This dish is a lot like Adas Polo (in my opinion); however, a few steps in making it vary. Mung Beans (maash) take a little longer to cook and become soft, so keep that in mind when you decide to make this dish. Another thing I usually use is a brown sugar coloring (the specific one I use is called Zucker-Couleur…its basically caramel food color). You can also prepare the sugar coloring (explained below).
Ingredients (3-4 servings):
1 cup Maash (Mung beans) — its best to wash them and soak them for at least 30 minutes prior to cooking
3 cups rice — wash the rice and soak in water (add salt to the water). Soak for at least 1 hour prior to cooking.
Eggs, chicken, or meat (optional) — whichever you choose to serve with the rice, or serve without any additions
In a large pot bring water to a boil and add the Maash to it. Allow the Maash to boil for 10 to 15 minutes (or until a little soft).
Add the rice and allow the rice to come to a boil. Use a strainer empty the contents of the pot into it. Add some water to the pot along with oil and heat it up. In a separate pot add some water and oil, along with the sugar coloring. Note: If you dont have a sugar coloring, you can add a tablespoon or two of sugar into the heated water and oil and allow it to cook/fry a little (it will turn brown in color).
Add the rice to the pot (with the heated oil and water mixture) then pour the contents of the other pot (oil, water, and sugar food coloring) on top of the rice. Use a spatula to stir the contents and then place a towel/cloth on the lid of the pot and cover the rice. Once steam escapes the sides of the pot you can turn the burner temperature down to low (all this time the burner should have been on high/medium-high). Allow it to cook for 20-30 minutes on low (or longer for more Tah Dig (crispy rice)).
You can cook chicken or meat to serve the dish with, or you can fry some eggs in butter, or oil to serve with the rice. Many times I add sugar to the rice, or serve it with yogurt. Its all up to you!