• 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


(Afghani Pulse And Yoghurt Soup). 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.

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