Uzbek Moshkichiri Mung Bean Rice

Ingredients

• 1 cup mung beans
• 1 cup rice
• 1/3 cup neutral oil
• 2 large onions, thinly sliced
• 2 carrots, diced
• 5 garlic cloves, minced
• 1 tbsp cumin seeds
• 1/2 tsp ground coriander
• 2 ripe tomatoes, diced
• 5 cups water or broth
• 1/2 cup plain or plant yogurt, to serve
• 1/4 cup chopped dill or cilantro
• Salt and black pepper

Steps

1. Rinse the mung beans and soak them in warm water for 30 minutes while you build the base.
2. Heat the oil in a heavy pot over medium-high heat and cook the onions for 10 to 12 minutes, until deeply golden and beginning to crisp at the edges.
3. Take the onions further than feels comfortable. That deep browning is where moshkichiri gets its colour and its savoury depth.
4. Add the carrots and cook for 5 minutes, then the garlic, cumin seeds, and coriander for 1 minute.
5. Add the tomatoes and cook for 5 minutes until they collapse, then add the drained mung beans and the water.
6. Simmer uncovered for 25 minutes, until the beans are tender and beginning to burst.
7. Rinse the rice and stir it in with 1 1/2 teaspoons salt, then simmer for 20 to 25 minutes more, stirring often and scraping the base, until both are soft and the mixture is thick and porridge-like.
8. Stir regularly through this stage. Rice and split beans together settle and scorch quickly, and burnt starch ruins the whole pot. Serve with yogurt and dill.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.