This dish comes from Uzbekistan. I find it really filling and homey and, at the same time, exotic. Mash is the word for mung beans in many languages. Due to linguistic differences, it is pronounced many different ways. One tip: Soak the mung beans a couple of hours beforehand to make the cooking time shorter.
Watching someone prepare a dish is always a great help. Here is a video of a Russian man preparing mashkhurda in an entertaining manner.
300 g mutton or beef, cut into small pieces
100 g or 7 tablespoons vegetable oil
1 1/2 cup rice
1 cup mung beans
2 onions, chopped
2 cloves garlic
1 carrot, chopped
2-3 tomatoes, chopped
1 tablespoon tomato paste
1/2 bunch (1/2 oz) fresh coriander
Fresh ginger (if desired)
salt and spices (such as pepper, chili, and paprika) to taste
Brown the meat pieces in hot vegetable oil, then add them to a large pot. Add onions, tomatoes, and carrots. Sauté a few minutes, then add water and spices. Before the water boils, add cleaned and washed mung beans. When mung beans are soft, add rice and cook another 20-25 minutes. In the final 5-10 minutes, add salt and spices. To serve, top with yogurt or sour cream and garnish with chopped greens and freshly ground black pepper.