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Mashkichiri (Uzbek Mung Bean and Rice Porridge)

A vibrant dish from Central Asia — make it and savor every bite! Mashkichiri is a traditional Uzbek porridge that wins everyone over. Cooked in a kazan (a heavy cast-iron pot), it turns out wonderfully fragrant, tasty, and hearty. Don't let it intimidate you — mung bean porridge is genuinely easy to make.

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Masha porridge
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 7 g
Fats 17 % 4 g
Carbohydrates 54 % 13 g
117 kcal
GI: 23 / 46 / 31
  • Start with the prep: rinse the meat well and pat off excess moisture with paper towels, then cut it into small pieces. Peel the onion and cut it into small cubes. Peel the garlic cloves and mince them. Wash and peel the carrots, then grate them on the coarse side of a box grater. Wash and dry the tomatoes and cut them into small pieces. Rinse the mung beans and rice thoroughly until the water runs clear. You'll cook the porridge in a kazan; if you don't have one, use a roomy heavy-bottomed pot or Dutch oven. Set the kazan over high heat and add the vegetable oil and ghee. Heat them, then add the meat and fry, stirring, for about 5 minutes. Add the onion and keep cooking, stirring now and then, until the onion turns golden. Reduce the heat to medium, add the minced garlic, cook for about 10 seconds, then add the tomatoes. Stir and cook 5–6 minutes, until the tomatoes soften. Add the grated carrots and fry everything together for 2 minutes, stirring so nothing scorches. Now add the ground cumin, ground black pepper, and salt. Stir, then pour in half of the water — it should be boiling hot, not cold. Add the mung beans and bring to a boil, then reduce the heat to low, cover, and cook for 25–30 minutes. Add the rice and stir, then add the beans. Cook everything together until the rice and mung beans are done, adding more boiling water little by little if the pot gets too dry, and stirring so it doesn't stick. Cover halfway to speed things along, and cook another 15–20 minutes, until the mung beans and rice are soft. Turn off the heat sooner if you like the rice firmer, or cook longer for a softer texture. If you like, top the finished porridge with caramelized onions, though that step is optional. Serve the mashkichiri hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Lean lamb - 169  kcal/100g
  • Fatty lamb - 225  kcal/100g
  • Lamb brisket - 533  kcal/100g
  • Lamb leg - 232  kcal/100g
  • Lamb chop (bone-in) - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Lamb loin - 459  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Cooked brown rice - 119  kcal/100g
  • Raw white fortified rice - 363  kcal/100g
  • Cooked white fortified rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Cooked parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Scarlet runner beans - 23  kcal/100g
  • Frozen beans in a package (300 g) - 102  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Cumin - 333  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ghee - 892  kcal/100g
  • Mung beans - 300  kcal/100g

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