INGREDIENTS

INSTRUCTIONS

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/
Per serving: 1575 Calories (kcal); 90g Total Fat; (50% calories from fat);
80g Protein; 116g Carbohydrate; 152mg Cholesterol; 168mg Sodium Food
Exchanges: 7 Grain(Starch); 8 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 13
1/2    Fat; 0 Other Carbohydrates
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