Moshkeecheery (Mung Beans with Caramelized Onions)

This simple and delicious porridge, a quintessential Uzbek meal, is pack full of protein and fiber. Traditionally containing mung beans, rice, onions, potatoes and a bit of lamb, this recipe presents a healthier alternative that both vegetarians and vegans can enjoy.

INGREDIENTS

(Serves 2)

• 100 grams clarified butter

• 2 medium onions

• 300 grams Mung Bean

• 1 teaspoon ground cumin

• 1 teaspoon salt

• Pinch of sugar

• 1/2 teaspoon ground black pepper

PREPARATION

First, soak the mung beans in lukewarm water, at least an hour before you start cooking.

Peel and slice the onions as thin as possible (use mandolin if at hand).

Then add the clarified butter into a thick-bottom cauldron. Add sliced onions before adding sugar and 1/2 a teaspoon of salt. Caramelize the onions until translucent and golden brown.

Remove half of the onions and some of the butter, put aside.

Add the drained mung beans, salt, and cumin into the cauldron. Fry on high heat for 5–7 minutes with the second half of the onions until combined.

Pour 3 parts of the filtered water to cover the mung beans, about 1 liter. Bring to a boil, and lower the heat to medium. Cover, stirring gently and occasionally.

Cook until soft, approximately 15-17 minutes. Turn off the heat. Let sit for 15 minutes.

Serve on a flat large platter in one layer.

Cover the top of the porridge with the half of the caramelized onions you set aside earlier, layering it with some of the melted clarified butter.

Great with a full pot of green tea to it down.

Enjoy!