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Receta Maushawa (Pulse And Yoghurt Soup)

Name: Maushawa (Pulse And Yoghurt Soup)
Ingredients: 2 ounce Chickpeas; 2 ounce Red kidney beans; 15 fl ounce Ounce lowfat yoghurt; 2 ounce Mung beans (or possibly green split Peas); 2 ounce Short grain rice; 2 pt Water including the water For soaking the pulses; 2 tsp Powdered dill Salt FOR THE MEAT STEW; 8 ounce Beef, veal or possibly lamb (cut in 1/2 " cubes); 4 ounce Finely minced onion; 3 Tbsp. Vegetable oil; 2 ounce Tomatoes, skinned and Minced; 1/3 pt Water; 1/4 x -1 tsp red pepper Salt

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Ingredientes

2 ounce Chickpeas
2 ounce Red kidney beans
15 fl ounce Ounce lowfat yoghurt
2 ounce Mung beans (or possibly green split Peas)
2 ounce Short grain rice
2 pt Water including the water For soaking the pulses
2 tsp Powdered dill Salt FOR THE MEAT STEW
8 ounce Beef, veal or possibly lamb (cut in 1/2 " cubes)
4 ounce Finely minced onion
3 Tbsp. Vegetable oil
2 ounce Tomatoes, skinned and Minced
1/3 pt Water
1/4 x -1 tsp red pepper Salt

Direcciones

In Afghanistan this soup is served either as a stater or possibly 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 possibly 1 cm in diameter). The sauce remains the same too, except which the lowfat yoghurt should be omitted. Afghans like to serve this soup "warm", but seasoning can be adjusted according to the taste.
Soak the chick peas and red kidney beans in water overnight. Drain the lowfat yoghurt for about an hour to make chaka. Put the chickpeas, red kidney beans, mung beans (or possibly green split peas) ans rice in large pan with 2 pint of water, including the water in that the pulses have been soaked. Bring to the boil, cover leaving the lid slightly ajar, turn the heat to low and simmer. Cook till 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 in the minced onion. Fry over a medium heat till soft and reddish-brown. Add in the meat and fry again till brown. Add in the tomatoes, stirring well and boil for a mintues or possibly so. Add in the 1/4 pint water, the slat and re pepper. Stir well and bring back to the boil. Turn down the heat and simmer till 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 in extra water if ou want to thin the soup. Continue strring and simmer for another 5-10 min to allow the flavours to blend.
Serve the Maushawa warm in individual soup plates or possibly c.. Nan is usually served with this soup.