[/su_brhrbr]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 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.
Maushawa - Afghan Pulse and Yoghurt Soup
- 6 cups water
- ½ cup dried red kidney beans
- ½ cup dried green split peas
- ⅓ cup uncooked regular rice
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 225 g beef boneless round steak, cut into 1½ cm pieces
- 1 x 450 g can whole tomatoes <em>, with liquid</em>
- 1 teaspoon salt
- ½ teaspoon ground red pepper
- 2 x 225 g containers plain yoghurt
- 1 tablespoon minced dill weed
- Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Heat beans and water to boiling; reduce heat. Cover and simmer 1 hour, being careful not to boil so that beans will not burst. Add peas. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
- Stir in rice. Heat to boiling; reduce heat. Cover and simmer until beans and rice are tender, about 20 minutes.
- Cook and stir onion in oil in 25 cm skillet over medium heat until tender; remove with slotted spoon. Add beef to skillet; cook and stir until brown on all sides, about 10 minutes. Stir in tomatoes, salt, red pepper and onions; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 45 minutes.
- Stir beef mixture, yoghurt and dill weed into bean mixture. Cook uncovered over low heat until hot, adding more water, if necessary, until of soup consistency. Garnish with dollops of yoghurt topped with sprigs of dill weed.
- Serve with flatbread if desired.
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