Bahraini Mumawwash (Rice with Mung Beans)

1Preparation

1. Soak the mung beans in cold water for 4 hours, then drain.
2. Rinse the rice until the water runs clear, soak for 20 minutes and drain.

2Cooking

1. Fry the onion in the oil for 10 minutes over medium heat until deep golden, and set half aside for garnish.

   🔥 medium heat⏱ 10 min timer
2. Add the cumin, turmeric, cardamom and dried lime to the onion in the pot and stir for 30 seconds.

   🔥 medium heat⏱ 1 min timer
3. Add the mung beans, water and salt, bring to a boil, then lower the heat and cook for 15 minutes until the beans begin to soften.

   🔥 medium heat⏱ 15 min timer
4. Add the rice, cover and cook for 18 minutes on low until the water is gone and the rice is done.

   🔥 low heat⏱ 18 min timer

3Serving

1. Fluff the rice with a fork, top with the fried onion and serve with yogurt and cucumber.

💡 Tips & common mistakes

• Cook the mung beans before the rice; they need longer, and adding them together leaves the beans hard (the common mistake).
• Do not stir the rice once it is in the pot, so it does not clump.

🔁 Substitutions

• No mung beans? Use brown lentils in the same amount and shorten their cooking slightly.