Maushawa (pulse And Yoghurt Soup) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 ounce: Chickpeas,
2 ounce: Red kidney beans,
15 fl Oz: yoghurt,
2 ounce: Mung beans, (or green split
Peas),
2 ounce: Short grain rice,
2 pint: Water including the water,
For soaking the pulses,
2 tsp: Powdered dill,
Salt,
FOR THE MEAT STEW,
8 ounce: Beef, veal or lamb, (cut in
1/2: " cubes),
4 ounce: Finely chopped onion,
3 tbsp: Vegetable oil,
2 ounce: Tomatoes, skinned and
Chopped,
1/3 pint: Water,
1/4: -1 tsp red pepper,
Salt,
Directions:
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. Nan is
usually served with this soup.
http://www.yumyum.com/fscratch/
Source from luhu.jp
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. Nan is
usually served with this soup.
http://www.yumyum.com/fscratch/
Source from luhu.jp