Moshkichiri

Sort through and rinse the mung beans in cold water; rinse the rice separately until the water runs clear. Cut the beef into small pieces, slice one onion into half-rings, and dice the carrot finely.

In a cauldron or heavy-bottomed pot, heat 100 ml vegetable oil until it just starts to smoke. Sear the beef on all sides until golden brown.

Add the sliced onion, carrot, cumin and black pepper. Fry, stirring, for 5 minutes over medium heat.

Pour in 2300 ml cold water, add the rinsed mung beans and bring to a boil. Simmer over low heat for about 30–40 minutes, until the skins of most of the beans have split and the beans are soft.

Add the rinsed rice and salt. Increase the heat to medium and cook, stirring often, for 20–25 minutes, until the rice is fully cooked and the porridge is still slightly loose.

For the topping, slice the second onion into half-rings. Heat the remaining 50 ml vegetable oil and fry the onion for 8–10 minutes, until deep golden brown.

Remove the moshkichiri from the heat, ladle into deep bowls, top with the fried onions and their oil, and serve hot.