📝 About This Recipe
Mashawa is a celebratory Afghan soup that sits beautifully between a hearty stew and a nourishing porridge, traditionally served during the cold winter months or for special gatherings. This protein-packed masterpiece combines tender mung beans, kidney beans, and chickpeas with a savory ground meat base, all brightened by the signature tang of Afghan quroot or thick yogurt. Infused with aromatic dill and coriander, it offers a complex depth of flavor that represents the soul of Afghan hospitality.
🥗 Ingredients
The Legume and Grain Base
- 1/2 cup Mung beans (rinsed and soaked for 2 hours)
- 1/2 cup Red kidney beans (canned or pre-cooked)
- 1/2 cup Chickpeas (canned or pre-cooked)
- 1/4 cup Short-grain white rice (rinsed)
The Savory Meat Base (Kofta)
- 1 lb Ground beef or lamb (80/20 lean-to-fat ratio is best)
- 1 large Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
Spices and Aromatics
- 1 teaspoon Ground turmeric
- 1 tablespoon Ground coriander
- 1 tablespoon Dried dill (or 3 tbsp fresh chopped dill)
- 1 teaspoon Black pepper (freshly ground)
- 2 teaspoons Salt (adjust to taste)
- 8 cups Beef broth or Water
The Tangy Finish and Garnish
- 1 cup Greek yogurt (whisked with 1 minced garlic clove and a pinch of salt)
- 1 tablespoon Dried mint (for dusting)
- 1/4 cup Fresh cilantro (chopped)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
-
2
Add the finely diced onions and sauté for 8-10 minutes until they are golden brown and soft. This deep color provides the base flavor for the soup.
-
3
Add the ground meat to the pot. Break it up with a wooden spoon and cook until browned and the moisture has evaporated.
-
4
Stir in the minced garlic, turmeric, coriander, and tomato paste. Cook for 2-3 minutes, stirring constantly to toast the spices and caramelize the tomato paste.
-
5
Add the soaked mung beans and the rinsed rice to the pot, stirring to coat them in the spiced meat mixture.
-
6
Pour in 8 cups of beef broth or water. Bring the mixture to a rolling boil, then reduce the heat to low.
-
7
Cover the pot and simmer gently for about 35-40 minutes, or until the mung beans and rice are very soft and starting to break down.
-
8
Add the pre-cooked kidney beans and chickpeas to the pot. Stir in the dried dill, salt, and black pepper.
-
9
Simmer for an additional 15-20 minutes uncovered. The soup should thicken significantly; if it becomes too thick, add a splash of hot water to reach your desired consistency.
-
10
While the soup finishes, prepare the yogurt sauce by whisking the Greek yogurt with a little water and minced garlic until smooth and pourable.
-
11
Taste the soup and adjust the salt and pepper. The mung beans should be tender enough to melt in your mouth.
-
12
To serve, ladle the hot soup into deep bowls. Swirl a generous tablespoon of the garlic yogurt into each bowl and sprinkle with dried mint and fresh cilantro.
💡 Chef's Tips
For the most authentic flavor, use dried mung beans rather than canned, as their starch helps thicken the soup naturally. If you can find 'Quroot' (dried yogurt whey) at an Afghan grocer, use it instead of Greek yogurt for a deeper, funkier tang. Don't rush the onion browning; the 'Piyaz-e-biryan' (browned onion) is the secret to the soup's rich, dark color. If the soup sits overnight, it will thicken into a porridge; simply thin it with a little broth when reheating. For a vegetarian version, omit the meat and use vegetable broth, doubling the amount of chickpeas and kidney beans.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or crusty sourdough bread for dipping. Pair with a side of 'Torshi' (Afghan pickled vegetables) to cut through the richness of the legumes. A fresh salad of diced cucumbers, tomatoes, and onions (Salata) provides a refreshing contrast. Offer extra dried mint and red chili flakes on the side for guests to customize their heat levels. Serve with a hot cup of cardamom-infused green tea after the meal.