Preheat oven to 380 degrees.

Rinse your rice and mung beans thoroughly.

For best results, boil mung beans for 15-20 minutes beforehand. This is if you have full mung beans. There are split versions that won’t need to be boiled beforehand.

Add mung beans to a large Dutch oven, then add water, beef broth, tomato sauce, oil, chickpeas, seasonings, and cilantro. Mix together and bake covered for 1 hour at 380 degrees or until the Mung Beans are fully cooked/soft. Add more beef broth if the mixture appears too dry.

Mix shola, cover with a paper towel, place the lid back on and bake for an additional 10 minutes. 

Meanwhile, cook your ground beef. Add one tablespoon oil to a large skillet. Add ground beef and minced garlic, chili powder, cumin, coriander, turmeric, cinnamon, salt and tomato sauce. Cook until beef is browned and mixture is fragrant, about 8-10 minutes.

Let simmer.

Lastly, prepare your garlicky yogurt: add minced garlic to your Greek yogurt.

Serve shola with garlic yogurt, ground beef mixture, dried mint and a drizzle of hot oil on top, if desired. Enjoy!