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| 1 Tasse | Dried mung beans (green) |
| 5 Tasse | Water |
| 4 mittel | Onions; chopped |
| 1/4 Tasse | Oil |
| 800 Gramm | Lamb stew meat; beef stew meat works also |
| 5 | Garlic; chopped |
| 16 x ca. 30 g | Can tomato sauce |
| 8 Tasse | Water |
| 2 Dose | Chick peas |
| 2 Dose | White kidnew beans |
| 3 Esslöffel | Vegeta soup mix (or 1 1/2 tbsp salt) |
| 1 1/2 Esslöffel | Turmeric; zard choba |
| 2 Esslöffel | Chicken bouillon granules |
| 480 Gramm | Sour cream |
| 2 Esslöffel | Dried mint |
| 1/4 Tasse | Water |
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Add mung beans to a suace pot with the 5 cups water. Boil covered until soft. (about 20 minutes) Check occasionally to make sure they are not burning.
In a large pot, heat oil on medium high heat. Add chopped onions and fry for 5 minutes. Then add garlic and stew meat. Stir well.
Add vegeta (or salt) and turmeric, stirring well. Then add tomato sauce and the 8 cups of water. Cook on high heat for 20 minutes uncovered. Add chicken bouillon, and mung beans, kidney beans, and chick peas.
In a separate bowl, mix together sour cream dried mint and remaining water. Add to soup and mix well. Cook on medium high heat for 20 minutes.
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