To a large pot, add the drained split chickpeas and cover with 8 cups (2 L) of water. Bring to a boil, reduce to a rapid simmer, and cook for 30 - 60 minutes, or until the split chickpeas are fully cooked through*. Then drain.

Meanwhile, make the flavoured rice. Add the oil to a large pot over medium-high heat and cook the onions until golden.

Add the garlic and tomato paste and cook for 30 seconds, stirring throughout.

Add the paprika, turmeric, cumin, and pepper. Stir for about 1 more minute to toast the spices.

Then add the water and drained mung beans. Partially cover and cook for 20 - 25 minutes at a gentle simmer. Then scoop a mung bean out of the pot and pinch it between your fingers. When it's about 50% cooked, soft on the outside but still a bit firm in the middle, move onto the next step.

Add the rice, dried dill, and salt, stir. Make sure there is 1 inch (2 cm) of liquid above the rice. If not, add more water. Bring to a boil, then reduce the heat to medium-low, cover with a lid and cook for 20 minutes. Stir periodically.

To make the gheymeh, add the oil to a saucepan on medium-high heat. When hot, cook the onions for 5 - 7 minutes, or until golden.

Add the garlic, tomato paste, salt, turmeric, and pepper. Cook for 1 minute, stirring throughout. Then add the drained cooked split chickpeas, and ¼ cup (60 mL) water. Bring to a boil, then cover and turn off the heat.

Returning to the rice, when it’s cooked through, wrap a clean kitchen cloth around the lid of the pot and cover, allowing the rice and beans to steam for an additional 10 minutes on very low heat. This helps to ensure that all the rice and mung beans are ultra-soft.

To make the yogurt sauce, combine the yogurt, garlic, and salt in a small bowl.

To assemble the dish, scoop a generous serving of the rice into a serving dish. Top with some of the gheymeh.

Add a generous drizzle of the yogurt sauce, garnish, and enjoy!