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Ybridget

½ cup (100 g) dry chickpeas

½ cup (106 g) dry kidney beans

½ cup (96 g) dry brown lentils

½ cup (107 g) dry mung beans

9 cups (2160 mL) boiling water

⅓ cup (80 mL) vegetable oil

2 medium yellow onions , chopped

½ tsp salt

8 cloves garlic , thinly sliced

1 Tbsp (2 g) dried mint leaves

1½ tsp (5 g) ground turmeric

3.5 oz (100 g) flour noodles (reshteh) , snapped in half

1½ cups (22 g) fresh parsley , minced

1½ cups (24 g) fresh cilantro , minced

1½ cups (45 g) fresh spinach , chopped

1 stalk green onion , thinly sliced (optional)

1½ tsp (9 g) salt , plus more to taste

2 tsp (1 g) dried fenugreek leaves (optional)

1 pinch ground black pepper

1¼ cups (300 mL) unsweetened soy yogurt

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