enhance the flavour once you mix it well.
Cover and simmer for a few minutes - you're ready to serve!
Afghan Kichari (Mung Beans & Rice)
Kichari is a traditional rice dish rich with protein (mung beans) and packed with lovely fresh herbs and spices.
- 1/2 cup basmati rice
- 1 cup mung beans
- 4 cups water
- 1/2 onion chopped
- 1 tbsp fresh ginger
- 8 garlic cloves finely chopped
- 1 green chilli finely chopped
- 1 tsp turmeric
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp salt
- 3 tbsp vegetable ghee (or sub with olive oil)
- 1/2 cup fresh coriander roughly copped
- 1 lime juiced
Start by boiling your mung beans for around 10 minutes.
After 5 minutes, dry fry your fennel and cumin seeds until they become fragrant.
To the mung beans add the rice, fresh and dry spices - cook for 30 minutes on a medium-low heat with the lid on.
Take off the heat and add your spring onions and mix well.
Garnish with olive oil, fresh coriander and lime juice (lime wedges for decoration is optional).