Recipe ingredients and directions:

Maushawa 
(Afghani Pulse And Yoghurt Soup)

2 ounces chickpeas
2 ounces red kidney beans
15 fluid ounces oz yoghurt
2 ounces mung beans (or green split peas)
1-2 ounces short grain rice
2 pints water including the water for soaking the pulses
2 teaspoons powdered dill
salt

8 ounces beef, veal or lamb (cut in 1/2 " cubes)
4 ounces finely chopped onion
3 tablespoons vegetable oil
2 ounces tomatoes, skinned and chopped
1/3 pint water
1/4 to 1 teaspoon red pepper
salt

Soak the chick peas and red kidney beans in water overnight. Drain
the yoghurt for about an hour. Put the chickpeas, red kidney beans,
mung beans (or green split peas) and rice in a large pan with 2
pint of water, including the water in which the pulses have been
soaked. Bring to the boil, cover leaving the lid slightly ajar,
turn the heat to low and simmer. Cook until the pulses are soft
(the time this takes depends on the frshness of the pulses).

Meanwhile cook the meat and sauce. Heat the vegetable oil in a pan
and add the chopped onion. Fry over a medium heat until soft and
reddish-brown. Add the meat and fry again until brown. Add the
tomatoes, stirring well and boil for a minute or so. Add the 1/4
pint water, the salt and red pepper. Stir well and bring back to
the boil. Turn down the heat and simmer until the meat is tender
and the sauce thickened.

When cooked, mix all the ingredients, the rice, chickpeas, red
kidney beans, together with the juices in wich they have cooked,
the meat stew, the drained yoghurt (chaka), powdered dill and salt
to taste. Stir well and add extra water if you want to thin the
soup. Continue stirring and simmer for another 5-10 minutes to
allow the flavours to blend. Serve the Maushawa hot in individual
soup plates or cups. Nan is usually served with this soup.

4-6 servings.

Category: Afghani Recipes