For hand-pulled noodles
1 cup whole wheat flour + more for dusting
~1/2 cup room temperature water
pinch of salt
For the soup
1 tablespoon ghee or neutral oil such as canola
1 teaspoon caraway seed (jwano, ajwain)
1 cup chopped onion
1 heaping tablespoon minced garlic
1 heaping tablespoon minced ginger
1 teaspoon turmeric powder
2 teaspoon cumin powder
1 teaspoon red chili powder
1 heaping teaspoon salt (add more to taste)
1-15 oz. can red kidney beans, drained and rinsed
1-15 oz. can small white beans, drained and rinsed
1/2 cup can tomatoes
1-14 oz. can spinach or other greens of your choice
4 cups of water
Juice from 1 large lemon
Add flour and salt to a bowl. Slowly pour water 2-3 tablespoon at a time and knead. Add more water as needed and continue to knead 5-7 minutes until it is no longer sticky and form into a soft, smooth ball. If the dough feels tight, add little water. Add more flour and knead if the dough feels too wet and sticky. Cover with a kitchen towel and set aside.
Heat a large Dutch oven or a stock pot to medium and add oil. Add caraway seed and let it fry for a minute then sautee onion until translucent. Add minced ginger and garlic to the pot and stir. Add spices and let it fry for 1-2 minutes. Add both the beans to the pot and mix, followed by tomatoes and greens. Cook the mix for a few minutes then add 4 cups of water. Bring the mix to a simmer.
While the soup is simmering, dust a flat surface with flour. Use a rolling pin to roll the dough into a thin sheet. Cut the dough into strips (or noodle shape/size as desired) and drop them slowly into the pot. Repeat until you are done with all the dough and cook for 8-10 minutes.
Taste and adjust seasonings and serve with a generous squeeze of lemon juice.
If reheating, please add a little water to loosen the consistency. Adjust salt and lemon juice right before serving.
