Mung Beans and Rice (Mashkitchiri)

• 1 cup mung dal (dried split yellow mung beans)
• 2 cups chopped onions
• 2 carrots, diced
• 2 tablespoons olive oil
• 1 large potato, peeled and diced
• 1 28-ounce can no-salt-added crushed tomatoes
• 2 teaspoons cumin seed
• 1 1/2 teaspoons hot paprika, plus extra for garnish
• 1/2 teaspoon sweet paprika, plus extra for garnish
• 2 cups no-salt-added chicken stock
• 1 cup long-grain rice
• 2 cups water
• 3/4 teaspoon salt or to taste
• 1/2 cup chopped cilantro

1. Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
2. Saute onions and carrots in hot oil until onion begins to turn golden.
3. Add potato and cook 5 minutes.
4. Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock.
5. Bring to boil and add the drained beans.
6. Cover, leaving the lid slightly askew to let steam escape.
7. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
8. Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed.
9. Stir rice into bean mixture; add salt.
10. Garnish with cilantro and hot or sweet paprika.

beans, onions, carrots, olive oil, potato, salt, cumin, hot paprika, sweet paprika, nosalt, longgrain rice, water, salt, cilantro

Taken from cooking.nytimes.com/recipes/4709 (may not work)