Maushawa (pulse and yoghurt soup)

Maushawa Recipe from Afghanistan: A Delicious Pulse and Yoghurt Soup

Region / culture: Afghanistan | Preparation time: overnight | Cooking time: 1-2 hours | Servings: 4-6

Introduction

Maushawa is a traditional Afghan soup made with a combination of pulses, yogurt, and meat stew. It is a hearty and flavorful dish that is perfect for warming up on a cold day.

History

Maushawa has been a staple in Afghan cuisine for generations. It is a dish that is often served during special occasions and gatherings, as well as a comforting meal for everyday consumption.

Ingredients

2 oz (57 g) of chickpeas
2 oz (57 g) of red kidney beans
15 fl oz of yogurt
2 oz (57 g) of mung beans (or green split peas)
1 2 oz (57 g) of short grain rice
2 pt (946 ml) of water, including the water for soaking the pulses
2 tsp of powdered dill salt for the meat stew
8 oz (227 g) of beef, veal, or lamb (cut into 0.5-inch cubes)
4 oz (113 g) of finely chopped onion
3 tbsp of vegetable oil
2 oz (57 g) of tomatoes, skinned and chopped
0.33 pt (156 ml) of water
0.25 tsp of red pepper (up to 1 tsp of salt)

How to prepare

In Afghanistan, this soup is served either as a starter or as a main meal. This is the original version of Maushawa, cooked with meat qorma. Another popular version is made using meatballs (Kofta). The meatballs are prepared as for the kofta in kofta chalau, but are smaller (about 0.5" or 1 cm in diameter). The sauce remains the same, except that the yogurt should be omitted. Afghans like to serve this soup hot, but seasoning can be adjusted according to taste.
Soak the chickpeas and red kidney beans in water overnight. Drain the yogurt for about an hour to make chaka.
Put the chickpeas, red kidney beans, mung beans (or green split peas), and rice in a large pan with 2 pt (946 ml) of water, including the water in which the pulses have been soaked. Bring to a 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 freshness of the pulses).
Meanwhile, cook the meat and sauce. Heat the vegetable oil in a pan and add the chopped onion. Fry over 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 0.25 pt (118 ml) water, salt, and red pepper. Stir well and bring back to a 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 which they have cooked, the meat stew, the 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 flavors to blend.
Serve the Maushawa hot in individual soup plates or cups.

Variations

Substitute the lamb with chicken or beef for a different flavor.
Add vegetables such as carrots, potatoes, or spinach for extra nutrients and texture.
Omit the meat for a vegetarian version of Maushawa.

Cooking Tips & Tricks

Soaking the pulses overnight helps to reduce the cooking time and ensures that they are cooked evenly.

- Drain the yogurt to make chaka, which adds a creamy texture to the soup.

- Adjust the seasoning according to your taste preferences, adding more salt or red pepper as needed.

Serving Suggestions

Maushawa can be served as a main course with naan bread or rice on the side. It can also be enjoyed as a starter or appetizer before a larger meal.

Cooking Techniques

Simmer the pulses and rice until they are soft and cooked through.

- Fry the meat and onions until browned before adding the tomatoes and spices.

- Mix all the ingredients together and simmer to allow the flavors to blend.

Ingredient Substitutions

Use different types of pulses such as lentils or black-eyed peas.

- Replace the yogurt with sour cream or coconut milk for a dairy-free alternative.

- Experiment with different spices and herbs to customize the flavor of the soup.

Make Ahead Tips

Maushawa can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish Maushawa with fresh herbs such as cilantro or parsley before serving. Serve in individual soup plates or bowls for an elegant presentation.

Pairing Recommendations

Maushawa pairs well with a side of naan bread, rice, or salad. It can also be enjoyed with a dollop of yogurt on top for added creaminess.

Storage and Reheating Instructions

Store any leftover Maushawa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Maushawa contains approximately 350-400 calories, depending on the portion size and ingredients used. It is a satisfying meal that can be enjoyed as a main course.

Carbohydrates

Maushawa is a rich source of carbohydrates due to the pulses and rice used in the recipe. Carbohydrates provide energy to fuel your body throughout the day.

Fats

The vegetable oil used in the recipe provides healthy fats that are essential for overall health and well-being. It is important to consume fats in moderation as part of a balanced diet.

Proteins

The lamb in Maushawa is a good source of protein, which is important for muscle growth and repair. The pulses also contribute to the protein content of the dish.

Vitamins and minerals

Maushawa is a nutritious dish that provides a variety of vitamins and minerals, including iron, zinc, and vitamin C. These nutrients are essential for maintaining a healthy immune system and overall well-being.

Alergens

Maushawa contains dairy from the yogurt and meat from the lamb, which may be allergens for some individuals. It is important to be mindful of any food allergies or sensitivities when preparing and consuming this dish.

Summary

Overall, Maushawa is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a wholesome dish that can be enjoyed as part of a healthy diet.

Summary

Maushawa is a delicious and nutritious Afghan soup that is perfect for warming up on a cold day. With a combination of pulses, yogurt, and meat stew, it is a hearty and flavorful dish that can be enjoyed as a main course or starter. Experiment with different variations and ingredients to customize the flavor to your liking.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to the beautiful country of Afghanistan. I was wandering through a bustling market in Kabul, surrounded by the sights and sounds of a place so different from my own. As I browsed through the various stalls, a kind old woman approached me and struck up a conversation. We talked about our love for cooking and sharing recipes, and before I knew it, she had invited me to her home to learn how to make one of her favorite dishes - Maushawa.

I was thrilled at the opportunity to learn a new recipe from someone who had been cooking for decades. We walked through the winding streets of Kabul, passing by colorful shops and bustling cafes, until we arrived at her humble home. The smell of spices filled the air as we entered her kitchen, a cozy space filled with pots and pans of all shapes and sizes.

She began by showing me how to prepare the pulses, a mixture of lentils and beans that would form the base of the soup. She explained that the key to a delicious Maushawa was in the slow cooking process, allowing the flavors to meld together and create a rich, hearty broth. As we stirred the pot together, she shared stories of her own grandmother teaching her how to cook when she was just a young girl.

I was captivated by her tales of tradition and family, and I couldn't wait to recreate this dish in my own kitchen back home. As the soup simmered on the stove, she showed me how to make the yogurt sauce that would be drizzled on top, adding a creamy richness to the dish. The final touch was a sprinkle of fresh herbs and a squeeze of lemon juice, elevating the flavors to a whole new level.

As we sat down to enjoy our meal, I couldn't help but marvel at the simplicity and complexity of this dish. The earthy pulses, tangy yogurt, and fragrant herbs combined to create a harmony of flavors that danced on my taste buds. I knew that this recipe would become a staple in my own cooking repertoire, a dish that I would cherish and pass down to future generations.

Since that day in Kabul, Maushawa has been a beloved favorite in my family. I have shared the recipe with friends and loved ones, each time adding my own twist or variation to make it truly my own. But the essence of the dish remains the same - a warm, comforting bowl of soup that brings people together and nourishes both body and soul.

As I sit here now, reflecting on that fateful day in Afghanistan, I am grateful for the kindness of that old woman and the gift of her recipe. It is a reminder of the power of food to connect us across cultures and generations, and a testament to the joy that cooking can bring. And so, whenever I make Maushawa in my kitchen, I think of her and the shared love of good food that brought us together on that unforgettable day.