Cooking Mashkitchiri (Mung Bean Stew)



4 Tablespoons Olive Oil
1 Medium Onion (Chopped)
1 Large Carrot (Chopped)
1 Large Potato (Chopped)
2 Large Tomatoes (Chopped)
1 Teaspoon Cumin Seed
1 Teaspoon Paprika
Salt And Pepper to Taste
5 Cups Chicken Stock
3/4 Cup Mung Beans
1 Cup Rice
2 Tablespoons Cilantro (Chopped)

Saute onions in oil for 5 minutes. Add carrots and potatoes. Saute for 10 minutes. Add tomatoes, cumin, paprika, salt and pepper. Add stock and bring to a boil. Stir in mung beans, reduce heat, cover and simmer for 40 minutes. Add rice and simmer for 20 more minutes. Sprinkle with cilantro and serve.