Uzbek Mung Bean and Rice Bowl (Mosh Kichiri-Style)

About This Recipe

Mosh kichiri (or mosh oshi) is a traditional Uzbek dish of mung beans cooked down with rice into a thick, porridge-like consistency, often eaten during colder months or as a simple, nourishing family meal. Unlike a brothy lentil soup, the rice and mung beans here are meant to cook together until they nearly merge, creating a soft, hearty texture rather than distinct grains and legumes. A generous layer of deeply caramelized onions, fried separately in oil until dark golden, gets spooned over the top just before serving — this is the traditional finishing touch that gives mosh kichiri its signature savory-sweet depth, since the porridge itself is fairly plain. A good hit of black pepper and toasted cumin rounds out the seasoning. Served hot in a bowl with the fried onions and a drizzle of extra oil on top, this dish is humble, filling and genuinely reflects the everyday, unpretentious side of Uzbek home cooking, distinct from the more celebratory plov.

Ingredients

Serves 4

• 1 cupsplit mung beans (moong dal)(rinsed)
• 0.75 cuplong-grain rice(rinsed)
• 5 cupswater
• 1.5 tspfine sea salt
• 0.75 tspblack pepper
• 1 tspcumin seeds
• 0.33 cupvegetable oil
• 2onions(thinly sliced)
• 0.25 cupcilantro(chopped, for garnish)

Instructions

1. 1

   Simmer the mung beans

   Combine mung beans and water in a pot. Bring to a boil, skim any foam, then reduce heat and simmer 15 minutes.

2. 2

   Add the rice

   Stir in rice, salt, black pepper and cumin seeds. Continue simmering 20-25 minutes, stirring occasionally, until both the beans and rice have broken down into a thick, porridge-like consistency.

   Stir every few minutes toward the end of cooking — the mixture thickens quickly and can stick to the bottom of the pot.

3. 3

   Adjust consistency

   If the porridge is thicker than you like, stir in a splash of hot water to loosen it to your preferred texture.

4. 4

   Fry the onions

   While the porridge cooks, heat oil in a skillet over medium heat. Fry onions 12-15 minutes, stirring often, until deeply golden brown and slightly crisp at the edges.

5. 5

   Combine and season

   Taste the porridge and adjust salt as needed.

6. 6

   Serve topped with onions

   Spoon the porridge into bowls, top generously with the fried onions and their oil, and garnish with fresh cilantro.

Variations

• •

  Add cubed pumpkin or squash to the porridge partway through cooking for natural sweetness, a common home addition.

• •

  Stir a spoonful of tomato paste in with the rice for a slightly tangier, more colorful version.

• •

  Top with a dollop of yogurt alongside the fried onions for a creamier, tangier finish.

Storage

Refrigerate up to 4 days in an airtight container; the porridge thickens considerably when chilled. Reheat over low heat with extra water stirred in to loosen it back to a spoonable consistency.

Frequently Asked Questions