In a large saute pan, heat 1 cup of oil over medium heat. Add the onions and fry until golden, stirring occasionally for about 10-12 minutes. Add the chopped walnuts, raisins, turmeric and 2 teaspoons of salt and cook for another 2-4 minutes. Remove from heat and set aside.

In a medium sized pot, bring salted water to a boil over high heat. Add the noodles, stirring a bit to prevent sticking. Cook until al dente, about 4 minutes. Remove from heat and strain in a colander under cool water.

In a large serving bowl, mix together the sour cream, yogurt, dried mint (optional) and 1 teaspoon salt. Using tongs, add the noodles into the yogurt mixture. Gently stir to coat the noodles in the yogurt mixture, add ¼-½ cup of the reserved water to achieve a creamy consistency.

Decorate with the onion mixture and dark kidney beans and serve.