Mung Bean Soup from Parwana by Durkhanai Ayubi

Ingredients

• 1 garlic clove, finely chopped
• 115 g (½ cup) mung beans
• 100 g (½ cup) dried red kidney beans
• ½ teaspoon garlic powder
• 130 g (½ cup) plain yoghurt
• Dried mint, to serve
• 1 quantity mini koftas
• 150 g (5½ oz) green beans, trimmed and cut into small pieces
• 1 medium carrot, peeled and finely diced
• 2 teaspoons ground turmeric
• 1 tablespoon tomato paste (concentrated purée)
• 2 large tomatoes, finely diced
• 1 medium brown onion, finely diced
• 125 ml (½ cup) sunflower oil
• 95 g (½ cup) dried chickpeas
• 100 g (½ cup) pearl barley