Aash E Doogh

Ingredients - Serves 6

• Dried mint (for garnish) - 1 tablespoon
• Garlic - 3 cloves, minced
• Vegetable oil - 2 tablespoons
• Turmeric - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Scallions - 4, chopped
• Dill - 1 cup, chopped
• Cilantro - 1 cup, chopped
• Spinach - 2 cups, chopped
• Dried mint - 2 tablespoons
• Plain yogurt - 2 cups
• Water - 6 cups
• Split yellow peas - 1 cup

Let's Get Started

1. Rinse the split yellow peas and soak them in water for 1 hour.
2. In a large pot, bring 6 cups of water to a boil. Drain the soaked peas and add them to the pot. Cook for 30 minutes, or until the peas are tender.
3. In a separate bowl, whisk the yogurt until smooth. Gradually add 1 cup of the hot cooking liquid from the pot to the yogurt, whisking constantly to prevent curdling.
4. Add the yogurt mixture to the pot and stir well.
5. Add the dried mint, spinach, cilantro, dill, scallions, salt, black pepper, and turmeric to the pot. Stir to combine.
6. In a small pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until golden brown. Remove from heat and add to the soup.
7. Simmer the soup for another 15 minutes, stirring occasionally.
8. Serve the Aash-e Doogh hot, garnished with a sprinkle of dried mint.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 250
• Fat: 8g
• Carbs: 35g
• Protein: 12g
• Sodium: 800mg
• Sugar: 5g