Unash

Boil soaked red beans in fresh water for forty-five minutes until nearly tender then add rinsed red lentils and cook fifteen more.

Make a simple dough from flour, water, and salt then roll thin and cut into small noodle squares or strips.

Fry diced onion in oil until golden then stir in tomato paste, cumin, and turmeric cooking one minute until fragrant.

Add the fried onion mixture to the bean and lentil pot along with additional water as needed for a thick soup consistency.

Drop the cut noodles into the simmering soup and cook for eight minutes until they are tender throughout.

Serve in bowls topped with a generous dollop of yogurt and scattered fresh mint leaves.