Hearty Pulse and Beef Soup
(Maushawa — Afghanistan)
6 cups water
1/2 cup dried red kidney beans
1/2 cup dried green split peas
1/3 cup uncooked regular rice
1 medium onion, chopped
2 tablespoons vegetable oil
1/2 pound beef boneless round steak, cut into 1/2-inch pieces
1 (16 ounce) can whole tomatoes (with liquid)
1 teaspoon salt
1/2 teaspoon ground red pepper
2 (8 ounce) containers plain yogurt
1 tablespoon minced dill weed
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Heat beans and water to boiling; reduce heat. Cover and simmer 1 hour, being careful not to boil so that beans will not burst.
Add peas. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Stir in rice. Heat to boiling; reduce heat. Cover and simmer until beans and rice are tender, about 20 minutes.
Cook and stir onion in oil in 10-inch skillet over medium heat until tender; remove with slotted spoon.
Add beef to skillet; cook and stir until brown on all sides, about 10 minutes.
Stir in tomatoes, salt, red pepper and onions; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 45 minutes.
Stir beef mixture, yogurt and dill weed into bean mixture. Cook uncovered over low heat until hot, adding more water, if necessary, until of soup consistency.
Garnish with dollops of yogurt topped with sprigs of dill weed.
Indian Flat Bread