Mung Beans Rice (Maash Polow)

First attempt cooking this dish turned out good. Simple yet tasty even I am not a fan of mung beans dish. Thank you to bff for cooking book, ashpazi Irani. I followed recipe from there.  

What you need:

~ of course a handful of mung beans (soaked for 4-5 hrs, caution! dont soak it more than 12 hrs or you will get taugeh (bean sprouts, as I've experienced it, muahaha =)

~ a handful of rice

~ 1 large  onion chopped

~ 1/2 tspn turmeric

~ 1-3 tspn cumin

~ salt

~ oil

How to prepare:

~ Boil beans until soft on medium heat, approximately 30 mins, drain off

~ Boil rice until al dante with salt, drain off

~ Saute onion until translucent, add turmeric and cumin, add the beans

~ Put in rice, pour 1/2 glass of water, salt to tastestir

~ Put the lid on, leave for 20 minutes over low heat until the rice cook, if you want tahdig, leave it longer on fire

 You can eat it just like that (vegetarian), but I served with lamb and fried potatoes.

P/S: Mung beans is great for Malay desert. Maybe I need to share how to cook "Bubur Kacang Hijau" a.k.a mung beans porridge. Until then, bye!