Mung bean soup (Maashawah) from Parwana: Recipes and Stories from an Afghan Kitchen (page 223) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Notes about this recipe

  • Chefjames1 on March 27, 2026

    This was good. I substituted buckwheat groats for the barley to make it gluten free. The picture looks like it has some sort of chili oil on the top which would also be a good addition I think.

  • bc2rlh2023 on December 01, 2024

    Didn’t have red kidney beans so used other dried beans. Made the garlic sauce but neither my husband liked it and thought the soup was just lovely without it.

  • jenburkholder on December 06, 2021

    Quite tasty. I realized when I went to soak the kidney beans that they had gone bad...! So instead, I grabbed some Rancho Gordo Ayocote Morado beans and those worked great, even cooked in the right amount of time with the chickpeas. I also used more green beans (~10 oz) and way less oil (~2 tbsp). Getting this soup balanced is a trick, but it's very cozy and nice once that's managed. Despite what it says, the garlic sauce is NOT optional, and a good blop in each soup bowl is what makes the whole thing so tasty. I didn't make the koftas.

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