Method

• 1.
  Soak the mung beans in a medium bowl of water overnight, then drain.
• 2.
  Soak the rice in a large bowl of water for 2 hours. Drain, then rinse and drain again. Bring 2 large saucepans of water to the boil. Add the rice and mung beans to each saucepan and simmer both for 15 minutes or until slightly tender but still with plenty of bite. Drain and set both aside separately.
• 3.
  Meanwhile, for the char masala spice mix, place all ingredients in a small frypan over medium heat. Cook, tossing, for 1-2 minutes until fragrant. Set aside.
• 4.
  Heat the oil in a large frypan over medium-high heat. Cook the onion and garlic, stirring occasionally, for 4-5 minutes until softened. Add the crushed tomatoes and mung beans and cook, stirring occasionally, for 5 minutes or until mung beans are tender but still hold their shape. Season to taste and set aside.
• 5.
  Place 300ml water in a large heavy-based saucepan (see note) and heat over medium heat. Add one-third of the rice, then one-third of the mung bean mixture. Season to taste and scatter with one-third of the spice mixture. Repeat twice with remaining rice, mung bean mixture and spice mixture.
• 6.
  Increase heat to medium-high, cover tightly and cook for 12-15 minutes until rice is slightly tender but still has plenty of bite. Partially uncover the pan, increase heat to high and cook for 8-10 minutes until rice and beans are cooked through and tender, and base of pan has a crispy crust.
• 7.
  Fluff palaw with a fork. Transfer to a large serving bowl, making sure to include the crispy base, then scatter with coriander leaves and serve with yoghurt.