MUNG BEANS AND RICE WITH ALMONDS

Before oil was discovered in Kuwait, the vast majority of people relied on a restricted diet of fish and other seafood, rice, dates, milk and the meat of camels, sheep and goats. However, meat was not consumed daily. In fact, the norm for meat consumption was either once a week or once a month. Instead, legumes mixed with rice, for example, were hearty enough to be a full meal. Such is the case with Al-Momawash Al-Mutabbaq, a rice and mung bean dish. During these years, this Kuwaiti dish, its flavor enhanced with Tangy Hot Tomato Sauce, which is served alongside it, was affordable to most and kept everyone well-fed and healthy. In those bygone days, most people with little means likely substituted turmeric for the saffron. Hence, it is said, with the addition of saffron meant affluence and thus this simple dish became one of regality. The mung bean (maash) is a small green bean used commonly in the northern Indian sub-continent. When the skin is removed the bean inside is yellow. Both the green and yellow varieties of the mung bean are sold in Indian shops and in many health food stores. As for myself, I prefer to use the green version since it tends to be more available in a variety of grocery stores. Serve with Tangy Hot Tomato Sauce  and Crunchy Pickled Garlic .

SERVES: 6

PREP TIME: 15 minutes

SOAKING TIME: 8 hours 5 minutes

STANDING TIME: 30 minutes

COOKING TIME: 40 minutes

INGREDIENTS:

• 1/4 cup (1/2 stick/60 g) butter
• 1 large onion, minced
• 1/2 cup (100 g) dried mung beans (maash), soaked overnight, rinsed and drained
• 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• Pinch of saffron
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 3 cups (750 ml) water
• 3 tablespoons extra-virgin olive oil
• 4 tablespoons blanched almonds, for garnish
• Tangy Hot Tomato Sauce

INSTRUCTIONS:

1. Melt the butter in a medium saucepan with a lid over low heat. Add the minced onion and fry, uncovered, over medium-low heat until light brown. Add the mung beans and rice and cook for 3 minutes, stirring frequently. add the saffron, cinnamon, cardamom, salt, black pepper and water and bring to a boil. Cover and cook over medium-low heat for 25 minutes, stirring occasionally to ensure the rice and the beans do not stick to the bottom of the saucepan. If the rice and beans begin to stick to the bottom of the pan, add a little water.
2. Remove from the heat and stir. Cover and allow to cook in its own steam for another 30 minutes.
3. In the meantime, pour the olive oil into a medium skillet and set over medium heat. Add the almond and sauté until light brown. Set aside.
4. Place the rice and the beans on a platter and top with the almonds. Serve immediately with the tangy hot tomato Sauce on the side, allowing each person to use an amount to his or her liking.