The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:
- If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
- Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
- When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.
This recipe couldn't have been be simpler to make but the results tasted so wonderful. Since I rely on my trusty rice cooker, I basically just cooked the mung beans and rice separately and layered them together, then baked them in the oven for a while to allow the flavors to marry. The only other thing I did differently was to add a lot more dill to the rice and it added such an outstanding flavor to the dish. This dish was a huge hit in our household and will be made again and again! Thanks so much for posting! :)
5 stars!! Very tasty along with the dibis tamar and a Balkan (thick) yogurt. This was exactly what I had been searching for and DH, DD (toddler) & I thoroughly enjoyed it. DH's family eats this with melted butter mixed with the dibis which I will do next time insha Allah along with yogurt too. I did dot butter on top. I made this the traditional way but not with any meat. DH also said his family mixes theirs but we liked it layered mixed is just easier. Layering it I had to cook it differently. Here is what I did: I cooked the onion in some oil in my cast iron frying pan and then added the fresh dill and some sea salt to taste. I added this to the drained soaked mung (mash) beans with some water and cooked them until tender. There was still a little liquid left so I retained it for the rice. I cooked white basmati rice in some boiling salted water for exactly 8 minutes and then drained and put into a greased pan to set in a low oven once layered with the bean mixture. I sprinkled some of the left over liquid on top and covered the pan with aluminum foil and left it in the oven until done. I will definitely will make this again and again.