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Moshkichiri (Uzbek Mung Bean and Rice Porridge)

Uzbek · Dinner · Easy

Moshkichiri (Uzbek Mung Bean and Rice Porridge)

Total
1 hr 30 min
Prep
15 min
Serves
4
Calories
470
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Mung beans and rice soften together into a thick Uzbek supper, with cumin, carrots and a generous topping of golden fried onions.

The beans begin to split before the rice joins the pot in Moshkichiri (Uzbek Mung Bean and Rice Porridge). That staggered cooking gives a soft, cohesive texture instead of firm beans surrounded by overcooked rice.

Whole green mung beans are the right starting point. This meatless version gets its richness from fried onion; cook the topping slowly enough to turn sweet and golden without leaving bitter black edges.

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Method

  1. Heat 1 tbsp vegetable oil in a heavy saucepan over medium heat. Cook half the onion and the carrot for until softened, then add cumin seeds and stir for .

  2. Add the mung beans and water. Simmer partly covered over low heat for until the beans soften and their skins begin to split.

  3. Stir in the white rice, salt and black pepper. Simmer gently for , stirring often near the end, until both grains and beans are soft and the mixture is thick but spoonable. Add hot water if it begins to stick before softening.

  4. Meanwhile, heat the remaining oil in a skillet over medium-low heat. Cook the remaining onion for , stirring, until deep golden.

  5. Rest the porridge off the heat for . Spoon into shallow bowls and top with the fried onion, its oil and the dill.

Forkue tips

  • Look for whole green mung beans in the dried-bean aisle or an Asian grocery. Split yellow mung dal cooks much faster and gives a smoother result, so it needs a different timing.

Storing and reheating

Refrigerate for up to 4 days. Reheat slowly with generous splashes of water, stirring from the base; keep some fried onion separate to add after warming.

Kitchen gear

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Nutrition per serving, estimated

470Calories
17gProtein
75gCarbs
12gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Moshkichiri (Uzbek Mung Bean and Rice Porridge): FAQ

Is moshkichiri supposed to be fluffy like plov?

No, its texture is soft and cohesive. The mung beans and rice should settle into a thick, spoonable mixture.

Can I freeze it?

Yes, freeze portions for up to 2 months. Thaw in the fridge and loosen with water during reheating because the starch sets firmly when cold.

How do I store and reheat Moshkichiri (Uzbek Mung Bean and Rice Porridge)?

Refrigerate for up to 4 days. Reheat slowly with generous splashes of water, stirring from the base; keep some fried onion separate to add after warming.

How long does Moshkichiri (Uzbek Mung Bean and Rice Porridge) take?

About 1 hr 30 min in total: 15 min prep and 1 hr 15 min cooking.

What do I need to make Moshkichiri (Uzbek Mung Bean and Rice Porridge)?

The key ingredients are mung beans, white rice, onion, carrot, cumin seeds and dill, plus pantry basics.

Any tips for Moshkichiri (Uzbek Mung Bean and Rice Porridge)?

Look for whole green mung beans in the dried-bean aisle or an Asian grocery. Split yellow mung dal cooks much faster and gives a smoother result, so it needs a different timing.

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More mung beansMore riceMore carrotsMore cumin