• soak chickpeas and pinto beans in lukewarm water and let it rest for 8 hours.
• In a large pot over medium heat place the chickpeas and beans, add 5 cups of water, bring to a boil then reduce heat to medium, cover and cook for about 2 hours or until beans are tender. Then add lentils to the pot and cook for another hour.

  If canned beans are substituted, just canned beans in a pot, bring to a boil and add 4 cups of boiled water to the pot.
• In the meantime, in a pan sauté onion for 10 minutes with 1 tbsp turmeric, add minced garlic, And sauté together for another 5 minutes until golden.
• Add onion and garlic mix to bean’s pot along with chopped vegetables or dried vegetables, a pinch of salt, black pepper and the rest of turmeric. Cover and cook for 30 minutes on low heat.
• Break off Ash noodles or Reshteh to two or three sections. In a small bowl mix the flour well with 4 tbsp of cold water until there are no lumps. Then add both into the pot, Stir well. Cover and cook for 20 minutes more, until noodles are soft and chewy.
• In the last ten minutes add half of the whey to Ash. The whey will change the color of Ash from bright green to milky green. Although it’s optional, you can omit it and keep whey to use just for garnishing.

Garnish

• In a pan caramelize the sliced onion in oil, add a generous pinch of salt. After they are nice and golden add garlic and saute over low heat for 3-4 minutes. Keep the heat low to prevent garlic from browning and tasting bitter than a pinch of turmeric as it adds an amazing flavor. Pour onions in a bowl, and set aside.
• Using the same pan heat put 5 tbsp oil once hot enough add dried mint and remove from the heat. Stir gently and set it aside