Mastava

Method

Soak chickpeas and mung beans separately for 4-6 hours, then drain. Heat oil in a large pot and fry onions until golden, then add meat and brown on all sides. Toast coriander and cumin seeds in a dry pan, crush coarsely, and add to the pot along with tomato paste and black pepper. Pour in water and bring to boil, then add soaked chickpeas and mung beans, simmering for 40 minutes until nearly tender. Add diced potatoes and carrots, and continue cooking for 20 minutes until all vegetables and legumes are soft and the meat is tender. Season generously with salt to taste, and finish with fresh coriander just before serving. Ladle into bowls and accompany with fresh bread.