Ash Reshteh

Ash Reshteh

Ash Reshteh

Ingredients

Onions 3 – 4 medium
Garlic Cloves 2
Beetroot, thinly sliced 1
Soaked Chickpeas 1 cup
Red Kidney Beans 1 cup
Black lentils 1 ½ cup
Parsley ½ bunch
Spinach ½ bunch
Salt 1 ½ tsp
Turmeric ½ tsp
Noodles (Reshteh) 1 packet
Kashk (Whey) or Curd as required
Vegetable Oil as required

Method

Pre-cook the chickpeas, kidney beans and lentils or use canned products.
To make the noodles prepare a dough with 3 cups flour, salt and water and keep aside.

1- Heat five to six cups of water in a pot.
2- Add the sliced beetroot pieces, chickpeas, red kidney beans and lentils.
Cook till they become tender.
3- While this is cooking make the noodles (to make the noodles you need to spread each dough ball on a flat surface like a chappati, fold and then cut them in the shape of thin noodles).
3- Now heat the vegetable oil in a frying pan over medium heat.
4- Add the diced onions along with two garlic cloves and fry until translucent.
5- Add salt and turmeric as needed and mix thoroughly. Let the mixture fry for a few minutes, stirring it occasionally. 
Add red chili powder if you like spicy foods.
6- Now add the fried onions to the boiling mixture in the pot.
7- Gradually add the noodles (reshteh) to the pot and stir occasionally to make sure that they do not stick to each other.
8- Cook for 5 to 10 minutes. Also add the parsley and spinach.
9- Serve the meal in a bowl.
10- Top it with fried onions and curd.(optional)