• Ingredients: 40
  • Serves: 4

Central asian rice and bean stew with sprigs of mint, plain yogurt.


  • 3 tbsps. vegetable oil or rendered lamb fat
  • 2 cups coarsely chopped onions
  • 2 medium potatoes, cubed
  • 2 medium carrots, coarsely chopped
  • 1 lb. ripe tomatoes, coarsely chopped
  • 1 tsp. cumin seed, ground
  • 3/4 tsp. dried chile pepper flakes or crumbled dried red chile
  • 2 tsps. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 to 3 cups boiling water or mild stock
  • 1 cup mung dal, soaked overnight in water to cover
  • 2 1/2 cups cooked long-grain white rice

Garnish and accompaniment:

For pork

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes.

    For this step you will need

  2. Step 2 Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil.

    For this step you will need

  3. Step 3 Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking.
  4. Step 4 When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary.

    For this step you will need

  5. Step 5 Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.

    For this step you will need

  6. Step 6 Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes.
  7. Step 7 Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.

    For this step you will need

Nutrition information

Calories 503 Carbohydrates 70 g (23%)
Fat 18 g (28%) Protein 16 g (32%)
Saturated Fat 5 g (23%) Sodium 1,489 mg (62%)
Polyunsaturated Fat 3 g Fiber 7 g (26%)
Monounsaturated Fat 10 g Cholesterol 24 mg (8%)