Mung beans are known as Mash in Iraq. Since the Iraqis are very fond of their timman, this Iraqi mung bean rice is quite simply Timman Mash (تمن ماش). It is one of the simpler vegetarian rice dishes, but most certainly can be spruced up with some meat, chicken, or even fish.
Of course, almost any bean can be used instead of mung beans; it's just that mung beans are well loved in Iraqi cuisine. Keep in mind the soaking time, at least two hours (up to overnight). Since these beans are small, 15 minutes is enough to cook them and still hold their shape. Inspired from here.
1 cup mung beans, soaked 2+ hours
2 Tbsp oil
1 onion, roughly chopped
1/4 tsp turmeric
2 cups basmati rice, rinsed
2 tsp salt
1/2 cup sultanas, optional
Drain the soaked beans and boil in fresh water for about 15 minutes until cooked but maintains shape; drain.
Meanwhile, in a pot, saute the roughly chopped onion in the oil and add the turmeric when soft.
Stir in the rice, carefully to not break the grains, until coated with the turmeric oil.
Add the salt, and enough boiling water to just cover the rice by a finger's width.
Bring to a boil, cover the pot, reduce heat tp low, and let steam away for 10 minutes.
At this point, carefully stir in the drained cooked mung beans, and sultanas if using moving your wooden spoon from the outside of the pot to the inside to minimize breaking of the rice grains.
Cover the pot again and let steam some more over low heat for another 10-15 minutes until the rice is fluffy and cooked through.
Serve hot, accompanied by a bowl of yogurt, lots of greens, and radishes.
صحة و عافية