Name: Mosh awa (Afghani vegetable soup)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 3–4 as a main, 6–8 as a side
Cuisine: Afghani
Ingredients: 150 ml (5 fl oz) olive oil; 2 onions, finely chopped; 3 tablespoons torn mint; ¼ bunch of dill, leaves picked; 1 tablespoon tomato paste (concentrated purée); 150 g (5½ oz) oyster mushrooms, torn in half; 6 ripe tomatoes, roughly chopped; 4 garlic cloves, crushed; 1 teaspoon dried red chilli pieces; 1 Indian green chilli, chopped; 200 g (7 oz/1 cup) dried green mung beans (moong dhal); 95 g (3¼ oz/½ cup) dried chickpeas, or 400 g (14 oz) tinned chickpeas; 50 g (1¾ oz) butter; 2 teaspoons crushed black peppercorns; 250 g (9 oz) Greek-style yoghurt; 1 teaspoon chickpea flour (besan)

Preparation info

Serves
3–4
as a main

Difficulty
Medium
Ready in
1 hr 35

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

There are soups like this in traditional Persian and Turkish cuisine. Usually this one is made with a chicken or lamb stock, but this vegetarian version is just as delicious. It’s so much fun to discover and experiment with such dishes; I have found adding sautéed oyster mushrooms makes it the perfect meal. The yoghurt makes this dish unique, but if you are a vegan, omit the yoghurt and butter, and fry the mushrooms in olive oil.

Ingredients

Asia
Afghanistan
Side dish
Main course
Soup
Vegetarian
Gluten-free

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