Mumawwash

Background

Mumawwash is a beloved Kuwaiti one-pot dish that brings together pantry staples from the Gulf trade routes: earthy mung beans, fragrant basmati rice, briny-sweet dried shrimp, and the citrusy depth of a whole dried black lime. Traditionally, families prepared it to be hearty enough for long days by the sea, while still perfumed with warm spice like cumin, turmeric, cardamom, and a whisper of cinnamon. A gentle base of browned onion and soft garlic cooked in rich ghee gives the pot its comforting aroma, and a spoon of tomato paste ties it together with a savory glaze.

Ingredients

• mung beans (1 cup, dried)
• basmati rice (1 1/2 cups, rinsed)
• dried shrimp (1/2 cup, lightly rinsed and drained)
• onion (1 large, thinly sliced)
• garlic (3 cloves, minced)
• ghee (3 tablespoons)
• tomato paste (1 tablespoon)
• turmeric (1/2 teaspoon)
• cumin (1 teaspoon, ground)
• cardamom (1/2 teaspoon, ground)
• cinnamon (1/4 teaspoon, ground)
• dried black lime (1 whole, pierced a few times)
• salt (to taste)
• black pepper (to taste)
• water (as needed for soaking and cooking)

Preparation

1. Rinse the mung beans and soak them in cool water for about 1 hour, then drain.
2. Rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well so the grains cook fluffy.
3. Lightly rinse the dried shrimp, pat dry, and set aside. Pierce the dried black lime a few times with the tip of a knife to help release its citrusy aroma.
4. Keep the measured spices ready: cumin, turmeric, cardamom, and cinnamon, along with salt and black pepper.

Cooking

1. Set a heavy pot over medium heat and melt the ghee. Add the sliced onion with a pinch of salt, cooking until golden and sweet. Stir in the garlic just until fragrant.
2. Add the dried shrimp and cook briefly so they reawaken in the hot fat. Stir in the tomato paste and let it fry for a minute to deepen in color.
3. Sprinkle in the cumin, turmeric, cardamom, and cinnamon, then nestle in the pierced dried black lime. Add the soaked mung beans and enough hot water to cover by about a finger.
4. Bring to a gentle simmer and cook until the mung beans are almost tender, about 20 minutes, adding a splash of water if needed to maintain a loose stew.
5. Stir in the drained basmati rice. Add enough water to rise just above the grains. Season with salt and a little black pepper, then bring back to a gentle boil.
6. Cover tightly, lower the heat, and steam until the basmati rice is tender and the pot looks just dry around the edges. Rest off heat, covered, so the flavors settle and the grains finish absorbing any remaining water.
7. Lift out the dried black lime. Fluff the pot gently, tasting for salt and black pepper and adjusting as desired.

How to Enjoy

Serve Mumawwash warm, with a final drizzle of melted ghee if you like. A scattering of crisped onion adds texture, while a squeeze of lemon and a spoon of plain yogurt on the side give brightness and coolness that complement the gentle heat of the spices and the savoriness of the dried shrimp. Each bite should carry nuttiness from the mung beans, perfume from the basmati rice, and the signature citrus echo from the dried black lime.

Tips and Variations

• Grain texture: Rinse the basmati rice thoroughly and drain well to prevent clumping; add just enough water to cover for distinct, fluffy grains.
• Seafood intensity: For a milder flavor, reduce the amount of dried shrimp or toast them longer with the onion to sweeten their savor.
• Spice profile: Adjust the warmth of cumin, earthiness of turmeric, floral cardamom, and hint of cinnamon to taste; the dish should feel balanced rather than hot.
• Citrus balance: If the dried black lime tastes very intense, remove it earlier and brighten at the table with acidity of your choice.
• Vegetarian version: Omit the dried shrimp and enrich with a touch more ghee; the combination of mung beans, basmati rice, and spices remains deeply satisfying.