Name: Mung Bean Soup (Maashawah)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 1 garlic clove, finely chopped; 100 g (½ cup) pearl barley; 100 g (½ cup) dried red kidney beans; 125 ml (½ cup) sunflower oil; 130 g (½ cup) plain yoghurt; Dried mint, to serve; 1 quantity mini koftas; 150 g (5½ oz) green beans, trimmed and cut into small pieces; ½ teaspoon garlic powder; 1 medium brown onion, finely diced; 1 medium carrot, peeled and finely diced; 2 teaspoons ground turmeric; 1 tablespoon tomato paste (concentrated purée); 2 large tomatoes, finely diced; 95 g (½ cup) dried chickpeas; 115 g (½ cup) mung beans

Preparation info

Serves
4

Difficulty
Medium

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Maashawah is a thick, hearty soup packed with protein-rich legumes and mini koftas. Because it includes several ingredients that were not always so readily available in Afghanistan as they are today, it was traditionally made as a treat when family and close friends were gathered together.

In Australia, this soup became a favourite with my sisters and I for its rich and layered flavours, and it is also a winter favourite at Kutchi Deli Parwana. It’s served with a cooling yoghurt sau