Maushawa: Afghani Bean & Meatball Soup

IMG_7772

This wonderful soup is thick and hearty like a stew. The flavors reminded me of Greek Moussaka or Pastitsio – because of the use of yogurt and cinnamon. It is healthy and FABULOUS!! This recipe was adapted from The Complete Middle Eastern Cookbook by Tess Mallos. I replaced some of the water with stock, substituted ground turkey for beef or lamb and long grain basmati rice for short grain rice, increased the tomatoes, decreased the oil, and used canned kidney beans and Greek yogurt. This version is not spicy at all but more chili powder could be added to taste. We ate it with naan on the side. I am adding it to my annual soup rotation next year!

Yield: Serves 10 to 12

For the Base:

  • 15 oz can red kidney beans
  • 1 cup chana dal or yellow split peas
  • 1 cup split mung beans
  • 1 cup white basmati rice or short-grain white rice
  • 7 cups chicken stock
  • 4 tsp coarse salt, plus more to taste

For the Meatballs:

  • 1 1/4 pound ground turkey
  • 1 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp hot chili powder
  • 1/2 tsp ground cinnamon

To Finish:

  • 1/4 cup vegetable oil
  • 1-2 large onions, finely chopped
  • 14.5 oz diced tomatoes with juice
  • 2 T chopped fresh dill
  • 1 cup chicken stock
  • 2 cups Greek yogurt (I used 2 percent)
  1. Rinse the kidney beans, chana dal and mung beans and place in a soup pot with 7 cups stock and 2 cups of water. Bring to a boil and simmer for 30 minutes.
  2. Rinse the rice and add to the pan with the salt. Simmer for another 30 minutes, or until the ingredients are soft.
  3. Meanwhile, combine the meat with the seasonings and shape into balls the size of hazelnuts. (I used 1 tsp per meatball.)
  4. Heat the oil in a large sauté pan over medium-high and fry the onion until translucent and lightly brown.
  5. Add the meatballs to the onion and fry, stirring often, until browned. Stir in tomatoes and 1 cup stock. Cover and simmer for 30 minutes.
  6. Add meatball mixture to the bean mixture, another 2 cups water, and the dill. Bring to a boil, then add the yogurt, stirring over low heat until almost boiling.
  7. Adjust the seasoning with salt and chili powder, if desired.
  8. Serve hot with naan or lavash on the side.

One Year Ago:

Khatti Dal (Sour Lentils), Hyderabad-Style

IMG_7091

I have finally completed my mission to make all four types of dal described in the New York Times article “New York Dals.” This last one, Khatti Dal, may have been the fastest to make. I did not have the toor dal (yellow lentils) called for in the recipe and substituted chana dal (split chickpeas).  Once again, I used a balloon whisk as a stand-in for an Indian mathani to puree the dal; the resulting dish had a little more texture than the others. The “sour” comes from the addition of lime juice or tamarind concentrate- nice! This recipe is from the New York Times, contributed by Mark Bittman. I doubled the recipe (to ensure plenty of leftovers), and served it over brown basmati rice with green salad (instead of sautéed spinach) and naan on the side. Delicious vegetarian comfort food- I am ready to start the rotation over again!  🙂

Total Time: 30 minutes
Yield: about 4 servings
  • 1 cup yellow lentils (toor dal) or chana dal
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon green chili or jalapeño, seeded and minced
  • 1 1/2 teaspoons salt
  • 1/4 cup tamarind concentrate or 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons sunflower or safflower oil, or other neutral oil such as grape seed
  • 1 teaspoon mustard seeds
  • 1 teaspoon minced garlic (1-2 cloves)
  • 12 curry leaves (optional)
  • 3 tablespoons chopped fresh cilantro
  1. Combine the dal, turmeric, chili, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles aggressively and steadily and cook, uncovered, for 25 minutes.
  2. Add the tamarind concentrate and 1/2 cup additional water, and let bubble for another minute. Turn off the heat. Use an Indian mathani (or whisk) to purée the dal for about 1 minute; the dal should be saucy but not soupy. IMG_7084
  3. To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the garlic and cook until lightly browned, about 15 seconds. Add the curry leaves, if you’re using them. Cover the pan (to prevent spattering) and cook for about 10 seconds, allowing flavors to meld.
  4. Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.

One Year Ago:

If you like this you may also like:

Chana Dal (Split Chickpeas), New Delhi-Style

Chana Dal New Delhi Style

Garlic! Spicy! My favorite combination! I doubled this recipe. The resulting dish is well seasoned and creamy with crispy browned garlic slivers providing pockets of contrasting texture- yum. We ate it over rice, with whole-wheat naan and sauteed spinach (Mughlai Saag) on the side. This is my second dish from the New York Times article about New York Dals by Mark Bittman. The cooking time is about one hour (most of it unattended)- but I may try to cook the beans in a pressure cooker next time to expedite the process.

  • 1 cup split chickpeas (chana dal)
  • 1 1/2 teaspoons turmeric
  • 1/2 teaspoon ground cardamom
  • 1 bay leaf, preferably Indian
  • 1 teaspoon salt
  • 2 tablespoons sunflower or safflower oil (I used canola)
  • 6 whole cloves
  • 4-5 large garlic cloves, thinly sliced
  • 1 teaspoon crushed-red-chili flakes (optional)
  • 3 tablespoons freshly chopped cilantro
1.
Combine the chana dal, turmeric, cardamom, bay leaf, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partly and cook for 40 minutes. At that point, the mixture should still be quite moist; if it is not, add 1 cup additional water and continue cooking, covered, until the dal is tender, about 20 minutes; turn off the heat. Remove the bay leaf. Use an Indian mathani (or whisk) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
2.
To make the tadka, put the oil in a small saucepan over medium-high heat. When the oil is hot, add the cloves; let sizzle for about 30 seconds until fragrant. Add the garlic and cook, stirring constantly, until medium brown. Stir in the chili flakes if you’re using them, and turn off the heat.
3.
Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
YIELD:
About 4 servings
Chana Dal Tadka

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