📝 About This Recipe
A vegetarian jewel of Afghan cuisine, Mantu-e-Maash offers a hearty, earthy alternative to the traditional meat-filled Mantu. These delicate dumplings are stuffed with a savory mixture of tender mung beans and sautéed onions, then steamed to perfection. Topped with a tangy, garlicky yogurt sauce and a rich tomato-lentil gravy, this dish is a masterclass in balancing textures and complex, warming spices.
🥗 Ingredients
The Mung Bean Filling
- 1 cup Green Mung Beans (soaked for at least 2 hours or overnight)
- 2 large Yellow Onions (very finely diced)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
The Wrappers
- 40-50 pieces Wonton Wrappers (square or round, store-bought or homemade)
Garlic Yogurt Sauce (Chaka)
- 1.5 cups Greek Yogurt (plain, full fat preferred)
- 2-3 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Mint
- 1/2 teaspoon Salt
Tomato Gravy (Qurma)
- 2 tablespoons Tomato Paste
- 1/4 cup Yellow Split Peas (boiled until tender)
- 1/2 teaspoon Turmeric
- 1/2 cup Water
Garnish
- 1 tablespoon Dried Mint (for dusting)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Rinse the soaked mung beans and boil them in salted water for about 20-25 minutes until tender but not mushy. Drain thoroughly and set aside.
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2
In a large skillet, heat 2 tablespoons of oil over medium heat. Sauté the finely diced onions until they are translucent and soft, but not browned.
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3
Stir the cooked mung beans into the onions. Add coriander, black pepper, and salt. Cook for 5 minutes to allow flavors to meld, then remove from heat and let the filling cool completely.
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4
Prepare the yogurt sauce by whisking together the Greek yogurt, minced garlic, dried mint, and salt. If it's too thick, add a tablespoon of water to reach a spreadable consistency. Set aside.
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5
For the gravy, heat a small amount of oil in a pan, stir in the tomato paste and turmeric for 1 minute, then add the cooked split peas and water. Simmer until thickened and glossy.
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6
To assemble the dumplings, place a wonton wrapper on a clean surface. Put 1 tablespoon of the mung bean filling in the center.
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7
Moisten the edges of the wrapper with water. Bring two opposite corners together and pinch, then repeat with the other two corners to form a parcel. Pinch the side seams shut.
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8
Grease the tiers of an Afghan steam cooker (or a standard metal steamer) generously with oil to prevent sticking.
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9
Arrange the dumplings in the steamer, ensuring they do not touch each other. Steam over boiling water for 15-20 minutes until the wrappers are translucent and firm.
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10
To serve, spread a thin layer of the garlic yogurt sauce on a large flat platter.
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11
Carefully arrange the steamed dumplings over the yogurt layer.
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12
Drizzle the remaining yogurt sauce over the dumplings, followed by spoonfuls of the tomato-lentil gravy.
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13
Garnish generously with dried mint and fresh cilantro before serving immediately while hot.
💡 Chef's Tips
Ensure the mung bean filling is completely cool before stuffing the wrappers to prevent them from tearing. Do not overcook the mung beans; they should have a slight bite to provide texture inside the soft dumpling. If you don't have an Afghan steamer, a bamboo steamer lined with parchment paper works perfectly. Use a damp kitchen towel to cover your wonton wrappers while working to prevent them from drying out and becoming brittle. For an extra kick, add a teaspoon of red chili flakes to the tomato gravy.
🍽️ Serving Suggestions
Serve with a side of Afghan Salata (diced cucumber, tomato, and onion salad) for freshness. Pair with a hot cup of cardamom-infused green tea to cleanse the palate. Accompany with fresh Afghan Naan to scoop up the extra yogurt and tomato sauce. A side of pickled vegetables (Torshi) adds a wonderful acidic contrast to the earthy beans.