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Vegetarian Aush

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Served at Khyber Pass Cafe in Saint Paul, Minnesota.
Servings 6

Ingredients

  • 1 cup yogurt, drained
  • 1 large onion, sliced
  • ½ cup vegetable oil
  • 2 tomatoes, diced
  • 6 cloves garlic, crushed
  • 2 jalapeño peppers, diced
  • 4 cups water
  • 1 teaspoon dried coriander
  • 1 cup fresh cilantro, chopped
  • salt and cayanne pepper to taste
  • ½ cup green peas
  • ½ cup garbanzo beans
  • ½ cup kidney beans
  • ½ cup mung beans
  • 1 pound whole wheat noodles
  • oil
  • crushed fresh garlic and salt, to taste
  • dried mint

Instructions

  • Drain yogurt through cheesecloth for one hour.
  • Fry onions in oil in a large frying pan until slightly brown, then add tomatoes. Cook until the juice has evaporated.
  • Add garlic and jalapeños; cook for 5 minutes. Add water, coriander, cilantro, salt and cayenne pepper to taste. Bring to a boil.
  • Add peas. Cook for 10 minutes. Add garbanzo beans. Cook for 10 minutes. Add kidney and mung beans. Boil until soft.
  • Boil noodles in water with salt and oil until soft; drain.
  • Put drained yogurt in a bowl and add garlic and salt. Spread yogurt on a large plate. Add noodles and bean mixture; mix with the yogurt. Sprinkle with the dried mint.