Directions
- 1Heat the oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
- 2Add the tomatoes, and cook for another 5 minutes.
- 3In a plate mix turmeric, cumin, coriander, black pepper, red pepper flakes, dried dill, dried mint and salt. Pour into the pot and cook for 1 minute more.
- 4Add the water and bring to a boil.
- 5Add the cooked legumes.
- 6Add the noodles.
- 7Reduce heat to low, cover and simmer for 10 minutes, or until the noodles are cooked.
- 8Serve: Ladle the soup into bowls. Top with yogurt and garnish with fresh coriander and fried onions, if desired.
Ingredients
- 1 cup cooked chickpeas
- 1 cup cooked black eye beans
- 1 cup cooked mung bean
- 2 large onions, chopped
- 2 medium tomatoes, chopped
- 4 cloves garlic, chopped
- 0.5 cup chopped fresh coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp dried dill
- 1 tsp dried mint
- 1 tsp salt
- 0.25 cup oil
- 1.5 ltr water
- 120 gr noodles
- 1 serving yogurt
- 1 serving fresh coriander, chopped
- 1 serving fried onions
Equipment
large potwooden spoonplate
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