Mash Atala

Ingredients for 4 servings:

• 200 g beans (mung beans, Uzbek mash)
• 100 g beans (black-eyed peas, Uzbek Lovio)
• 1 onion(s)
• 1 carrot(s)
• 50 ml vegetable oil
• 100 g flour
• 1 bunch of coriander leaves
• salt and pepper
• possibly lamb
• possibly apricot(s), dried

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

vegetarian Uzbek soup from Samarkand with mung beans

Soak the dried mung beans and black-eyed peas in lukewarm water for about two hours. Finely dice the carrot and onion. First, brown the onion and carrot cubes in oil. In Uzbekistan, kurdjuk (sheep’s tail fat) is preferred instead of oil. If you’re not cooking vegetarian food, you can add 300 grams of diced lamb. Pour in water and bring to a boil. Add the beans and, after 20 minutes, the flour that has been sautéed in oil. Season with salt and pepper and simmer for about 20 minutes. Sprinkle chopped coriander or other fresh herbs over the soup before serving. You can also add dried apricots, if you like.