Maushawa (pulse and yoghurt soup)

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  1. In Afghanistan this soup is served either as a stater or as a main meal. This is the original version of Maushawa, cooked with meat qorma but another popular version is made using meatballs (Kofta). The meatball are prepared as for the kofta in kofta chalau, but are smaller (about 1/2" or 1 cm in diameter). The sauce remains the same too, except that the yoghurt should be omitted. Afghans like to serve this soup "hot", but seasoning can be adjusted according to the taste. Soak the chick Peas and red kidney beans in water overnight. Drain the yoghurt for about an hour to make chaka. Put the Chickpeas, red kidney beans, mung beans (or green split Peas) ans rice in 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 mintues or so. Add the 1/4 pint water, the slat and re 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 chaka, powdered dill and salt to taste. Stir well and add extra water if ou want to thin the soup. Continue strring and simmer for another 5–10 minutes to allow the flavours to blend. Serve the Maushawa hot in individual soup plates or cups.