Directions

• Bring 9 cups water to a boil in a large saucepan over medium-high. Reduce heat to maintain a simmer.
• Place mung beans in a small saucepan; add enough cold water to cover. Bring to a boil over high. Reduce heat to medium, and simmer about 6 minutes to remove any small particles and dirt. Drain beans in a colander, and transfer to a fine wire-mesh strainer. Rinse under cool water. Set aside.
• Place rice in a separate fine wire-mesh strainer, and rinse under cold water until water runs clear. Set aside.
• Pour oil into a large saucepan; heat over medium-high until shimmering, about 1 minute. Add onion, and cook, stirring occasionally, until onion starts to soften, 1 to 2 minutes. Add carrot, and cook, stirring occasionally, until carrot starts to soften, about 2 minutes. Add tomato sauce, and cook, stirring constantly, until vegetables are well coated and sauce thickens slightly, about 2 minutes. Add 1 1/2 cups of the hot water, and cook, stirring occasionally, until mixture comes to a boil, about 30 seconds. Add 1 1/2 cups hot water, rinsed beans, bay leaves, and 1 teaspoon salt, and return to a boil over medium-high. Reduce heat to medium-low, and simmer, covered, stirring occasionally, 10 minutes.
• If beans are barely covered with water, add 1/2 cup hot water. Cover and cook over medium-low, stirring occasionally, until beans have fully softened and are starting to break apart, 10 to 25 minutes, adding hot water, 1/2 cup at a time, as needed so that water barely covers beans.
• Add rice, 2 cups cilantro, 1 1/2 cups dill, 2 1/2 cups hot water, and remaining 1 teaspoon salt to bean mixture. Increase heat to medium-high, and cook, stirring constantly, until mixture comes to a boil. Cover and reduce heat to medium-low. Cook, stirring often and adjusting heat as needed to make sure nothing sticks on bottom of pan, until rice is soft and tender, 18 to 20 minutes.
• Check water level in bean mixture; add 1/2 cup to 1 cup hot water, if needed, until mixture resembles a thick soup but not quite a stew. Add apricots, and cook over low, stirring often, until apricots have softened but are not completely broken down, about 5 minutes. Cover pan, and remove from heat. Let stand 10 minutes for flavors to meld.
• Uncover soup. Remove and discard bay leaves. Ladle soup evenly into 6 bowls, and mound about 1 tablespoon cilantro and about 2 teaspoons dill into middle of each bowl. Dollop servings with yogurt, and sprinkle with pepper.