Aash E Gandom Recipe

Ingredients for Aash E Gandom

• 1 cup whole wheat berries
• 10 ounces fresh spinach, washed and chopped
• Chickpeas
• Black Eyed Peas
• 1/2 cup brown or green lentils
• Split Peas
• 2 large onions, chopped
• 1 teaspoon turmeric powder
• 1 tablespoon all-purpose flour
• Cooking Oil
• 1 teaspoon salt (or to taste)
• Black Pepper

How to Make Aash E Gandom

1. Rinse the peas, kidney beans, lentils, and wheat thoroughly. Soak them in 8 cups of water for at least 4-5 hours, or preferably overnight.
2. While the grains soak, chop the onions. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and lightly golden brown (about 5-7 minutes).
3. Drain the soaked grains and add them to the pot with the onions. Add 8 cups of hot water, turmeric powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally to prevent sticking.
4. After 1 hour, add the chopped spinach to the stew. Stir well to combine.
5. Continue to simmer for another 10-15 minutes, or until the spinach is wilted and the wheat is tender.
6. In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of flour and cook, stirring constantly, until lightly browned (about 1-2 minutes). This creates a roux that will thicken the stew.
7. Carefully stir the roux into the aash. Simmer for another 5 minutes, allowing the stew to thicken slightly. Taste and adjust seasoning as needed.
8. Serve hot and enjoy your delicious Aash-e Gandom!